We seem to serve this Indian corn relish more during the fall than any other time of year. Harvest influence, probably, though we’ve never made it with fresh corn.
Yield:
Makes 1-3/4 cups.Ingredients
1 small onion
1/2 cup vinegar
3 tablespoons sugar
1 tablespoon mustard seed
1/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon dry mustard
1 12-ounce can Mexican-style whole-kernel corn, drained
Instructions
Slice the onion paper thin. Add the vinegar, sugar, mustard seed, salt, celery seed and dry mustard. Place in a saucepan and bring to boil. Simmer 5 minutes. Remove from heat. Add the corn. Cool.
