Corn Relish

Name: Corn Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. chopped sweet peppers; 6 c. chopped cabbage; 4 c. chopped celery; 4 c. chopped onion; 4 c. sugar; 6 c. white vinegar; 4 Tbsp. celery seed; 8 tsp. dry mustard; 8 tsp. turmeric; 4 Tbsp. salt; 8 (No. 303) cans whole kernel corn, drained; 8 Tbsp. flour; 1 c. water

Eats Now Editorial Team · 1524 kcal · General

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Corn Relish – a delicious recipe with sweet peppers, cabbage, celery, onion, sugar, white vinegar. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

4 c. chopped sweet peppers
6 c. chopped cabbage
4 c. chopped celery
4 c. chopped onion
4 c. sugar
6 c. white vinegar
4 Tbsp. celery seed
8 tsp. dry mustard
8 tsp. turmeric
4 Tbsp. salt
8 (No. 303) cans whole kernel corn, drained
8 Tbsp. flour
1 c. water

1
Wash and prepare raw vegetables.
2
Chop into pieces about 1/4 inch in size or in cubes, then measure.
3
Put in large saucepan and add sugar, vinegar and salt.
4
Boil 20 minutes.
5
Add drained corn; cook 5 minutes longer or until corn is thoroughly heated.

1524

kcal

Calories

Fat

352

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 c. chopped sweet peppers, 6 c. chopped cabbage, 4 c. chopped celery, 4 c. chopped onion, and more.

Yes, Corn Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1524 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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