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Rachael Ray's 30-Minute Healthy Recipes

Corn Onion and Pepper Relish


* 1 C whole kernel corn, cooked
* 1/4 C red bell pepper, diced fine
* 1/4 C green bell pepper, diced fine
* 1 sweet onion, diced fine
* 1/4 C white vinegar
* 1 garlic clove, minced
* 1/2 tsp celery seed
* 1/2 tsp mustard seed
* 1/2 tsp salt
* optional: sugar or sugar substitute to taste


1. Place the corn, both peppers and the onion into a saucepan.
2. Pour the vinegar over the top of the vegetables.
3. Stir in the garlic, celery seed and mustard seed until well combined.
4. Sprinkle in the salt mixing to blend in well.
5. Taste and sprinkle in sugar if you wish, tasting as you go.
6. Set the pan over medium-high heat.
7. Bring the mixture to a slow boil.
8. Adjust the heat to low and simmer for 5 minutes.
9. Remove the pan from the heat and allow to cool to room temperature before serving.


Some folks can eat relish as a side dish, and some folks like their relish as a condiment. I like this relish served a top grilled sausages like bratwursts, or alongside barbecued ribs. My husband will eat it right out of a bowl, so you've got plenty of ways to enjoy this recipe!

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