Sweet & Spicy Corn Relish

29 Aug

A coworker of my dad’s gave my parents a couple of jars of this corn relish, and they were kind enough to let me sample it too. I’m so glad they did, I loved it. This is such a perfect side dish in the summer to anything coming off of your grill! This makes alot, but freezes well. I made 5 pints with one batch. This was really easy to make, and would make a great gift in the summer!

Sweet & Spicy Corn Relish
Source: Dad’s coworker, original source unknown

1 cup cider vinegar
1 cup sugar (I used 1/2 sugar, 1/2 splenda)
1/3 cup oil
small red onion, diced
1 red, 1 green pepper; diced
4 jalapenos (2 seeded, 2 not) diced
4 cans white and yellow corn; drained
1 can of kidney beans, drained and rinsed

In a large saucepan, combine vinegar, sugar, and oil. Heat to boiling, stirring to dissolve sugar. Remove from heat and cool. In a very large glass or plastic container, combine the onion, peppers, jalapenos, corn, and kidney beans. Pour the cooled brine over the veggies and combine. Cover and chill overnight. Place relish in 5 pint jars or desired containers. Will keep in fridge for one week.

corn salsa

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