Corn Relish in Pepper Cups

Name: Corn Relish in Pepper Cups
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings.
Ingredients: 1/2 cup vinegar; 1/4 cup sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon celery seed; 2 cans (15-1/4 ounces each) whole kernel corn, drained; 3 tablespoons canola oil; 2 tablespoons chopped sweet red pepper; 4 bacon strips, cooked and crumbled; 4 medium sweet red peppers, halved lengthwise and seeded

This colorful easy-to-fix side dish featuring flavorful veggies is a favorite at Lola Lance's house. "I've made it on many special occasions for more than 30 years now," she notes from Zirconia, North Carolina. "What I like best about the recipe is that I can prepare it ahead of time and keep it in the fridge until company comes."—Lola Lance, Zirconia, North Carolina

Ingredients

1/2 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 tablespoons canola oil
2 tablespoons chopped sweet red pepper
4 bacon strips, cooked and crumbled
4 medium sweet red peppers, halved lengthwise and seeded

Directions

In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 2 minutes. Cool.
Transfer to a bowl. Add corn, oil and chopped red pepper; toss to coat. Cover and refrigerate for 2 hours. Drain; stir in bacon. Spoon into pepper halves.

Originally published as Corn Relish in Pepper Cups in Crafting Traditions July/August 1998