Mrs. Ina's Corn Relish Recipe

Mrs. Ina's Corn Relish Recipe
Mrs. Ina's Corn Relish Recipe photo by Taste of Home
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Mrs. Ina's Corn Relish Recipe

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Mrs. Ina was an older lady who came to our church for many years. She made an amazing corn relish. I whip up my own batch to give to friends at Christmastime. —Brenda Wooten, Dayton, Tennessee
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 can (11 ounces) whole kernel corn
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 3 tablespoons chopped green pepper
  • 3 tablespoons diced pimientos, drained
  • 1 small garlic clove, minced, optional
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground ginger
  • 1 cup white vinegar, divided
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons ground mustard
  • 1/4 teaspoon ground turmeric

Directions

Drain corn, reserving 1 tablespoon liquid. In a smalll saucepan, combine onion, celery, green pepper, pimientos and, if desired, garlic. Stir in sugar, salt, celery seed, mustard seed, pepper flakes, ginger and 3/4 cup vinegar. Bring to a boil. Boil 5-7 minutes.
In a small bowl, mix flour, mustard and tumeric. Stir in reserved corn liquid until smooth. Add to vegetable mixture; stir in remaining vinegar. Cook, uncovered, 2-3 minutes or until slightly thickened. Add corn; boil 1-2 minutes or until thickened. Yield: 1-1/2 cups.
Originally published as Mrs. Ina's Corn Relish in Taste of Home Christmas Annual Annual 2016, p95

  • 1 can (11 ounces) whole kernel corn
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 3 tablespoons chopped green pepper
  • 3 tablespoons diced pimientos, drained
  • 1 small garlic clove, minced, optional
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground ginger
  • 1 cup white vinegar, divided
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons ground mustard
  • 1/4 teaspoon ground turmeric
  1. Drain corn, reserving 1 tablespoon liquid. In a smalll saucepan, combine onion, celery, green pepper, pimientos and, if desired, garlic. Stir in sugar, salt, celery seed, mustard seed, pepper flakes, ginger and 3/4 cup vinegar. Bring to a boil. Boil 5-7 minutes.
  2. In a small bowl, mix flour, mustard and tumeric. Stir in reserved corn liquid until smooth. Add to vegetable mixture; stir in remaining vinegar. Cook, uncovered, 2-3 minutes or until slightly thickened. Add corn; boil 1-2 minutes or until thickened. Yield: 1-1/2 cups.
Originally published as Mrs. Ina's Corn Relish in Taste of Home Christmas Annual Annual 2016, p95

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