Betty Crocker publishes a good recipe for spicy corn relish on its website, BettyCrocker.com. The recipe received a rating of 5 out of 5 stars from site visitors, yields 3 ½ cups of relish and serves two people. It requires just five minutes to prep.
To make Betty Crocker’s corn relish, mix one 15-1/4-ounce can of drained whole kernel corn or 2 cups of thawed frozen whole kernel corn with 2 tablespoons of chopped green bell peppers, 1 tablespoon of finely chopped onion and a 2-ounce jar of drained diced pimentos in a plastic bowl or heat-proof glass bowl.
Heat ½ cup each white or cider vinegar and sugar with ½ teaspoon of celery seed and ¼ teaspoon each salt, red pepper sauce and mustard seed in a 1-quart saucepan. Stir the mixture occasionally, and bring it to a boil. Boil the mixture for two minutes, and then pour it over the corn and pepper mixture, mixing well.
Cover the relish, and refrigerate it for a minimum of four hours to allow the flavors to meld. Do not store it longer than five days before serving.
For a different taste, stir in one 15-ounce can of rinsed and drained black beans.