Red Pepper and Corn Relish (Corn Salad)

16 Servings
100% would make this recipe for Red Pepper and Corn Relish (Corn Salad) again.

Lucky (and industrious) home canners may already have a pantry full of tangy, golden summertime corn relish to open up at Thanksgiving. The rest of us can concoct this simple-to-prepare substitute a day or two ahead of the big feast. If you set it out on the table in a handsome. old-fashioned canning jar, no one will be the wiser.

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Red Pepper and Corn Relish (Corn Salad) Ingredients

1 ea Bell pepper	1 teaspoon Salt
1/4 cup Cider Vinegar	1/3 cup Vegetable oil
3 tablespoon Maple Syrup	3 package Frozen corn 10 oz. packages, thawed and drained
2 1/2 teaspoon Tabasco sauce	1/2 cup Green onions sliced
2 teaspoon Tumeric ground	1 teaspoon Curry powder OPTIONAL

Instructions for Red Pepper and Corn Relish (Corn Salad)

Roast pepper over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop pepper.

Combine vinegar, syrup, hot pepper sauce, turmeric, curry powder and salt in large bowl. Gradually whisk in oil. Add red pepper, corn and green onions and toss to coat. Cover and refrigerate overnight, stirring occasionally. (Can be made 3 days ahead).

Let stand at room temperature 30 minutes before serving.

Main Ingredient: CornCuisine: American