Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, corn relish, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Corn relish is the peanut butter to my jelly.
I never thought that I’d ever like something called corn relish haha! That all changed when I was about 10 years old and visiting my beloved neighbor, Tammy, You can read more about that on the next page. Anyway, I’ve been making and preserving corn relish for many moons now. I often give a jar or two away as Christmas presents. Everyone loves it.
Corn relish isn’t hard to make at all. Pour it into a decorative bowl and surround it with blue corn chips for a lovely appetizer during a party. My kids can polish off a jar of this corn relish all by themselves!
Okay, enough chit-chat, I bet you are ready to learn how to make this yummy recipe, right? Hop on over to the next page for all of the details. Enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Make a large batch of this corn relish and preserve it in jars using the hot water bath method.