Colorful Corn Relish

This is Ivy Choderker’s favorite side dish – it has been adapted from The Thanksgiving Cookbook and is a festive addition to any buffet!


Two 16-ounce cans whole kernel corn, drained
One small red onion, diced
1 red bell pepper, diced
¼ cup chopped fresh parsley (we used the leftover parsley for our Fab & Fru centerpiece!)
2 tablespoons vegetable oil
Salt and pepper to taste

Mix corn, onion, bell pepper and parsley in a bowl.  Add vinegar and oil and mix until blended.  Season with salt and pepper.   Put in a container with tight fitting lid and refrigerate until ready to serve.

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