Corn Relish (crockpot)

Recipe Index:  Side Dishes > Vegetables

Ingredients
1 16 ounce bag frozen whole
kernel corn
1 medium bell pepper chopped
1 medium onion chopped
1/3 cup sugar
1/3 cup chili sauce
1/3 cup white vinegar
1 teaspoon salt
1/2 teaspoon celery seed
1 teaspoon cornstarch
2 teaspoon cold water

Directions
Rinse corn with cold water to separate kernels and remove ice crystals. Mix corn and remaining ingredients except cornstarch and water in 2-3 1/2 quart slow cooker. Cover and cook on high heat setting 2- 2 1/2 hours or until vegetables are tender. Mix cornstarch and water; stir into corn mixture. Cover and cook on high heat setting 15-20 minutes or until thickened. Cool about 2 hours. Spoon relish into container. Cover and store in refrigerator up to 3 weeks.

Makes 3 Cups

Notes
Recipe from Betty Crockers Slow Cookers CookBook