Easy Corn Relish

Erma, you know how we all love your Fried Sweet Banana Peppers, and you know that some people fix the hot banana peppers the same way?

I know that you have made Corn Relish many times in the past, and probably have several jars sitting right now in your canning closet. It just so happened that we had used up all that I put up last summer, and I haven’t had time to make another batch yet.

Then we went to a picnic last weekend at Sawyer Park and Effie Nelson brought an Easy Corn Relish. Effie’s idea of easy isn’t necessarily anyone else’s idea of easy, but when she gave out the recipe, I realized that this really is Easy.

Actually, it is more of a salad than a true relish which is how Effie served it. I guess the Corn Relish name comes from her Pennsylvania Dutch background. They were traditionally so big on every meal having 7 sweets and sours. At least Effie always puts several dishes of pickles and relishes on the table at every meal.

Easy Corn Relish:

1 (1 lb) can whole kernel corn, drained
1 cup chopped celery
½ cup sweet pickle relish
¼ cup chopped green peppers
¼ cup chopped red peppers
2 tablespoons chopped onion
½ cup French dressing
Salt to taste

Mix all together and chill several hours in the refrigerator. Stir occasionally. Make about 4 cups relish. Very popular at Iowa cookouts.