1 pound granulated sugar
2 ounces all-purpose flour (1/2 cup)
1 ounce salt
1 1/2 cups water
1 2/3 cups cider vinegar
6 tablespoons prepared mustard
6 pounds frozen whole kernel corn, thawed
1 1/2 teaspoons celery seed
3 ounces pimiento, chopped, drained
2 ounces fresh onions, finely chopped
3 ounces green peppers, chopped
Servings: 50
1. Mix sugar, flour, and salt in steam-jacketed kettle or stockpot until well blended.
2. Add water, vinegar and mustard to dry ingredients in kettle. Stir until smooth. Cook until thickened, stirring constantly.
3. Place corn and seasonings in baker's bowl. Pour hot dressing over corn and mix lightly. Serve chilled.
Notes: VARIATION:
Black Bean and Corn Relish. Substitute 2 lb cooked black beans for 2 lb corn.
2 ounces all-purpose flour (1/2 cup)
1 ounce salt
1 1/2 cups water
1 2/3 cups cider vinegar
6 tablespoons prepared mustard
6 pounds frozen whole kernel corn, thawed
1 1/2 teaspoons celery seed
3 ounces pimiento, chopped, drained
2 ounces fresh onions, finely chopped
3 ounces green peppers, chopped
Servings: 50
1. Mix sugar, flour, and salt in steam-jacketed kettle or stockpot until well blended.
2. Add water, vinegar and mustard to dry ingredients in kettle. Stir until smooth. Cook until thickened, stirring constantly.
3. Place corn and seasonings in baker's bowl. Pour hot dressing over corn and mix lightly. Serve chilled.
Notes: VARIATION:
Black Bean and Corn Relish. Substitute 2 lb cooked black beans for 2 lb corn.
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