Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Fresh corn relish   Yield: 6 Servings   1 c Water      1 c White vinegar 1/2 c Sugar      1/2 ts Salt 1 ts Celery seed      1 ts Mustard seed 1 ts Ground turmeric      1/2 ts Tabasco sauce 1 Green bell pepper cut into -small dice      1 Red bell pepper cut into -small dice 4 Scallions  green and white -parts sliced crosswise Kernels cut from 8 ears of -yellow corn 2 tb Chopped fresh cilantro -(or -parsley) Adapted from "Judy Gorman's Vegetable Cookbook." Combine water vinegar sugar and salt in large non-aluminum saucepan. Stir in celery and mustard seed turmeric Tabasco peppers and onion. Bring to a bubble and cook uncovered for 10 minutes. Add corn and cilantro increase heat stir and cook until almost all liquid has evaporated. Cool then chill overnight to blend flavors.