Corn Relish in Pepper Cups |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
This colorful easy-to-fix side dish featuring flavorful veggies is a favorite at Lola Lance's house. I've made it on many special occasions for more than 30 years now, she notes from Zirconia, North Carolina. What I like best about the recipe is that I can prepare it ahead of time and keep it in the fridge until company comes. Lola Lance, Zirconia, North Carolina Ingredients:
1/2 cup vinegar |
1/4 cup sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon celery seed |
2 cans (15-1/4 ounces each) whole kernel corn, drained |
3 tablespoons canola oil |
2 tablespoons chopped sweet red pepper |
4 bacon strips, cooked and crumbled |
4 medium sweet red peppers, halved lengthwise and seeded |
Directions:
1. In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 2 minutes. Cool.
2. Transfer to a bowl. Add corn, oil and chopped red pepper; toss to coat. Cover and refrigerate for 2 hours. Drain; stir in bacon. Spoon into pepper halves. Yield: 8 servings.
|
|