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Corn and Cucumber Relish

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  • Makes: 16 servings
  • Serving Size: 2 tablespoons
  • Makes: 2 cups
  • Prep: 30 mins

Corn and Cucumber Relish

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Directions

  1. In a medium mixing bowl sprinkle the chopped cucumber with salt. Let stand for 20 minutes. Rinse the cucumber; drain well, pressing out the excess liquid.
  1. Meanwhile, in a medium saucepan combine corn, sugar, vinegar, green onion, and ginger. Bring to boiling, stirring occasionally. Reduce heat; simmer, uncovered, for 4 minutes. Remove from heat.
  1. Stir in the drained cucumber, diced pimiento, toasted sesame oil, and red pepper. Transfer mixture to a nonmetallic container. Refrigerate, covered, at least 8 hours before serving. Refrigerate any leftovers, covered, for up to 5 days. Drain mixture before serving. Makes 2 cups (sixteen 2-tablespoon servings).

Nutrition Facts (Corn and Cucumber Relish)

  • Per serving:
  • 27 kcal cal.,
  • 136 mg sodium,
  • 7 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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