Corn and Cucumber Relish
- 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.
- 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.
- 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