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“Something different to do with fresh, in-season corn. Since this makes 2 cups, I usually make this up when I am invited to a bbq, bringing a jar as a hostess gift. It keeps in the refrigerator for 1 month. Recipe comes from Canadian Living magazine. NOTE: Prep time does not include cooling time before serving.”
2 cups

Ingredients Nutrition


  1. Combine corn, red pepper and onion together in a pot.
  2. Stir in the vinegar, sugar, salt, mustard seeds, celery seeds, hot pepper flakes and turmeric.
  3. Bring to a boil, stirring constantly. Lower heat, cover and simmer for 3 minutes.
  4. Stir the cornstarch into 1 tablespoon cold water until dissolved. Stir this into corn mixture and cook for 1 minute until thickened.
  5. Ladle into jars. Seal and let stand 30 minutes. Refrigerate until cold, about 1hr.
  6. Keeps refrigerated for 1 month.

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