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Meet Noreen!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
6 cups fresh or frozen corn kernels 1 cup sweet white onion, chopped 1 cup red onion, chopped 1 cup green bell pepper, chopped 1 cup red bell pepper, chopped 1 cup celery, chopped | Dressing 1 cup granulated sugar 1 cup vegetable oil 1 cup apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dry mustard powder 1 teaspoon celery seed 1 teaspoon salt 1 teaspoon cracked black pepper |
Step by Step Instructions
Place corn in a large bowl. If using frozen, thaw by running under cool water. Drain completely.
Combine all the veggies with the corn and stir well to blend.
Combine all the dressing ingredients in a quart jar and shake well to combine.
Pour dressing over vegetable mixture and stir well.
For best results, allow relish to sit in the fridge overnight for the flavors to blend perfectly.
Leftovers can be stored in an airtight container for up to 1 month in the fridge.
ENJOY!
Fresh Colonial
Corn Relish
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