Source:

Classifications: Dips, Dressings,Sauces &

Qty Measure Ingredient

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2 cups cut fresh corn (4 ears)

or 1 (10oz) package frozen whole-kernal corn

1 tablespoon cornstarch

1/2 cup vinegar

1/3 cup cold water

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green or red sweet pepper

2 tablespoons chopped pimiento

1 teaspoon ground turmeric

1/2 teaspoon salt

1/2 teaspoon dry mustard

6 packets Equal or 1 3/4 tsp Equal Measure

Instructions: Corn corn in boiling water for 5 to 7 minutes or till crisp tender; drain and set aside. In a saucepan combine cornstarch, vinegar and water. Stir in the corn, onion, celery, chopped pepper, pimiento, turmeric, salt and mustard. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in Equal. Cool. Cover and store in the refrigerator for up to 4 weeks. Serve with beef, pork or poultry.

Makes 2 1/2 cups (20 two-tablespoon servings).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving (two tablespoons) equals 1/2 bread; also, 22 calories, 57 mg sodium, 0 cholesterol, 5 gm carbohydrate, 1 gm protein, 0 fat.

Serves: 1

Food Exchanges: