Walnut-Raisin Corn Relish - cooking recipe

Ingredients

3 medium size ears of corn or 1 (10 oz.) pkg. frozen whole kernel corn, thawed
1 medium size onion
1 medium size red pepper
2 Tbsp. salad oil
1/4 c. dark seedless raisins
2 Tbsp. light brown sugar
3 Tbsp. white vinegar
1 tsp. salt
1/2 c. walnuts, coarsely chopped
2 Tbsp. chopped parsley

Preparation

If using fresh corn, remove husks and silk. Cut enough kernels from corn to make 1 1/2 cups.
Dice onion and red pepper.
In 3-quart saucepan over medium-high heat, in hot salad oil, cook onion and red pepper until tender, about 10 minutes. Add corn, raisins, brown sugar, vinegar, salt and 1/2 cup water.
Over high heat, heat to boiling.
Reduce heat to low; simmer, uncovered, 5 minutes or until corn is tender. Remove saucepan from heat. Stir in chopped walnuts and parsley.
Cover and refrigerate if not serving right away.
Makes 2 1/2 cups relish.