Tangy And Sweet Fresh Corn Relish - cooking recipe

Ingredients

2 cups fresh sweetcorn (cut from the cob)
1/3 cup pickle relish
1/3 cup banana pepper (or red, yellow, or orange bell pepper)
1/3 cup pimiento
1/4 cup Splenda sugar substitute
1 small onion, chopped
1/4 cup vinegar
2 teaspoons cornstarch
1/2 teaspoon celery seed
1 tablespoon Dijon mustard

Preparation

Combine all ingredients in a sauce pan, mixing well.
Cook, stirring often, until mixture comes to a boil and thickens slightly.
Jar and seal.
Relish keeps well in the refrigerator for about two to three weeks.