
This is technically a relish, and would probably be great used that way. I have always used it as a salsa for corn chips or for putting on top of chili. Or, for that matter, for eating as a side.
This recipe makes about two cups, and it really does get better with at least up to a week from being made. I’ve not tested it beyond that.
Also of note, the Betty Crocker book I took this from labeled it “old fashioned”. I’ve no idea what made this old-fashioned in 1967, unless maybe the idea of having corn relish at all was an old-fashioned one at the time.
If you have a husband who likes to cook, pamper him. — Lea & Perrins (Review: Dishes Men Like)