16 oz. can whole kernel corn, drained
1/3 c. pickle relish
1/3 c. chopped pimiento
1/3 c. chopped green pepper
1/4 c. sugar
1 sm. onion, chopped
1/4 c. vinegar
1 tsp. cornstarch
1/2 tsp. celery seed
1 tbsp. prepared mustard

In medium saucepan, combine all ingredients; mix well. Cook, stirring occasionally until mixture comes to a boil and thickens slightly. Cool before serving. Store covered in refrigerator for 2 to 3 weeks.