1 can (12 oz.) whole kernel corn
1 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. cider vinegar
1 tbsp. salad oil
2 tbsp. light brown sugar
1/2 c. chopped onion
2 canned pimentos, drained and chopped
1/4 c. chopped green pepper

Drain liquid from corn into a small saucepan. Stir in mustard seed, mustard, salt, pepper, vinegar, oil and brown sugar. Bring to a full boil.

Combine corn, onion, pimento and green pepper in medium bowl. Pour hot liquid over corn mixture, toss until mixed. Refrigerate covered at least 1 hour before serving. Great with a pork or beef roast meal.