1 (10 oz.) pkg. frozen corn
1/2 c. sugar
1 tbsp. cornstarch
1/2 c. vinegar
1/3 c. cold water
2 tbsp. finely chopped celery
2 tbsp. minced green pepper
2 tbsp. minced canned pimiento
1 tbsp. minced onion
1 tsp. ground turmeric
1/2 tsp. dry mustard

Cook corn according to package directions; drain. In saucepan mix sugar and cornstarch; stir in vinegar and water. Add corn, celery, green pepper, pimiento, onion, turmeric and dry mustard. Cook and stir until thickened, 3 to 4 minutes. Cover; chill thoroughly. Makes 2 cups. This is like the relish you get in the Penns. Dutch area.