1 (12 oz.) can Mexican style corn
1/3 c. sugar
1/3 c. cider vinegar
1/3 c. sweet pickle relish
2 tbsp. instant minced onion
1/2 tsp. celery seed

Combine first 6 ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat; cover and simmer 10 minutes. Remove to a serving bowl. Cover and refrigerate 4 to 8 hours. Serve with meat; garnish. Yield 2 cups.