1/3 c. sugar
1 tbsp. cornstarch
1 tsp. minced instant onion
1 tsp. turmeric
1/2 tsp. celery seed
1/4 c. vinegar
1/4 c. water
12 oz. can Mexicorn

Combine in saucepan. Stir over medium heat until mixture thickens and comes to boil. Add a 12 oz. can Mexicorn, undrained. Pour into pint jar, cover and refrigerate.