1 3/4 c. drained whole kernel corn
1 lg. (3/4 c.) chopped green pepper
1/2 c. chopped sweet onion
1/2 c. chili sauce
1/2 tsp. celery seed, if desired

In medium bowl combine all ingredients; mix well. Cover and refrigerate several hours or up to 5 days.

For longer storage, heat mixture to boiling, stirring occasionally. Fill jars to within 1/2 inch of top with hot relish; seal with vacuum-seal lids. Yield 4 cups relish.