1 tbsp. cornstarch
1/4 c. water
1 (12 oz.) can (1 1/2 c.) Mexican style whole corn, undrained
1/3 c. sugar
1 tsp. turmeric
1 tsp. instant minced onion
1/2 tsp. celery seed

Blend cornstarch and water in saucepan; add remaining ingredients. Cook and stir over medium heat until mixture thickens and boils. Chill. Makes 2 cups.