1 (10 oz.) pkg. frozen whole kernel corn
3 tbsp. chopped green pepper
3 tbsp. white wine vinegar
2 tbsp. sugar
1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
1/8 tsp. ground turmeric
1 (2 oz.) jar diced pimiento, drained

Cook corn according to package directions; drain. Stir in next 6 ingredients and cook over medium heat about 1 minute. Stir in pimiento. Spoon into a bowl, cover and chill at least 8 hours. Yield: about 2 cups.