|Whole kernel corn||10 Ounce, frozen|
|Sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Celery||2 Tablespoon, finley chopped|
|Green pepper||2 Tablespoon, finely chopped|
|Pimiento||2 Tablespoon, chopped|
|Onion||1 Tablespoon, minced|
|Turmeric||1 Teaspoon, ground|
|Dry mustard||1⁄2 Teaspoon|
Cook corn according to package directions; drain.
In saucepan combine sugar and cornstarch; stir in vinegar and 1/3 cup cold water.
Stir in corn, celery, green pepper, pimiento, onion, turmeric, and dry mustard.
Cook, stirring constantly, till thickened and bubbly; cook and stir 3 to 4 minutes more.
Cover and chill thoroughly.
Makes 2 cups.