Old Time Corn Relish

[marthasued]

Recipe by: JoAnna Lund-Grandma's Comfort Food Made Healthy

2 cups cream style corn (fresh, yummy, or 1 16-oz. can)
1/2 cup pickel relish  (maybe use dill relish instead of sweet)
1 Tablespoon white vinegar
1 teaspoon dried onion flakes
2 Tablespoons Sugar Twin  (I use Splenda)

In a medium bowl, combine corn, pickle relish, vinegar, onion flakes and Splenda.  Mix well to combine.  Cover and refrigerate for at least 30 minutes.

[marthasued]

I understand not eating can cream style but if you cut it off the cob and do it fresh is this still a problem?

[greenheron]

Cream style corn doesn't contain any cream   However, all the canned varieties DO contain food starch or corn starch and sugar, so they're  best avoided.  Cream style just means that you've cut off the kernals and the SCRAPED all the corny goodness off the cob using a table knife.  That's where the creaminess comes from and you can totally do that with fresh ears...either before or after it's cooked. 

I just can't see creamed corn in corn relish anyway...seems like the texture wouldn't be right for relish. Maybe "old time" is different?