2 cups frozen corn kernels, cooked according to package directions
2/3 cup chili sauce
1 celery stalk
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped chives or thinly sliced green onion tops
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1 garlic clove, minced

Directions
Cool the cooked corn in a colander under cold running water. Drain.
In a medium bowl, combine the chili sauce, celery, red pepper, chives, oil, thyme, and garlic. Stir to mix well. Stir in the corn.

Serve at room temperature, or cover and refrigerate. Relish will keep in the refrigerator for 3 to 4 days.

Yield: 16 servings
Source: "The Diabetes Snack Munch Nibble Nosh Book"

Nutritional Information Per Serving (2 tablespoons): Calories: 32, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 138 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1/2 Starch