Cowboy Corn Relish recipe

10 ounces frozen corn, thawed
1/4 cup diced red onion
1/2 small green bell pepper, diced
1 jalapeno pepper, seeds and pulp discarded, diced
1 (2 ounce) jar diced pimentos
3 tablespoons light molasses
4 tablespoons cider vinegar
1/2 teaspoon dry mustard

Combine all ingredients and refrigerate at least 3 hours. Keeps about 5 days.

Makes about 2 cups.