Cold-Tossed Corn Relish

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

During a recent corn season, I made this corn and water chestnut relish to go with a plate of fried won-ton stuffed with crabmeat and corn. It was so good that we all spooned it onto lettuce leaves and wolfed it down for our staff dinner.

Fresh corn and fresh water chestnuts are de rigueur. If you don’t have them, don’t bother making this.