Corn Relish

Joys of Jello, p. 69

1 package (3 oz.) lemon or lemon-lime gelatin

1 ½ teaspoons salt

¾ cup boiling water

1 can (1 lb.) whole kernel corn

½ cup sweet pickle relish

1 tablespoon chopped pimiento

Dissolve gelatin and salt in boiling water. 

Salted lemon?

Add remaining ingredients, saving the can to use as a mold. 

Several bridges too far.

Chill until slightly thickened. Pour into can and 3 individual molds or a 1-quart serving dish. Chill until firm. Unmold. (To unmold relish in can, puncture bottom before dipping in warm water.)

LOOK ON MY WORKS AND DESPAIR

My Rating: 3/5 "Ok hear me out - this actually isn't horrible. The texture, obviously, is obscene. The flavor isn't so bad. Like, if you made this as an actual corn relish without the gelatin it might seem like real-life good food. I'm glad I can say I used my Jello mold but I'm also glad I will not be eating this dish again."