2 (11 ounce) cans of Mexican-style corn
1/3 cup of sugar
1/3 cup of apple cider vinegar
1/3 cup of sweet pickle relish
Combine all the ingredients in a saucepan and bring to the boil.
Lower the heat and simmer for 5 minutes.
Remove from the heat, allow to cool, and refrigerate for at least three hours.
Serve.
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