This colorful corn salad is a family favorite for summer cookouts.
Step 1: Sweet Pepper Relish
- 2 Red Bell peppers
- 2 Jalapeño peppers
- 1/2 Red Onion (diced)
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Balsamic Vinegar
- Salt
- Pepper
Trim the bell peppers, cut them into narrow strips, then into small, even pieces a little less than 1/2 inch square. Trim the Jalepeno peppers, discarding seeds and ribs, then cut in narrow strips and cut into even pieces around 1/4 inch square. Place the cut peppers and diced onion in a Zip-Lock bag, pour in the olive oil and vinegar. Add Salt and Pepper to taste. Set the bag in the refrigerator to marinate for at least 2 hours (overnight is okay).
Step 2: Prepare the Corn
- 1 bag of Frozen Corn
Steam the corn for approximately 10 minutes, or until the corn is no longer frozen and slightly tender. Transfer the cooked corn to a bowl of ice water to chill (and stop the cooking process). Drain the water and set the bowl of chilled corn aside.
Step 3: Combine
- Pepper Relish (from Step 1)
- Cooked and Chilled Corn (from Step 2)
- 1 bunch Cilantro
- Salt
- Pepper
Wash Cilantro, discard the thicker stems. Chop the leaves and thin stems. Stir the Pepper Relish into the bowl of corn. Add the chopped Cilantro. Stir to combine. Add salt and pepper to taste.