Corn and Roasted Red Pepper Salad Tasty Recipes

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Corn and Roasted Red Pepper Salad

"This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal."

Ingredients :

• 4 cups frozen corn
• 1 1/2 cups pomegranate-infused red wine vinegar
• 1 cup roasted red peppers, drained and chopped
• 2 tablespoons dried cilantro
• 1 1/2 tablespoons white sugar
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 teaspoon red pepper flakes
• 1 teaspoon chili powder
• 1/4 teaspoon ground ginger

Instructions :

Prep : 5M	Cook : 4M	Ready in : 30M

• Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

Notes :

• For an even better flavor, get whole cobs of sweet maize from your local farmer's market. Cut corn from the cob and oven-roast with a bit of unsalted butter. Maize is ready to be used in this recipe once kernels are slightly browned and fragrant.

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