Corn and Roasted Red Pepper Salad You Have To Try

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Corn and Roasted Red Pepper Salad

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

Ingredients :

4 cups frozen corn
1 half of cups pomegranate-infused purple wine vinegar
1 cup roasted pink peppers, tired and chopped
2 tablespoons dried cilantro
1 half of tablespoons white sugar
1 tablespoon olive oil
1 tablespoon floor 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, pink wine vinegar, purple peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger collectively in a saucepan; deliver to a boil, stirring regularly to dissolve the sugar. Reduce warmth to medium-low and cook until the liquid evaporates, about 25 mins.

Notes :

For an excellent better taste, get entire cobs of candy maize out of your nearby farmer's market. Cut corn from the cob and oven-roast with a bit of unsalted butter. Maize is prepared for use in this recipe once kernels are barely browned and fragrant.

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