This sweetandsour corn salad makes a great accompaniment for any TexMex meal
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
Cook's Note:
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.