Kernels from 2 ears of sweet corn
¼ red bell pepper, ﬁnely chopped
2 tablespoons ﬁnely chopped red onion
2 tablespoons ﬁnely chopped fresh cilantro
1 tablespoons rice wine vinegar
1 teaspoon ground cumin
½ teaspoon chili powder
- Bring a small pot of lightly salted water to a boil. Add the corn and cook for about 30 seconds.
- Drain and put in a medium bowl to cool.
- Add the red pepper, onion, cilantro, vinegar, cumin and chili powder.
- Season with salt and serve warm or chilled.
Jesse Cool from “The Oldways Table”
Saturated Fat: 0g