This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.
Ingredients
- frozen corn: 4 cups
- ½ cups pomegranate-infused red wine vinegar: 1 piece
- roasted red peppers: 1 cup (chopped)
- cilantro: 2 Tbsp (dried)
- ½ tablespoons white sugar: 1 piece
- olive oil: 1 Tbsp
- ground cumin: 1 Tbsp
- red pepper flakes: 1 tsp
- chili powder: 1 tsp
- ground ginger: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
