||Spicy Corn Salad
1/2 tsp Sugar
16 ozs fresh Corn kernels (use canned corn if desired )
1 large Red bell pepper, diced
1 large Green bell pepper, diced
1 medium Red onion, thinly sliced
8 ozs Monterey Jack cheese, diced
1 Tbs Olive oil
Salt and freshly ground black pepper
Put an inch or two of water in a medium saucepan, add sugar and bring to boil. Add corn, return to boil and cook about 5 minutes until heated through. Drain and cool under cold running water. Pat dry with paper towels.
Add red and green bell peppers, onion and cheese tossing well. Add oil and toss to coat. Season to taste with cumin, salt, pepper and cayenne. Serve at room temperature.
Yield: 6 servings