Source: dLife

The combination of bell and jalapeno peppers give this corn salad a sweet and spicy flavor.

Servings

5 cup Corn, yellow, sweet, kernels, fresh (or frozen corn kernels, thawed)
0.25 cup red wine vinegar
1 tbsp brown sugar
2 tbsp canola oil
0.5 tsp ground oregano (or 2 tsp chopped fresh)
0.25 tsp salt
1 pinch black pepper , freshly ground
1 medium red bell peppers , seeded, deribbed, and cut into thin strips
1 chopped green bell peppers , seeded, deribbed, and cut into thin strips
2 whole jalapeno pepper , seeded and finely chopped
4 scallions , chopped

1 Place the corn in a pan with just enough water to cover them. Cover and simmer for three minutes. Drain well.
2 Whisk together the vinegar, sugar, oil, oregano, salt, and black pepper.
3 Add the corn, peppers, and scallions and toss well.
4 Serve at room temperature or chilled.

Be sure to wash your hands well after cutting jalapeno or other hot peppers. Don't touch your face, lips or eyes after cutting. This salad is a great source of Vitamin C.