• 5 ears of corn, shucked
  • 3 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • 1 pinch salt and black pepper
  • 1 cup chopped red and green bell pepper
  • 1/3 cup chopped sweet onion
  • 1 small tomato, chopped


Cover corn ears with water and bring to a boil. Boil corn for 3 minutes and remove from heat. Drain and cover with ice water.

Once corn cools, cut corn kernels from the cob over a medium bowl, but do not scrape the cobs. Set corn aside.

Whisk together the apple cider vinegar, sugar, olive oil, salt and pepper in a large bowl. Add the corn, green and red bell peppers, and onion, then lightly toss. Cover and refrigerate until ready to serve.

Just before serving, stir in chopped tomato.


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