- 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.