Two 1-lb. bags of frozen corn (my fav is the Roasted Corn from Trader Joe's)
2 red bell peppers, diced
1/2 red onion, finely chopped
1 large or 2 medium jalapeno peppers, seeded and finely chopped
1 tbsp. vegetable oil
5 tbsp. Dijon mustard
5 tbsp. white wine vinegar
3 tbsp. sugar
2 tsp. kosher salt
1/2 tsp. black pepper
1 cup chopped fresh cilantro and/or basil
1. Place corn in a large heat-proof bowl and add 1/2 cup of water. Cover with plastic wrap and microwave about 8 minutes. Drain any excess water from the corn.
2. Mix in diced bell peppers, red onion, jalapeno peppers & chopped cilantro (and basil, if using) with the corn.
3. Whisk vinaigrette ingredients together in a medium saucepan. Bring to a boil. Immediately remove from heat and pour over the corn mixture. Stir in chopped cilantro and/or basil and 1/2 tsp. black pepper.
4. Cool, cover, and refrigerate at least one hour before serving. Best to make the night before, and then let the salad come to room temp. before serving.