3 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
2 jalapeno peppers, seeded and finely chopped
2 tbsp. vegetable oil
6 tbsp. Dijon mustard
6 tbsp. white wine vinegar
5 tbsp. sugar
1 tbsp. kosher salt
1 cup chopped fresh cilantro
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.
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.