- 4 cups frozen corn
- 1 1/2 cups pomegranate-infused red wine vinegar
- 1 cup roasted red peppers, drained and chopped
- 2 tablespoons dried cilantro
- 1 1/2 tablespoons white sugar
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon chili powder
- 1/4 teaspoon ground ginger
- Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.
05/13/2018
recipepes.com
Corn and Roasted Red Pepper Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
