PREP TIME COOK TIME
5-7 minutes 35 minutes
SERVINGS: 2 cups
1 12-ounce bag of frozen sweet yellow corn, defrosted and well drained
1/2 Tbsp Nuvo's White Peach Balsamic Vinegar
2 Tbsp Nuvo Lime Olive Oil or 1 tbsp Nuvo's Jalapeño/Lime Balsamic Vinegar
½-Tsp Serrano Pepper Olive Oil
1/2 red onion, finely chopped (about 1/3 cup) or 1 tsp onion powder
2/3 cup fresh cilantro, roughly chopped
1 tsp freshly squeezed lime juice
Salt and pepper to taste ( I added 1/2 tsp of each)
Pinch of chili powder (optional)
Put corn, jalapeno/lime, or lime olive oil and white peach balsamic vinegar in a bowl and stir to combine.
Season with salt, pepper, cilantro, serrano pepper olive oil, and lime to taste.
If you want it spicier then add chili powder.
Keep it in the fridge for at least 30 minutes.
You can also use EVOO instead of lime olive oil and serrano pepper olive oil along with jalapeno/lime balsamic vinegar ; if you don't want it much spicy.
Olives can be easily cured and brine at home. Do you know how to cure and brine olives? It has a fleshier and buttery taste. Why don't you try it?
Jalapenos offer enough Vitamin C to meet your daily recommended intake for the day! We fused this amazing vegetable with our EVOO!