PREP TIME COOK TIME
5-7 minutes 35 minutes
TOTAL TIME
40 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.
Enjoy!!
RECIPE NOTES
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!
Nuvo Olive OIl
Author
Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.