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CORNUCOPIA SALAD

Shelly's
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Category: Salad
    Prep Time:       Cook Time:       Total Time:  

3 ears of corn
3 tablespoons olive oil
1 large green pepper, diced
1 large red pepper, diced
1 cup red onion, diced
2 to 3 teaspoons chili powder (to taste)
Pinch of salt and pepper, to taste
Pinch of cayenne
1 cup cucumber (chopped into 1/2-inch dice)
3 tablespoons cider vinegar
1 tablespoon maple syrup or granulated sugar (optional)

Trim kernels from ears. You should have about 1 1/2 cups. In a large skillet, heat oil over medium-high heat. Add corn kernels, green pepper, red pepper and red onion and cook 2 to 3 minutes, stirring constantly, until vegetables are slightly softened.

Add chili powder, salt, pepper and cayenne and cook another minute or so, until well blended and vegetables are fragrant. Remove from heat. Transfer to a large serving bowl and cool slightly.

Stir in cucumber and vinegar until well blended. Taste for seasoning and add maple syrup or sugar, if desired, and more salt and pepper if necessary before serving. Serves 8-10



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