Fresh Corn Salad

• 8 to 10 ears fresh white corn
• 4 c. water
• 1/2 to 1 tsp. sugar
• 1/3 c. finely chopped purple onion
• 1 large green pepper, seeded and chopped
• 1 large red pepper, seeded and chopped
• 1 (8 oz.) pkg. Monterey Jack cheese, cut into small cubes
• 2 Tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. ground cumin
• 1/4 tsp. ground black pepper
• 1/8 tsp. ground red pepper

1. Cut off corn kernels; set aside.
2. Combine water and sugar in a large saucepan; bring to a boil.
3. Add corn and return to a boil. Reduce heat and simmer 10 to 12 minutes.
4. Drain and rinse with cold water.
5. Drain on paper towels, patting dry.
6. Combine corn, onion and remaining ingredients; let stand 30 minutes or cover and refrigerate 8 hours.
7. Yields 12 servings.

white corn, water, sugar, purple onion, green pepper, red pepper, cheese, olive oil, salt, ground cumin, ground black pepper, ground red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2218 (may not work)