Two cups roasted corn, cut off the cobs.
One cup chopped onion of choice. They all work. Red works best. Yellow is good.
One cup chopped peppers. Green, red, yellow, Jalapeno if you have it.
Two tables spoons chopped garlic.
Three tablespoons vinegar of choice. I use red wine. White balsamic works great.
Three tablespoons olive oil
Three tablespoons white sugar.
Juice on one lime.
One tablespoon kosher salt.
Lots of fresh ground black pepper.
One tablespoon powdered jalapeno.
One tablespoon sweet Mexican spice blend of choice.
One tablespoon Mexican oregano.
Cilantro, if you are one of THOSE people.
Mix it all, breaking up the cut corn from the cob. Put it in a serving bowl that can be covered. Refrigerate at least a day before eating. Stir occasionally to keep flavors melding.
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