Corn and Green Pepper Salad
This quick and simple corn salad is best served cold and combines fresh corn kernels with green pepper and chiles.

Cut off about 1/2 inch of the corn stalk using a large sharp knife.

Do not shuck the corn.

Fill a large bowl with cold water and ice.

Microwave corn on high about 2 minutes per ear.

Carefully peel off husks and silk.

Plunge corn into the ice water.

Remove corn from water and pat dry.

Stand corn upright and slice off kernels turning the ear as you go.

Transfer kernels to a bowl; add green pepper green chile peppers vinegar sugar cumin and pepper.

Chill until serving.