This recipe appeared in the August 2010 issue of Texoma Living!.
– kernels sliced off the cob of 3 ears fresh corn
– 2 diced tomatoes
– ½ cup chopped red onion
– ½ cucumber, coarsely chopped
– ½ green bell pepper, diced
– ½ red bell pepper, diced
– 2 tablespoons sugar
– 1 tablespoon olive oil
– Pinch of salt and pepper
Place corn kernels in hot skillet and cook until the kernels begin to get charred spots. Add onions and peppers and continue to cook for 1-2 min. Remove from heat and allow to cool.
Add remaining ingredients, mix well, and store in refrigerator. This can be eaten cold or heated.