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5 minutes
25 minutes
30 minutes
- 4 cups frozen corn
- 1.5 cups pomegranate-infused red wine vinegar
- 1 cup roasted red peppers, drained and chopped
- 2 tablespoons dried cilantro
- 1.5 tablespoons white sugar
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon chili powder
- 0.25 teaspoon ground ginger
- In a saucepan, bring together corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger. Stir frequently as you bring the mixture to a boil to dissolve the sugar. Reduce heat to medium-low and simmer until the liquid evaporates, around 25 minutes.
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