Colorful Corn Salad (Paula Deen's)

4 quarts water
6 cups fresh corn kerbels (about 12 ears)
1 c drained and chopped roasted red peppers
2 jalapenos, seeded and minced
1/2 c white balsamic vinegar
1/2 c olive oil
1 shallot, minced
2 TBSP chopped fresh cilantro
2 tsp lime zest
2 TBSP fresh lime juice
1/2 tsp salt
1/4 tsp ground black pepper

In a large Dutch oven, bring water to a boil. Add corn, and boil for 1 minute; drain. In a large bowl, combine corn, roasted red peppers, and jalapenos. In a small bowl, whisk together vinegar, oil, shallot, cilantro, lime zest, lime juice, salt, and pepper. Add to corn mixture, tossing gently to coat. Cover and chill before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user ANNISSAMARIE.