Fresh Corn Salad - cooking recipe

Ingredients

8 to 10 ears fresh white corn
4 c. water
1/2 to 1 tsp. sugar
1/3 c. finely chopped purple onion
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
1 (8 oz.) pkg. Monterey Jack cheese, cut into small cubes
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper

Preparation

Cut off corn kernels; set aside.
Combine water and sugar in a large saucepan; bring to a boil.
Add corn and return to a boil. Reduce heat and simmer 10 to 12 minutes.
Drain and rinse with cold water.
Drain on paper towels, patting dry.
Combine corn, onion and remaining ingredients; let stand 30 minutes or cover and refrigerate 8 hours.
Yields 12 servings.