This salad is the perfect accompaniment to grilled chicken and pork.
4 cups whole kernel corn
⅓ cup vegetable oil
2 tablespoons cider vinegar
¼ teaspoon salt
¼ teaspoon black pepper
1 jalapeño pepper, seeded and finely chopped
½ cup finely chopped red onion
1 cup salted peanuts
Cook the corn in boiling salted water for 5 minutes. Drain and cool. In a glass bowl whisk together the oil, vinegar, salt, and black pepper. Add the jalapeño, red onion, and salted peanuts. Stir in the cooled corn, combine, and mix thoroughly. Cover and refrigerate 4 hours before serving.
Makes 6 to 8 servings.