• 4 cups fresh corn kernels
• 1 red bell pepper, roasted
• 1 large tomato, chopped, or 1 cup cherry or grape tomatoes
• 2 jalapeño peppers, seeded and minced
• ⅓ cup green onions, chopped
• ⅓ cup salad oil
• ¼ cup fresh lime juice
• 2 tablespoons water
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1-2 tablespoons fresh cilantro
• 2 cloves garlic
• Pepper
• Red chipotle pepper, ground

Mix spices with water in small bowl; add lime juice, oil, sugar and salt. Whisk and set aside. Cook corn kernels in boiling water for about 10 minutes; rinse with cool water. In large bowl, mix corn, red pepper, tomatoes, onion and jalapeño. Pour dressing over vegetables, toss to coat and refrigerate overnight. Before serving, toss again and adjust seasoning if necessary.