CORN & POTATO SUMMER SALAD

INGREDIENTS:

1 can KOO Whole Kernel Corn, drained 1 tbsp olive oil 450 g new potatoes, cubed 1 jalapeno pepper, minced 1 medium red onion, thinly sliced ¼ cup white wine vinegar Salt and pepper

KITCHEN GADGETS:

Large bowl , large frying pan or skillet

METHOD:

In a large skillet, heat the olive oil until it shimmers. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and allow to keep browning for another 2 minutes or so. Add the jalapenos and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes. Transfer the vegetables to a large bowl and stir in the onion and vinegar. Season with salt and pepper.

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