Corn and Roasted Red Pepper Salad

1. Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

Cook's Note:

For an even better flavor, get whole cobs of sweet maize from your local farmer's market. Cut corn from the cob and oven-roast with a bit of unsalted butter. Maize is ready to be used in this recipe once kernels are slightly browned and fragrant.