Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Just what you need to jazz up grilled chicken, spoon over a pork chop, or stuff into a cheesy quesadilla.
MAKES about 3 cups
1. Stir together vinegar, sugar, and salt in a small saucepan. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 10 minutes or until reduced to about 1/2 cup. Remove from heat, and let stand 15 minutes. Stir in horseradish.
2. Stir together corn and next 4 ingredients in a medium bowl. Add vinegar mixture, and toss to coat. Serve immediately, or cover and chill up to 3 days.