Just what you need to jazz up grilled chicken, spoon over a pork chop, or stuff into a cheesy quesadilla.
1 cup apple cider vinegar
1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon prepared horseradish
2 cups fresh corn kernels (about 4 ears)
2 medium zucchini, diced
1/2 cup diced plum tomato
1/2 cup thinly sliced green onions
1 tablespoon chopped fresh flat-leaf parsley
How to Make It
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.
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.