1/2 cup Melissa’s Fire Roasted Sweet Red Bell Peppers, diced
1/4 cup roasted Melissa’s hatch chiles, diced
3 large ears fresh corn, husked and stripped
2 tablespoons chopped scallions
2 tablespoons cider vinegar
1 tablespoon real maple syrup (gradate)
1 teaspoon CrystalÒ hot pepper sauce
1/8 teaspoons red pepper flakes
3/4 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon Dijon mustard
3 tablespoons olive oil
In a large bowl toss together red peppers, hatch chiles, fresh corn niblets, and chopped scallions; set aside.
Mix remaining ingredients together in a medium bowl, and whisk until well combined. Pour dressing over vegetables, stirring to coat. Refrigerate for at least one hour (longer is better), and serve as you see fit.