1 (20 oz.) bag frozen corn kernels
1 green sweet bell pepper, cored & diced
1 red sweet bell pepper, cored & diced
1 c. vinaigrette dressing
1/4 c. chopped parsley
Salt & pepper to taste

Melt the frozen corn in a large bowl of hot water from the tap. When melted, drain the corn very well. Mix all ingredients together and refrigerate for 1 hour before serving. Serves six.

Serve as cold corn salad dish in summer or winter or relish tray. Frozen corn works fine with this.