2 (24 oz.) bags frozen whole kernel corn
8 oz. Monterey Jack cheese, diced
1 lg. sweet red pepper, diced or cut in thin strips
1 lg. sweet green pepper, diced or cut in thin strips
1 red onion, diced or cut in thin strips
1/3 c. olive oil or salad oil
3 tbsp. white wine vinegar
1 tbsp. ground cumin
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. ground hot red pepper

Cook corn following package directions. Drain. Rinse in cold water. Place in large bowl. Add cheese, red and green peppers and onion; toss.

Combine oil, vinegar, cumin, salt, black pepper and hot red pepper in jar with tight fitting lid; shake. Pour over corn mixture. Refrigerate, covered at least 3 hours or overnight, stirring occasionally. May serve on lettuce with pepper rings.