2 (24 oz.) bags frozen corn
8 oz. cheddar cheese, diced
1 c. sweet green pepper, diced
1 red onion, diced
1/4 c. olive oil
3 tbsp. white wine vinegar
1 tbsp. ground cumin
1 tsp. salt
1/2 tsp. cracked black pepper
1/8 tsp. ground red pepper

Cook corn according to package directions. Drain and rinse with cold water. Add cheese cubes, green pepper and onion. Toss. Combine oil, vinegar, cumin, salt and peppers in jar with tight lid and shake. Pour over corn mixture and refrigerate overnight.