1 14-oz. bag frozen corn
1 c. thinly sliced red onion
1/2 c. finely chopped red bell pepper
1 T. mustard seeds
1 c. apple cider vinegar
1/3 c. sugar
2 T. canola oil
1 T. kosher salt
Place corn, red onion, bell pepper, and mustard seeds in a medium heatproof bowl.
Mix vinegar, sugar, oil, and salt in a pan. Bring to a boil, then immediately pour over corn mixture. Let cool to room temperature.
Refrigerate in resealable jars for up to 2 weeks.
Adapted from Real Simple magazine, June 2020, p. 30.
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