4 to 6 servings

6 ears grilled sesame sweet corn or 4 cups frozen, defrosted
2 roasted red bell peppers
3 scallions, ends trimmed
¼ cup unseasoned rice vinegar
2 tablespoons sugar
1 teaspoon toasted sesame oil
1 teaspoon salt
¼  teaspoon ground black pepper

1. Holding the corn upright with the cut stem edge on the cutting board, cut down each ear with a sharp knife to remove the kernels. Place in a bowl.
2. If necessary, remove the seeds and stem from the roasted peppers and discard. Cut the peppers into ½ -inch dice. Finely chop the scallions.
3. Place the red peppers and scallions in the bowl with the corn. Add the rice vinegar, sugar, toasted sesame oil, and salt and pepper. Mix together and season further to taste, if necessary.