Prepare canned corn salad by combining 2 tablespoons sugar, 3 tablespoons apple cider vinegar, 1 tablespoon water and 1 tablespoon olive oil into a bowl, along with a pinch of salt and pepper. Pour in one can of corn, along with peppers or tomatoes, and stir to incorporate the mixture.
Alternatively, replace the liquid ingredients with 3 tablespoons olive oil and the juice of one lime, for tartier taste. In both instances, add additional seasonings to suit your individual taste. With both variations, stir the liquid ingredients thoroughly to ensure the oil breaks down within the other liquids and forms a proper dressing for the corn. If the mixture sits for too long, the oil may separate and alter the overall taste of the dish.
For the canned corn, it is possible to use any variety, such as white, yellow or sweet, as long as the kernels remain whole. The additional ingredients typically consist or red or green bell peppers and tomatoes, all finely chopped to resemble the size of the corn. It is possible to add ingredients such as onions, either white or sweet. When adding herbs such as cilantro, chop them finely, and only add enough to enhance the taste.