Mix all dressing ingredients in a large bowl, whisking well to incorporate the flavors.
Add the corn salad ingredients and stir, coating the salad with the dressing.
Add the chopped parsley and stir into the salad.
For a more flavorful result, let the salad rest in the refrigerator for no less than 1 and up to 4 hours. Remove and warm to room temperature before serving.
2 tablespoons white wine vinegar
1/4 cup C&H Golden Brown Sugar
1 jalapeno pepper, seeded and diced
1 tablespoon chopped Parsley
1/4 cup tomato sauce
1 teaspoon of Nick’s Magic Rub
For the Corn Salad:
1/2 cup Cotija, queso blanco, or feta cheese, cut into 1/4” dice.
2 cups corn kernels
1/2 cup finely diced onion
1 diced red bell pepper
Salt and pepper to taste
1/4 cup chopped parsley