Take a large sauce pan and place 6 ears corns in it.
Add in salt, cover the corns with cold water and place the sauce pan on the stove over medium heat.
Let the ears corn boil for 5 to 10 minutes until soft.
Remove the sauce pan from the stove and strain the ears corn with a large strainer.
Now, set them aside at room temperature until cool enough to be handled.
Take a large mixing bowl and place the ears corns in it.
Take a sharp knife and cut the kernels of the ears corns.
Now, take two 2 large seeded red bell peppers, slice them into small strips and add them to the corns in the bowl.
Top the corn-pepper mixture with 1 thinly sliced red onion, 1/4 cup chopped Italian parsley or cilantro, 1/3 cup of rice vinegar, 1/2 cup of olive oil, 1/4 teaspoon of ground cumin, 1/2 teaspoon of sugar and salt along with fresh ground black pepper to taste.
Take a large spoon and mix all the ingredients properly.
Cover the bowl with a plastic wrapping sheet and place in refrigerator until chilled.
You can garnish your Corn and Red Pepper Salad with finely chopped leaves of coriander. Serve and enjoy!