First, my observations: YUM! I followed the recipe, but also added half a red onion, chopped. I was surprised that I could barely taste the cumin, and could not taste the chili powder at all. (They were both fresh bottles bought in anticipation of making this.) What I mean is, those flavors did not stand out as identifiable, but I do believe they contributed to the overall flavor of the marinade.
I have an old corn, pea and onion salad recipe I inherited from my auntie (it was her favorite "funeral potluck" dish) with a vinegar-oil-salt-sugar marinade that calls for bringing the marinade to a boil for a few minutes, then letting it cool before pouring over vegetables. I think I might try that with this - it might spike up the cumin/chili flavors a bit. If that doesn't work, I might also try doubling the spices. I will definitely add more red onion next time for crunch - maybe some bell pepper, too. (Don't care for celery.)
Much as I love balsamic vinegar, I might also try making this with red wine vinegar instead. I don't like the effect of balsamic vinegar on the color of some foods, i.e., the cut edges of the red onion and the corn both turned a bit "muddy" looking.
So - liked it a lot as is, and think with a little tweaking it could be great. I definitely intend to try again.
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First, my observations: YUM! I followed the recipe, but also added half a red onion, chopped....