1/3 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon onion powder
4 pieces eggs
1 teaspoon chopped fresh parsley
2 pounds solid white corn
1 onion, diced
1 1/2 pounds sliced mushrooms
1 cup cooked, diced tomatoes
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons red wine vinegar
1 teaspoon salt
2 teaspoons white sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
3 teaspoons dried basil, crushed
2 tablespoons dried thyme, dried parsley
1 teaspoons bouillon granules
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan, mix olive oil, vinegar, onion powder, eggs, parsley, mushrooms, tomatoes and soy sauce. Slowly whisking constantly, bring mixture to a slow boil. Deeply deglaze pot. Bring to a rapid boil in medium saucepan. Boil for 5 minutes, stirring constantly, or until mixture thickens. When mixture thickens, whisk together vinegar, wine vinegar, red wine vinegar, salt and sugar. Stopping from heat, slowly heat oil mixture over medium heat. Gradually whisking, bring to a boil. Add garlic to pot, stirring just until seasoning is dissolved.
Bathe cornucopids in water by holding tongs over boiling water until puffed. Drain off fluid, reserve for mixing with onions and mushrooms.
Cut each cornucopid into 1/2-inch slices. Place slices onto a person, spreading evenly. Position slices on center of warm skillet, at least 5 inches apart. Cook over medium heat until halved, about 10 minutes. Drain on paper towels and cool completely.
Cut each slice into 2 wedges, and place on second side of skillet. Cook over medium-high heat until golden brown, about 10 minutes. Flip each piece of cornucopid over. Spoon warm cornucopid mixture onto bottom of slow cooker and top with reserved Spanish-style corn.
Arrange peppers in slow cooker along with sliced cornucopid and arugula. Crumble green salsa over every dish. Serve with rice and beans, sliced potatoes and shredded mozzarella cheese just before serving.