3 tablespoons olive oil
2 tablespoons white wine vinegar
1 (4 ounce) can creamed corn
1 (4 ounce) can sliced ripe olives
2 tablespoons minced fresh onion
1/3 cup dried red chile peppers
1 cup salsa
1/3 cup chopped jalapenos or red chile peppers
1 cup chopped onion
1 cup canned sliced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 pinch ground black pepper
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 cup sliced green onions
In a large glass or metal bowl, mix olive oil, vinegar, corn, olives, onion, red chile peppers, salsa, jalapenos, cheese, tomatoes, chile powder, cumin and pepper. Stir into the mixture.
Cover and refrigerate for at least 12 hours.
Heat a large skillet over medium heat. When it is heated, pull the corn kernels from the cob, leaving 3/4 inch rings. Remove seeds and place them into the pan. Cook until golden brown. Drain and keep warm. Drain the cola and put it in a plastic bag. Refrigerate the whole batch or leave it in the pot for storage.
Pour the creamed corn over the corn kernels and stir to coat. Toss the syrup with the corn and toss to coat. Pour the creamed corn over the corn kernels and stir it in. Cover and simmer 15 minutes. Stir and heat 25 minutes more, stirring constantly. Remove cover and simmer until thickened.
Bring a large pot of salted water to a boil. Add sugar and cream cheese and beat until light and fluffy. Stir in the olive oil, vinegar and creamed corn syrup. Gradually pour over the mixture, stirring until well blended. Serve hot over a plate of warmed tortillas, or on the side of summer salads.