A great do-ahead dip -- serve with your favorite tortilla chips. Feel free to use frozen corn instead of fresh -- just make sure to thaw and pat dry. The recipe comes from the Pepper Lovers Club of Virginia Beach.
I made this for our Christmas party and it was big hit! I made it a day ahead for maximum flavor. I used a large can of ripe olives since DH loves them. Cooking time is marinating time. While it may not meet the definition of a "true" antipasto, it is delicious and has just the right amount of ingredients.