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Spicy Corn Salad

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

This salad is remarkably refreshing and satisfying, particularly in the summer when corn is at its peak. Add any vegetable you like to the salad (zucchini, green beans, and sugar snap peas are all good), but be sure that everything is diced the same size (the size of a kernel of corn). Fresh habaneras are the chile of choice, but if you can’t find them, use jalapenos. The salad is also good served cold and can be made a day in advance.

Serves4 generously

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, game day

Recipe Courseappetizer

Dietary Considerationegg-free, halal, healthy, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentwok

Mealdinner, lunch

Taste and Texturecrunchy, hot & spicy, tangy

Type of Dishsalad, vegetable

Ingredients

  • 1 teaspoon unsalted butter
  • 1 teaspoon extra virgin olive oil
  • ½ medium red onion, minced (about 1 cup)
  • 1 small habanero chile, seeds and veins removed, minced
  • ½ cup minced bell pepper (multicolored peppers create a nice contrast)
  • Tangerine Salt or kosher salt
  • 3 ears of corn, kernels sliced from the cob with a knife
  • 2 tablespoons champagne vinegar
  • 1 teaspoon maple syrup
  • Zest and juice of 1 lime
  • ¼ cup minced fresh chives
  • 2 tablespoons minced fresh cilantro

Instructions

Melt the butter with the olive oil in a wok or large skillet over medium heat. Add the red onion, habanero, and bell pepper. Salt liberally and sauté for 3 minutes, until everything softens. Add the corn kernels and cook for another 3 minutes. The corn should be hot but not browned. Turn off the heat.

Add the vinegar, maple syrup, and lime zest and juice and stir. Taste for salt and transfer to a warm serving bowl. Top with the chives and cilantro.

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