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sauteeing Fusion, Latin American
Spicy Corn Salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Serves 4 generously

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

Directions

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.


© 2007 Eric Gower
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added Tangerine Salt per serving.

124kcal (6%)
19mg (2%)
36mg (60%)
46mcg RAE (2%)
313mg
36mg
3g
7g
3g
20g
8mg (3%)
306mg (13%)
2g (11%)
5g (8%)
1mg (4%)
 

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