- Course: Appetizer
- Total Time: Under 30 Minutes
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 51 Times
Can be made ahead of time.
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.
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.
Nutritional information is based on 1/8 teaspoon added Tangerine Salt per serving.
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