Spicy Corn Salad
Published by William Morrow
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.
Make Ahead RecipeYes
OccasionBuffet, Game Day
Dietary ConsiderationEgg-free, Halal, Healthy, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureCrunchy, Hot & Spicy, Tangy
Type of DishSalad, Vegetable
- 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
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