PrintCook the Book: Spicy Corn Salad
Corn salads are one of my favorite dishes to serve in the summer, when freshly picked corn is readily available just about everywhere. Eric Gower's is particularly full-flavored and zesty, perhaps because of the habanero pepper he throws in. If habaneros scare you, substitute a jalapeño or an ancho chile, which are both much milder. Make sure that, no matter what chile is used, you remove all its seeds—they're where much of the heat is concentrated.
Spicy Corn Salad
- serves 4 -Gower says that you can add any vegetable you'd like but to make sure they're all diced to the same size—corn kernel size. You can also make this dish up to a day in advance, storing it in the refrigerator and serving it cold the next day.
Ingredients
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1/2 medium red onion, minced (about 1 cup)
1 small habanera chile, seeds and veins removed, minced
1/2 cup minced bell pepper (multicolored peppers create a nice contrast)
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
1/4 cup minced fresh chives
2 tablespoons minced fresh cilantro
Procedure
1. 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; cook for another 3 minutes. The corn should be hot but not browned. Turn off heat.
2. Add the vinegar, maple syrup, and lime zest and juice; stir. Taste for salt; transfer to a warm serving bowl. Top with the chives and cilantro.
Image courtesy William Morrow Cookbooks
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7 Comments:
Seeds on Hot Peppers are not the 'culprit.'
The seeds themselves are benign. The rib that they hold onto is filled with the joy juice - so they are guilty by association.
I like it hot, so I don't worry about the seeds too much unless they are aesthetically unpleasing. If it's heat you want to pare, cut the ribs out as well.
k2kid at 3:28PM on 08/06/07
sounds yummy--i might add black beans to it as well.
jaf at 4:48PM on 08/06/07
Thanks for the info, k2kid.
Ed Levine at 5:07PM on 08/06/07
looks nice... with some nicely seasoned black beans and maybe some fried tortilla strips you could have yourself a fiesta!
kitchenlove at 5:19PM on 08/06/07
Just made a bowl of this with a change or two due to pantry issues. No champagne vinegar around, so used cider instead, and I didn't have a lime so I used 1/2 a lemon. My hot pepper came from my garden (the only remaining hot pepper; the rest were swiped by a squirrel...I hope he suffered serious indigestion). Some tiny red number called a "cherry hot". Just one was perfect.
This was tasty! I didn't serve it hot, though, I cooked it up and let it come to room temp, then added the chives and cilantro. It was really crunchy, hot, sweet and good!
missbhavens at 6:01PM on 08/06/07
The only way to get fresh from the field corn here in Albuquerque is the Farmers Market at 7:00 am but it's worth it. Corn and maple syrup, this recipe has to be good.
elaine at 7:12PM on 08/06/07
This is perfect timing! I've been looking for new stuff to take to work with me for lunch, and a friend suggested a spicy corn salad. This one looks like IT! Thanks. :)
gypsysoul73 at 5:57AM on 08/13/07