Spicy Corn and Pepper Salad
Spicy Corn and Pepper Salad
Rated 3.0 stars by 2 users
Category
Easy & Quick, Vegetables
Author:
Adapted from nytimes.com
Servings
4
We love this combination of raw sweet corn and sautéed peppers! Shishito peppers are delightful when in season, but bell peppers work well here. If you want to double down on the smokiness, substitute Chipotle olive oil. If you're a lime lover, use Persian Lime oil in place of the SELECT.
Ingredients
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3½ tablespoons SELECT Medium olive oil
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2 tablespoons fresh lime juice
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¼ teaspoon ground cumin
- Kosher salt
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⅓ cup diced red onion
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1 garlic clove, minced
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3 cups fresh corn kernels (from 4 to 6 ears of corn)
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6 ounces shishito peppers, stemmed and cut crosswise into ¼-inch slices, or green bell peppers, stemmed and diced
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1 large jalapeño, seeds and ribs removed, diced
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¼ cup grated Cotija or crumbled feta cheese (optional), or to taste
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¼ cup chopped fresh cilantro leaves and tender stems, plus more to taste
Directions
In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and ¾ teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1½ tablespoons olive oil over medium heat. Add the shishito or bell peppers, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.
LOVE this salad. I didn’t have quite enough corn, and it was still great, so I think I’d make more dressing if I used the full amount of corn called for. Leftovers were delicious with some shredded rotisserie chicken and lime tortilla chips!
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