Cook the Book: Spicy Corn Salad

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

Description

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