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Spicy Corn Salad – Easy and delicious, this corn salad is a great light lunch or side dish for bbq and grilling. The sweetness of corn works surprisingly well with roasted peanuts and spices. A new addition to your tailgating or potluck arsenal!
Photo credit: © Eatwell101.com
Ingredients list for the spicy corn salad
- 1 lb (450 g) corn (fresh or frozen+thawed)
- 2 tablespoons ghee or vegetable oil
- 2 jalapeño, diced
- 1 red bell pepper, diced
- 1/2 cup crushed roasted peanuts
- 1 cup chopped cilantro
- 1 or 2 lemons, cut into wedges
- 2 tablespoons toasted sesame seeds
The chili paste
- 1 teaspoon red chili peppers flakes
- 2 medium cloves garlic
- 1-inch (2.5 cm) piece of fresh ginger
- 1/4 teaspoon turmeric
- 1/4 teaspoon fine-grain sea salt
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Use a mortar and pestle or a food processor to puree the chili pepper, garlic, ginger, turmeric, and salt into a paste.
2. Heat butter in a skillet over medium-high. Stir in corn kernels and cook, stirring gently for about one minute. Make sure to coat well the corn with butter.
3. Add peanuts, bell pepper, jalapeño, half the cilantro, and half the chili paste. Cook for another minute or so; taste, and add the rest of the chili paste to suit your taste. Give a squeeze or two of fresh lemon juice and adjust the seasoning if necessary.
4. Serve immediately or chilled, garnished with remaining cilantro, sesame seeds, extra peanuts, and remaining lemon wedges. Enjoy!
Note: Feel free to enhance with chopped asparagus, broccoli, or another additional vegetable.
- Crate and Barrel Ito Serving Bowl, $50.00
- Lodge 10-1/4-Inch Pre-Seasoned Skillet, $25.00
- Imax Marble Mortar and Pestle, $28.00
