Spicy Corn Salad

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Ingredients

  • 1 teaspoon unsalted butter
  • 1 teaspoon extra virgin olive oil
  • 1/2 medium red onion, minced (about 1 cup)
  • 1 small chillie, 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 Coriander





Directions

  1. 1.
    Melt the butter with the olive oil in a wok or large skillet over medium heat. Add the red onion, 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. 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.

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