Spicy Corn Salad

Name: 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 habanero chile, seeds and veins removed, minced; 1/2 cup minced bell pepper (multicolored peppers create a nice contrast); Tangerine Salt or 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

12 ingredients

9 steps

Ingredients

1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1/2 medium red onion, minced (about 1 cup)
1 small habanero chile, seeds and veins removed, minced
1/2 cup minced bell pepper (multicolored peppers create a nice contrast)
Tangerine Salt or 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

Directions

1

Melt the butter with the olive oil in a wok or large skillet over medium heat.
2

Add the red onion, habanero, and bell pepper.
3

Salt liberally and saute for 3 minutes, until everything softens.
4

Add the corn kernels and cook for another 3 minutes.
5

The corn should be hot but not browned.
6

Turn off the heat.
7

Add the vinegar, maple syrup, and lime zest and juice and stir.
8

Taste for salt and transfer to a warm serving bowl.
9

Top with the chives and cilantro.