This salad is remarkably refreshing and satisfying, particularly in the summer when corn is at its peak. You can add any vegetable you like to the salad (zucchini, green beans, and sugar snap peas are all good), but be sure that everything is diced the same size (i.e., the size of a kernel of corn). Fresh habaneros are the chile of choice, but if you can’t find them, use jalapenos. It’s also good served cold, and can be made a day in advance. Makes 4 generous servings.
1 teaspoon extra virgin olive oil
1 teaspoon unsalted butter
½ medium red onion, minced (about 1 cup)
1 small habanero chile, seeds and veins removed, then minced
½ cup minced bell pepper (using multi-colored peppers creates 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 one lime
¼ cup minced chives
2 tablespoons minced cilantro
Heat the oil and butter in a wok or large skillet. Add red onion, habanero, and bell pepper, and liberally salt. Sauté for 3 minutes over medium heat until everything softens, add the corn, and cook for another 3 minutes. The corn should be hot but not browned. Turn off the heat.
Add the vinegar, maple syrup, lime zest and juice, and stir. Taste for salt, and transfer to a warm serving bowl. Top with the chives and cilantro. |
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