Cook the book: spicy corn salad
Whip up a delectable spicy corn salad bursting with fresh flavors and zesty spices. A perfect combination of sweet, smokey, and bold tastes. Your taste buds will thank you.
Ingredients:
- 2 tablespoons (30ml) vegetable oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 60g (60g) feta or Cotija cheese, finely crumbled
- 1/2 cup finely sliced scallions, green parts only
- 1/2 cup (1/60g) fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
- 2 tablespoons (30ml) mayonnaise
- 1 tablespoon (15ml) fresh lime juice from 1 lime
- Chile powder or hot chile flakes, to taste
Instructions:
- Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season with salt to your liking, give it a quick mix, and let it cook without stirring until one side is charred, for about 2 minutes. Stir the corn, mix it well, and repeat the process until the other side is charred too, for an additional 2 minutes. Keep stirring and charring until the corn is nicely charred all over, which should take about 10 minutes in total. Transfer the corn to a large bowl.
- Mix in cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss the ingredients together. Taste the mixture and adjust the seasoning with salt and more chile powder if needed. Serve promptly.
Summary:
- Calories: 582 kcal
- Fat: 12 g
- Protein: 16 g
- Carbs: 122 g
- Potassium: 1745 mg
- Magnesium: 165 mg