Spicy Corn Salad Recipes

SPICY CORN AND SHISHITO SALAD

Spicy Corn and Shishito Salad image

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

Provided by Lidey Heuck

Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 1/2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Kosher salt
1/3 cup diced red onion
1 garlic clove, minced
3 cups fresh corn kernels (from 4 to 6 ears of corn)
6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced
1 large jalapeño, seeds and ribs removed, diced
1/4 cup grated Cotija or crumbled feta cheese (optional), or to taste
1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

Steps:

In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

SPICY FRESH CORN SALAD

Spicy Fresh Corn Salad image

I was gifted some Cajun-flavored mayonnaise and wasn't sure what to do with it until I spotted fresh corn at the grocery store. I thought the sweetness of the corn would contrast nicely with the spicy mayonnaise, and I was right! Serve with grilled or fried shrimp, or with any summery chicken dish.

Provided by LauraF

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 9

Ingredients

4 ears fresh corn
1 green bell pepper, chopped
1 shallot, chopped
1 tablespoon grapeseed oil
1 pinch salt and ground black pepper to taste
4 tablespoons Cajun mayonnaise
1 lime, juiced
2 tablespoons chopped cilantro
1 small avocado, diced

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 56.1 g, Cholesterol 10 mg, Fat 39.6 g, Fiber 12.8 g, Protein 8.9 g, SaturatedFat 5.8 g, Sodium 477.2 mg, Sugar 11.2 g

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