Spicy Summer Corn Salad
You know you're intrigued. Spicy? Corn? Salad? All three of these things at once? The answer is yes, and it's oh so delicious. If you're wondering why all the energy mid-week from me, it's because I'm drinking coffee... at 4 o' clock in the afternoon. Guilty. I had to find some way to make it through the mid-day slump. To be fair it's technically tea, so I suppose that's slightly more acceptable, but anyways... You probably care about the food.
As you know, my family returned from vacation where we ate way too much. I was feeling creative, my mom wanted healthy meals, and this was the result.
2) Boil a pot of water. Blanche the corn for about 4 minutes. Anywhere in the 3-5 range works though. While the corn is cooking, chop your garlic and onion.
3) Take your corn out of the water, and rinse it with cold water to keep the corn from cooking further and to remove any excess starch. Dump the water out of your pot.
4) Add 2 Tablespoons of the butter along with all of the onion and garlic. Let it cook around until the onions begin to turn transparent. While this is happening, halve your jalapeño and de-seed it. ( Do so well, especially if you live in Texas. They have been wickedly hot lately.) Chop it into little pieces.
5) Add the Jalapeño to the pot. Give it a good stir. Take the jar of peppers. Drain out all the oil/weird pepper juice. Give em' a good rough chop. Throw them in the pot and let them warm up with everything else.
6) Finally, throw in your last tablespoon and pat of butter. Stir it around. Add the chili powder and cayenne pepper. Stir well. I repeat, stir it well. Salt and pepper to taste.
Then enjoy! I served mine with this chicken which is delicious and mild. Also, if your family likes spicy, add more jalapeño. Want some more variety in there? Add black beans! Get creative with it!
As you know, my family returned from vacation where we ate way too much. I was feeling creative, my mom wanted healthy meals, and this was the result.
Isn't it very colorful and pretty? It tastes great in addition to looking pretty also, which is really the important part, but I am a self-professed presentation freak. It's a problem. If you aren't there yet, you will get there. I promise.
Okay, Here's what you need:
Spicy Summer Corn Salad
5 Ears of Corn
1/2 of a Large Red Onion
1 Jalapeño
2 Roasted Red Bell Peppers- I buy mine pre-roasted in a jar (I am The Wannabe Homemaker after all)
4 Cloves of Garlic
3 Tablespoons and a pat of butter
1/8 Teaspoon of Chili Powder
1/8 Teaspoon of Cayenne Pepper
Salt and Pepper
1) Cut the corn kernels off the ears of corn. Warning: This is messy. I'm talking there is corn everywhere messy, and don't try using a larger cutting board, it makes it worse. Here was my mess of corn in my kitchen. Also, the smaller knife worked much better.
3) Take your corn out of the water, and rinse it with cold water to keep the corn from cooking further and to remove any excess starch. Dump the water out of your pot.
4) Add 2 Tablespoons of the butter along with all of the onion and garlic. Let it cook around until the onions begin to turn transparent. While this is happening, halve your jalapeño and de-seed it. ( Do so well, especially if you live in Texas. They have been wickedly hot lately.) Chop it into little pieces.
5) Add the Jalapeño to the pot. Give it a good stir. Take the jar of peppers. Drain out all the oil/weird pepper juice. Give em' a good rough chop. Throw them in the pot and let them warm up with everything else.
6) Finally, throw in your last tablespoon and pat of butter. Stir it around. Add the chili powder and cayenne pepper. Stir well. I repeat, stir it well. Salt and pepper to taste.
Then enjoy! I served mine with this chicken which is delicious and mild. Also, if your family likes spicy, add more jalapeño. Want some more variety in there? Add black beans! Get creative with it!
P.S. Here is the salad in action!
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