Description
Easy and delicious corn salad recipe – A great light lunch or side for BBQ and grilling, featuring corn kernels sautéed with a homemade spicy chili paste, peanuts, bell pepper, jalapeño, and cilantro.
Ingredients
Scale
For the Chili Paste:
- 1 teaspoon red chili pepper flakes
- 2 medium cloves garlic
- 1-inch (2.5 cm) piece fresh ginger, peeled
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon fine-grain sea salt
For the Salad:
- 1 pound (450g) corn kernels (fresh or frozen and thawed)
- 2 tablespoons ghee or vegetable oil
- 2 jalapeños, seeded and diced
- 1 red bell pepper, diced
- 1/2 cup crushed roasted peanuts, plus extra for garnish (optional)
- 1 cup chopped fresh cilantro, divided
- 1 or 2 lemons, cut into wedges for serving
- 2 tablespoons toasted sesame seeds, for garnish (optional)
Instructions
- Make Chili Paste: In a mortar and pestle or a mini food processor, combine the red chili pepper flakes, garlic cloves, peeled fresh ginger, turmeric, and sea salt. Pound or process into a relatively smooth paste. Set aside.
- Cook Corn: Heat the ghee or vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring gently, for about one minute to coat well with the fat and heat through slightly.
- Combine Ingredients: Add the crushed roasted peanuts, diced red bell pepper, diced jalapeño, half of the chopped cilantro, and half of the prepared chili paste to the skillet with the corn.
- Cook Briefly & Adjust Spice: Cook for another minute or so, stirring, until the peppers soften slightly. Taste the mixture. Add the rest of the chili paste if you desire more heat and flavor.
- Finish: Squeeze the juice from one or two lemon wedges over the salad. Stir well and adjust seasoning with more salt or pepper if necessary.
- Serve: Serve the corn salad immediately while warm, or let it cool to room temperature. Garnish with the remaining chopped cilantro, toasted sesame seeds, and extra crushed peanuts, if desired. Serve with remaining lemon wedges on the side.
Notes
- Corn: Freshly cut corn kernels from the cob provide the best flavor, but good quality frozen (and thawed) corn works well too.
- Chili Paste: Making the paste fresh allows you to control the ingredients and heat. Adjust the amount of chili flakes used.
- Peanuts: Use roasted peanuts for better flavor. Crushing them releases more flavor into the salad.
- Spice Level: Start with half the chili paste and add more to reach your desired heat level. Remember the jalapeños also add heat.
- Serving Temperature: This salad is delicious served warm, right after cooking, or at room temperature.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.