Spicy Corn Salad
Make room for this hot Mexican in your kitchen: Spicy Corn Salad
Mexican cuisine is known for its spicy, flavorful. The salad is traditionally served with a lime vinaigrette, which adds a tart, acidic flavor to the dish. We love the contrast of the hot, roasted corn with the fresh, diced tomatoes and onions. The salad is simple to make, but it is packed with flavor. It is the perfect dish to enjoy on a warm
summer day.
TYPE
Salads
LEVEL
2
TOTAL TIME
30 MIN.
Ingredients
● 2 ears fresh sweet corns
● 1 jalapeno pepper, sliced round
● 1 chili pepper, sliced round
● 1 avocado, medium dice
● 1 tomato, medium dice
● ½ quince, small dice
● ½ cup broad beans, ready to use
● 1 L water
For the dressing;
● 1 lime juice
● 2 tbsp olive oil
● 1 tsp hot sauce
● 1 tbsp salt
● 1 tsp pepper
Step by step:
1. Combine all dressing ingredients in a large bowl. Add jalapeno, chili, canary beans
and quince and rest for 20 minutes.
2. In a later pot, place two ears of fresh corn. Pour cold water and bring it to a boil.
After boiling, cook for 7 minutes. Drain and take aside.
3. Cut corn seeds from corncob with a big knife and add to the dressing bowl.
4. Potion salad to two serving plate; place tomato and avocado on top and serve it.
Enjoy!
