Lightly sautéed corn in butter, seasoned simply with salt, is one of my favorite dishes. Simple, sweet, buttery. Sweet and Spicy Corn Salad kicks it up a notch with some heat from jalapeno, some grassy freshness from cilantro, some more sweet from onion, and refreshing acid from lime.
Notes for Sweet and Spicy Corn Salad
- Enjoy warm or chilled! I love this dish for breakfast – make it the day before so it’s ready in the fridge.
- If you have fresh corn, go for it! Simply slice the kernels off of the raw cobs to use for the sautéing step. There are also high quality frozen and canned corns out there. If using frozen, place in the fridge the night before to easily thaw.
- For less heat, you could use a poblano, or even a sweet red bell pepper if you prefer.
- Try serving with tortilla chips and some sliced avocado!
Sweet and Spicy Corn Salad
Ingredients
- 2 Tablespoons Butter
- 1/2 medium Onion, diced finely
- 1 Jalapeño, seeded and minced
- 2 15 oz cans Corn
- 1/2 a Lime for its Juice
- handful Cilantro
Instructions
- Over medium heat, melt butter and sauté onion and jalapeño until they start to brown slightly and get tender, about 6-8 minutes.
- Add in corn and cook just till the corn gets hot. As always, season with salt and pepper.
- Squeeze some lime juice over and garnish with roughly chopped cilantro.
