Another go-to recipe of mine…. I believe it was Bobby Flay who always said that (and I’m paraphrasing here) “you gotta bring the sweet…. And the heat!” This side dish is perfect for the summer because it’s light and fresh – the sweet honey balances the spicy jalapeño – and goes great with barbeque! But you can also make it during the winter months because it goes so well with anything – fish, meat, poultry or other veggies!
Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
Servings: 8
Calories: 57 kcal
Author: Holly Sander
Ingredients
- 6 ears of corn, shucked
- 1 cup small-diced red onion (about ½ of a large onion)
- 5 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup fresh cilantro leaves rough chopped
- 4 Jalapeño peppers, finely diced & seeds removed
- 2-3 tablespoon honey or agave nectar (The amount of honey needed is directly related to the sweetness of the corn. Sweeter corn will require less honey. I add it to taste.)
Instructions
- In a large pot of boiling water (I add sugar to ensure sweetness), cook the corn for 5 minutes. Drain and let cool.
- When the corn is cool enough to handle, cut the kernels off the cob, cutting close enough to the cob to remove the kernels but not so close that you remove the husk with it.
- Toss the kernels in a large bowl with the red onions, jalapeño peppers, cilantro, vinegar, olive oil, salt and pepper. Taste and then start adding the honey or agave nectar as desired. The sweetness should balance out the vinegar.
- Make a few hours a head so the flavors infuse together. Chill and serve cold or leave out and serve at room temperature.
Found at https://tasteandsee.com/jalapeno-cilantro-corn-salad-recipe/
