Ah, summer! Longer days, sunny weather, and fresh produce. Besides fresh-from-the-vine tomatoes, corn on the cob ranks at the top.
Of course, delicious as eating a perfectly cooked corn on the cob is, it’s one of those foods best eaten in privacy or with close friends/family. No one looks to impress with a kernel or two stuck between their teeth.
And that’s where Spicy Corn Salad comes to the rescue! You get the mouth-pleasing crunch of fresh corn with the kick of serrano thrown in, all the while flashing those pearly whites without fear.
Spicy Corn Salad is a fast and easy side dish that can be eaten warm or cold.
SPICY CORN SALAD
- 3 T sour cream
- 3 T lime juice
- 1 T mayonnaise
- 1/4 tsp + 1/2 tsp salt, divided
- 1-2 serrano chilis (use your own judgment – 1½ was our preference)
- 6 ears of white corn (or yellow)
- 2 T + 1 tsp vegetable oil, divided
- 2 cloves garlic, pressed or minced
- 1/2 tsp chili powder
- 1 cup Feta cheese, crumbled
- 3/4 cup cilantro, chopped
- 3 scallions, white and green part, sliced
Remove and discard the ends on the serranos. Slice into thin discs, leaving the seeds and ribs intact. In a large bowl, whisk the sour cream, lime juice, mayonnaise, 1/4 tsp salt, and the sliced chilis. Remove the husk and silk from the corn cobs, then wash and dry the ears. Next (this may sound daunting, but I promise you it’s not), holding each cob at an angle, remove the kernels by running a sharp knife down the sides. It’s easiest to begin a couple of inches from the top and work downwards, away from you. Then flip the cob, and remove the bit that was at the top in the same manner. (You can help cut down on flying kernels by holding the ear in a large bowl.) You’ll get about 3/4 cup of corn from each cob – I found that amazing. In a large nonstick skillet, put 1 T of the oil, half (approximately) of the corn, and 1/4 tsp of the salt. Spread corn out evenly in the skillet. Turn heat to medium/high, cover and let cook untouched for 3 minutes – this will char the corn. Remove covered skillet from burner and let set for an additional 15 seconds to allow the corn to stop popping before removing the lid. Pour cooked corn into into the sour cream mixture. Repeat the charring process with 1 T oil, the remaining corn, and 1/4 tsp salt. Pour into bowl. In the now empty skillet, put 1 tsp oil in the center. Top the oil with the garlic and chili powder and cook for about 30 seconds to bloom the flavors. Add to the corn mixture and stir together. Let cool for 15 minutes. Add in the Feta, cilantro, and scallions. Serve at room temperature or chilled.