Name: Spicy Corn Salad
Yield: 4 servings
Ingredients: 1 teaspoon unsalted butter; 1 teaspoon extra virgin olive oil; 1/2 medium red onion, minced (about 1 cup); 1 small habanero chile, seeds and veins removed, minced; 1/2 cup minced bell pepper (multicolored peppers create a nice contrast); Tangerine Salt or kosher salt; 3 ears of corn, kernels sliced from the cob with a knife; 2 tablespoons champagne vinegar; 1 teaspoon maple syrup; Zest and juice of 1 lime; 1/4 cup minced fresh chives; 2 tablespoons minced fresh cilantro

1

Melt the butter with the olive oil in a wok or large skillet over medium heat.

2

Add the red onion, habanero, and bell pepper.

3

Salt liberally and saute for 3 minutes, until everything softens.

4

Add the corn kernels and cook for another 3 minutes.

5

The corn should be hot but not browned.

6

Turn off the heat.

7

Add the vinegar, maple syrup, and lime zest and juice and stir.

8

Taste for salt and transfer to a warm serving bowl.

9

Top with the chives and cilantro.

Spicy Corn Salad

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