Friday, 25 April 2008

Corn Salad

3 ears of corn, kernels sliced off
   of the cobs
1 red bell pepper, cored and
   chopped so the pieces are
   about the same size as corn
   kernels
2 tablespoons olive oil or butter
   or combination
1 1/2 to 2 tablespoons Sriracha
1/4 cup (packed) chopped
   parsley
1/4 cup crumbled hard cheese
1/2 lime, for squeezing
Salt and pepper, to taste


  • In a large sauté pan, heat the olive oil/butter over medium-high heat. 
  • Fry the corn kernels, pushing them around with a spatula or wooden spoon occasionally, until the corn is popping and browning slightly, 6 to 10 minutes. 
  • Add the peppers and cook for 2 to 3 additional minutes, keeping peppers crunchy.
  • Pour in Sriracha and toss to coat. 
  • Remove pan from heat. 
  • Add parsley and cheese and squeeze the lime half over everything; mix to combine. 
  • Season with salt and pepper to taste.