Description
Introducing the Spicy Sweet Corn Salad with Red Onions and Cilantro—a delightful concoction sure to brighten any summer table. This recipe marries the sweetness of fresh corn with the zing of red chili flakes and the sharpness of lime juice, yielding a refreshingly tangy dish with just the right amount of spice. Whether you’re looking for a vibrant side dish or a healthy addition to your picnic spread, this salad is designed to impress.
Ingredients
- 1 teaspoon red chili flakes
- 1 seeded thinly sliced jalapeño
- 1/4 thinly sliced medium red onion
- 2 cups fresh raw corn kernels, from about 2 ears of corn
- 1/4 cup fresh cilantro leaves with tender stems
- 1/4 cup fresh lime juice
- 1/4 teaspoon coarsely ground black pepper
- 1/2 cup white wine vinegar or apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon sugar
Step-by-step Directions
Step 1: Combine Ingredients
In a large bowl, mix together red chili flakes, jalapeño, red onion, corn kernels, cilantro leaves, lime juice, and black pepper.
Step 2: Prepare Container
Transfer the mixed ingredients into a quart-size jar, spreading them evenly.
Step 3: Create Pickling Solution
In a small pot, combine the vinegar, salt, sugar, and 3/4 cup water. Bring the mixture to a boil, ensuring that the sugar and salt are completely dissolved.
Step 4: Combine and Seal
Carefully pour the hot vinegar mixture over the corn mixture in the jar. Add more water if necessary to ensure all ingredients are fully submerged under the liquid. Seal the jar tightly.
Step 5: Cool and Refrigerate
Allow the jar to cool to room temperature. Once cooled, refrigerate the salad. It’s best served chilled and can be kept in the refrigerator for up to 1 month.
Servings & Preparation Time
This recipe yields approximately 4 servings. From start to finish, preparation and cooking time should not exceed 30 minutes, with additional cooling time.
Tips for Storage & Reheating
- This salad is designed to be served cold and does not require reheating.
- Keep the salad in its pickling liquid in a sealed jar to maintain freshness.
- Consume within one month for best quality.
Conclusion
The Spicy Sweet Corn Salad with Red Onions and Cilantro offers a perfect blend of flavors that excite the palate. Its preparation involves a simple pickling process that enhances the natural flavors and textures of the ingredients, making it a must-try for anyone looking to add a splash of color and taste to their meals. Ideal for summer gatherings, this corn salad promises to be a refreshing and palate-pleasing addition to any occasion.
Print
Spicy Sweet Corn Salad with Red Onions and Cilantro
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Introducing the Spicy Sweet Corn Salad with Red Onions and Cilantro—a delightful concoction sure to brighten any summer table. This recipe marries the sweetness of fresh corn with the zing of red chili flakes and the sharpness of lime juice, yielding a refreshingly tangy dish with just the right amount of spice. Whether you’re looking for a vibrant side dish or a healthy addition to your picnic spread, this salad is designed to impress.
Ingredients
- 1 teaspoon red chili flakes
- 1 seeded thinly sliced jalapeño
- 1/4 thinly sliced medium red onion
- 2 cups fresh raw corn kernels, from about 2 ears of corn
- 1/4 cup fresh cilantro leaves with tender stems
- 1/4 cup fresh lime juice
- 1/4 teaspoon coarsely ground black pepper
- 1/2 cup white wine vinegar or apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon sugar
Instructions
- Step 1: Combine Ingredients In a large bowl, mix together red chili flakes, jalapeño, red onion, corn kernels, cilantro leaves, lime juice, and black pepper.
- Step 2: Prepare Container Transfer the mixed ingredients into a quart-size jar, spreading them evenly.
- Step 3: Create Pickling Solution In a small pot, combine the vinegar, salt, sugar, and 3/4 cup water. Bring the mixture to a boil, ensuring that the sugar and salt are completely dissolved.
- Step 4: Combine and Seal Carefully pour the hot vinegar mixture over the corn mixture in the jar. Add more water if necessary to ensure all ingredients are fully submerged under the liquid. Seal the jar tightly.
- Step 5: Cool and Refrigerate Allow the jar to cool to room temperature. Once cooled, refrigerate the salad. It’s best served chilled and can be kept in the refrigerator for up to 1 month.