This Spicy Corn Salad Needs to Be Made Before Summer Ends
Loaded up with fresh summer corn and sprinkled with sliced hot peppers, this salad is sure to be a hit.
This salad recipe features hot peppers, which have a whole suite of health benefits from aiding with inflammation and improving vitamin absorption.
Charred Anaheim and Corn Salad
Prep time: 15 minutes
Cook time: 20 minutes
Ready in: 35 minutes
- 4 ears of corn, shucked
- 4 Anaheim or poblano peppers, ends trimmed, seeds removed and sliced in half lengthwise
- 1 shallot, thinly sliced
- 2 tsp honey
- ¾ tsp kosher salt
- 4 tbsp lime juice, from about 2 limes
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp cumin
- 2 green onions, white and light green parts only, thinly sliced
- ½ cup chopped cilantro, plus more for garnish
- ½ cup crumbled feta
1. Heat a large cast-iron or non-stick skillet over medium-high heat. Halve peppers lengthwise, trim stems and scrape out seeds. Rub the corn cobs with vegetable oil and cook in the skillet, working in batches if needed, turning frequently until charred in spots and cooked through, 12-15 minutes.
2. Meanwhile, in a large bowl combine the shallot, honey, lime juice and salt. Allow to sit while corn and peppers are cooking.
3. Remove the corn from the skillet and add peppers. Cook, turning frequently, until peppers have softened and are charred in spots, 5-8 minutes.
4. Remove corn kernels from cobs and slice the cooked peppers into 1/2-inch pieces. Add the corn and peppers to bowl with shallots along with spices, green onion, cilantro and feta. Stir to combine.
Tip: Try cooking corn and peppers on the grill over medium heat, turning frequently until charred, corn is cooked through and peppers have softened.