Side dishes are the orphaned children of the kitchen. The
supporting cast that never gets acknowledged. The main is the star, and usually
gets all of our focus. By the time we get around to thinking about what to
serve alongside the lead act, it’s too late, or we’re too tired to do more than
put a bag of frozen veggies in the microwave, or heat up a packet of
chicken-flavored rice. Side dishes totally get the shaft, and so lately I’ve
been trying to do them a little more justice. This Spicy Corn Salad is a
variation of a recipe I found on Macaroni and Cheesecake (blech! Sorry, but
that’s an unappetizing name for a food blog. Just sayin’.). I added red onion and a chili pepper, and it really added to the flavors. We liked it so much
that we even saved the leftovers and ate them again! I know that’s what
leftovers are for, but we don’t always go back for them. It’s great when it’s
warm, and I also enjoyed it cold the next day. Spicy, fresh and full of great
corn flavor, it definitely takes center stage.
4 ears of corn
1 ½ Tbsp olive oil
Salt & Pepper
2 Tbsp cilantro, chopped
1/4 cup red onion, diced
1/2 Tbsp mayo
1 Tbsp sour cream
Juice of 1/2 lime
3 Tbsp shredded Parmesan
¼ Tsp ground cayenne pepper
1 Chili pepper, minced
First, cut your corn off the cob carefully. Don’t get any
cob in there. Don’t get any finger in there either. Also try to get as much
silk off the corn as possible, because it won’t be pleasant to eat later. Put
the corn in a small bowl and add olive oil, salt & pepper and stir. Spread
the corn out on a baking sheet and roast for about 15 minutes at 400 degrees.
It’ll be nice and golden and corny.
When it’s done, add the corn to a medium bowl and then just
throw all the other ingredients in there and stir! I used a habanero because
that’s what I had laying around. I also felt the pain of habanero oil on my
fingers for like, a day and a half. So be careful when you cut your chili. I
also didn’t have sour cream. I think that would have added a little extra bit
of goodness.
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