Corn & Tomato Salad
Submitted by happyzhangbo
Fresh corn kernels sautéed with colorful bell peppers, scallions, and garlic get tossed with halved cherry tomatoes, chipotle chile, and lime juice for a smoky-spicy salad that works hot or cold.
YIELD
8 servingsPREP
12 minCOOK
14 minREADY
26 minThis salad brings the heat without apologizing for it.
Peppers and scallions sauté until they soften, then corn joins the party and cooks until any liquid evaporates. Cherry tomatoes and chopped chipotle chile (with its sauce) go in next, along with fresh lime juice and the squeezed lime halves themselves for extra punch. Cumin and cilantro round it out with earthy and bright notes.
Serve it warm as a side dish or chill it down for a potluck salad that actually has personality.
Cooking Tips
- Use frozen corn if fresh isn’t available (let liquids cook off completely)
- Adjust chipotle amount based on your heat tolerance
- Throw squeezed lime halves into the pan for maximum citrus flavor
- Make ahead and serve chilled for easier entertaining
Ingredients
Directions
Heat a large nonstick skillet over medium high heat.
Add oil, peppers, scallions and garlic.
Cook 3 to 5 minutes, stirring frequently.
Add corn to the pan and allow the liquids from frozen corn to cook out, 3 to 5 minutes.
Add tomatoes and chipotle pepper to the pan and the juice of 1 lime.
Throw the lime halves into the pan with the veggies, it will really punch up the flavor.
Season with cumin, salt and pepper.
Top with cilantro or parsley.
Serve warm or cold.
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