Description
Zesty Mexican-inspired Spicy Sweet Corn Salad dances with bold flavors of fresh corn, tangy red onions, and fragrant cilantro. Crisp kernels mingle with spicy seasonings, creating a refreshing summer side dish perfect for backyard gatherings and barbecue companions.
Ingredients
Scale
Main Vegetables:
- 2 cups fresh raw corn kernels, from about 2 ears of corn
- ¼ thinly sliced medium red onion
- 1 seeded thinly sliced jalapeño
Herbs and Spices:
- ¼ cup fresh cilantro leaves with tender stems
- 1 teaspoon red chili flakes
- ¼ teaspoon coarsely ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon sugar
Liquids:
- ¼ cup fresh lime juice
- ½ cup white wine vinegar or apple cider vinegar
Instructions
- Finely dice the red onions and jalapeño, ensuring uniform, small pieces for balanced flavor distribution.
- Slice fresh corn kernels directly from the cob, capturing the sweet, vibrant essence of the vegetable.
- Gently fold the chopped red onions, jalapeño, and corn kernels together in a spacious mixing vessel.
- Sprinkle red chili flakes and freshly cracked black pepper over the vegetable mixture, creating a layered spice profile.
- Chop cilantro leaves with precision, releasing their aromatic oils and integrating them thoroughly into the salad.
- Squeeze fresh lime juice over the mixture, allowing the citrus to brighten and unify the ingredients.
- Transfer the seasoned vegetables into a sterilized glass jar, pressing down gently to eliminate air pockets.
- Craft a pickling liquid by combining vinegar, salt, and sugar in a saucepan, heating until the granules completely dissolve.
- Pour the simmering vinegar solution over the corn mixture, ensuring complete ingredient submersion.
- Seal the jar tightly, then let it rest at room temperature until cooling is complete.
- Refrigerate the salad, allowing flavors to meld and intensify over several hours before serving.
- Consume within one month, enjoying the zesty, tangy, and spicy corn salad chilled.
Notes
- Customize heat levels by adjusting red chili flakes and jalapeño quantity for personal spice preference.
- Ensure corn kernels are fresh and crisp for the best flavor and texture in the salad.
- Seal jar tightly to maintain proper pickling and prevent contamination during refrigeration.
- Chilling for at least 2-3 hours before serving allows flavors to meld and intensify.
- Use clean utensils when serving to extend the salad’s refrigerator shelf life.
- Discard salad if any signs of mold or off-odors develop during storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 70
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg