Fiesta Corn Salad

[Rachel Perlow]

Fiesta Corn Salad

Serves 8 as Side.

The American Southwest/Mexican flavors of this corn salad come from the lime juice and spices. You can adjust the heat by the type and heat of the dried chili powder and the heat of the jalapeno. If you think it isn't hot enough, allow it to marinate for an hour or so and taste before adding more spice. I like using corn oil instead of olive oil in this salad because of the more neutral flavor, you can use any vegetable oil, but the corn just seems to "go" with the flavors.

To get the most out of your lime, roll it on a cutting board under pressure from the palm of your hand, then microwave it for about 15 seconds.

• 6 ears of Sweet Corn, steamed (kernels)
  
• 1 medium Red Bell Pepper, small dice, preferably Roasted
  
• 3 Scallions, sliced thin
  
• 1 Jalapeno Pepper, minced
  
• 1 Lime, juiced
  
• 1/3 c Corn Oil
  
• 1 tsp Mrs. Dash, Southwest blend (or other southwest seasoning)
  
• 1/2 tsp powdered Chili Pepper, (I used Guajillo)
  
• 1 tsp salt
  
• 1/4 tsp freshly ground pepper
  

Put lime juice, salt and all the spices into a mixing bowl, mix well and allow the spices to rehydrate while you prep the vegetables. Whisk in the oil and then stir in all the vegetables. Allow to chill and marinate in the fridge for a couple hours before serving. Can be made a day ahead.

Yields about 1 quart (depending on the size of your corn and red pepper)

Keywords: Side, Kosher, Vegan, Vegetarian, Easy, Vegetables, Lunch, Dinner, Hot and Spicy, Mexican

( RG1321 )