Recipes

Spicy Sweet Corn Salad

Photos by Greg Ceo

recipe heading-plus-icon

yields

4 servings

    Ingredients
  • 5 ears of corn, seafood boiled
  • 1 medium jalapeño pepper, seafood boiled
  • ¾ cup shiitake mushroom caps, seafood boiled
  • 2 tablespoons whiskey
  • 2 tablespoons olive oil
  • Salt, pepper, and sugar to taste
  • Few mint leaves, julienned
steps

 

This is one “separate” side dish that can be made from the corn in the boil. Just pull some corn from the finished pile of food and whip this up.

 

  1. Using a sharp, serrated knife, remove corn kernels from the cobs and reserve in a small bowl. Discard cobs.
  2. Quarter jalapeño lengthwise and seed, fine chop, and add to corn.
  3. Julienne mushroom caps. Add to corn.
  4. Season corn salad to taste with whiskey, oil, salt, pepper, and sugar. Mix well. Fold mint into salad and serve.

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW