From the culinary mind of James London of Chubby Fish in Charleston, this sweet and refreshing corn salad has a kick from jalapeños and a splash of lime juice. London says, “This is a great salad to have in your back pocket for summertime gatherings. The ingredients are all adaptable so feel free to get creative with it.” He oftentimes adds grilled shrimp or serves this alongside a piece of grilled fish. The green harissa keeps for a couple days, so you can find other delicious ways use the remainder. In a pinch, you can sub edamame instead of field peas.
10 ears corn, kernels shaved from cob
2 English cucumbers, diced
1 cup heirloom cherry tomatoes, halved
1 cup boiled peanuts
1 cup cooked field peas
1 red onion, finely diced
½ cup shaved radish slices (use a mandoline)
1 cup picked herbs (London uses basil, mint, and cilantro)
1 cup Green Harissa (recipe follows)
Salt and pepper
High quality extra-virgin olive oil
*Makes about 1¾ cups
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 garlic clove
3 jalapeños, seeds removed but reserved
1½ cups packed cilantro leaves
½ cup packed parsley leaves
⅔ cup extra-virgin olive oil
Salt to taste
Lime juice to taste
For the Green Harissa
- In a small skillet, toast cumin and caraway seeds until fragrant. Transfer to a spice grinder and process until fine.
- In a blender, combine garlic, jalapeños, and herbs and pulse, slowly adding oil until combined. Adjust seasoning with salt and lime juice; add more jalapeño seeds as desired.
For the Corn Salad
- In a large bowl, combine corn, cucumbers, tomatoes, peanuts, peas, red onion, radishes, herbs, and harissa. Stir to combine. Add lime juice, salt, and pepper to taste, adjusting seasoning as needed. Finish with a glug of olive oil.
Recipe ByJames London of Chubby Fish in Charleston