When corn is in season, there is nothing better than eating it raw, slathered with spicy Sriracha sauce. My mother mumbles words like “pellagra,” but I don’t care. It’s a vegetable that’s delicious, and I will live on it as long as the season allows. I personally think Sriracha (unlike ketchup) also counts as a vegetable, but I won’t argue it too hard.
I decided this year that I wanted to share this wonderful taste experience, but my friends kept asking who had forgotten to steam the platter of corn-on-the-cob that was sitting in the middle of the table. They just didn’t get it, so next time I’m making it easy for them.
Spicy Summer Corn Salad
Ingrediants
- 3 cobs of fresh corn
- 1 red bell pepper
- 3 Tab fresh cilantro, chopped
- 5 Tab Sriracha sauce (or to taste)
- 1 Tab olive oil
- 1 tsp salt
- Sprinkling of fresh ground pepper (optional)
Directions
Remove the husks (outer leaves) from the corn cobs. Stand it on end, and slice the kernels off, rotating the cob after each slice to get all of them. Discard cobs and place kernels in a medium-sized bowl.
Chop the red pepper into small squares (discard the seeds inside the pepper). Add to the bowl with corn.
Add the Sriracha, olive oil, salt and pepper, and toss around. Serve. Delicious. Add more Sriracha if you need more heat. Alternatively, experiment with fresh chopped jalapeño.
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