January 18, 2009

Southwestern style corn

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 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.

Ingredients :

6 ears of Sweet Corn, steamed (kernels)
1 medium Red or green Bell Pepper, chopped
1 Jalapeno Pepper, minced
1/4 cup chopped onion
1 Lime, juiced
1/3 cup Corn Oil
1 tsp southwest seasoning
1 tsp chilly flakes (optional)
1 tsp salt
1/4 tsp freshly ground pepper
Directions to cook:
  • Cook bell pepper and onion in corn oil until soft.
  • Put lime juice, salt and all the spices into a mixing bowl, mix well and allow the spices to rehydrate.
  • Allow to chill and marinate in the fridge for a couple hours before serving. Can be made a day ahead.

3 comments :

Dershana said...

This is indeed a hearty, healthy snack. I make it sans the onion and oil.

Preety said...

Swapna i tagged you for good cause

http://preetyskitchen.blogspot.com/2009/01/blog-post_18.html

Kitchen Flavours said...

Wow simply scrummy....

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