Sun yellow: corn salad with chilli
September 4th, 2021 | main dishes
How do you prepare fresh corn on the cob? Have you always asked yourself that? Then you will find one of many options here: With a Mexican touch, the corn salad with chilli made from corn cut fresh from the cob impresses with aromas of coriander, lime, chilli and creamy cheese. The sweet corn and the spiciness of the chilli complement each other perfectly. Sun yellow enjoyment!
Now is the time for fresh corn: sweet and juicy, with a crunchy bite. And no comparison to maize in a can or in a jar! When buying the cobs, make sure that the corn is really fresh. Corn loses its sweet taste very quickly after harvest, so it is better not to store the corn, but to consume it on the day of purchase. And how do you recognize crisp, fresh corn? The best thing to do is look under the leaves: the corn kernels must be plump and sun-yellow, if they are sunken, wrinkled and light yellow – hands off, because then it is only good for your chicken…
This corn salad is a wonderful accompaniment to grilled food and is easy to prepare for a BBQ or picnic. Leftovers can be easily wrapped in a wrap pancake the next day or processed into a quesadilla under the contact grill. These are corn (or wheat) flatbreads filled with bean puree, creme fraîche, various types of vegetables – or this corn salad -, lots of pickled jalapeño chilies and cheese and baked. Delicious!
Corn salad with chilli
(Side dish for 4 people)
Good to know
Ancho chilli powder is a chilli with a mild degree of spiciness. It is made from dried Poblano chilli and tastes fruity and sweet. If you can’t get this type of chilli, you can of course also use other chilli or chilli flakes and dose them carefully. However, the salad should have a certain spiciness as a counterpoint to the sweetness of the corn.
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