Captains Dinner Logo
to top
Corn on the cob

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!

Sun yellow: corn salad with chilli Sun yellow: corn salad with chilli

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)

4 pc fresh corn on the cob
remove the leaves and threads, place the cob with the pointed side on a board and hold on to the base of the stem, cut the kernels close to the stem with a sharp knife
1 clove of garlic, pressed
2 TS lemon mayonnaise (alternatively mayonnaise with a few squirts of lemon juice)
50 g sheep cheese, crumbled
stir
½ ts ancho chili powder
salt, pepper from the mill
1 pinch of sugar
spice up
2 - 3 TS butter
heat in a pan, fry the corn in the butter for about 3 minutes, until it is a little browned, depending on the size of the pan do it in two or more portions
1 ts dried oregano
stir in the corn, let cool down briefly, stir in the cheese-mayonnaise mix while it is still lukewarm
½ bunch of spring onions, cut into rings
½ bunch of coriander, roughly chopped
mix with the salad
1 lime
squeeze out one half and cut the other into wedges
1 small red onion, in rings
50 g sheep cheese, crumbled
season the salad with 1 TS lime juice, pepper and salt, garnish with lime wedges, coriander greens, cheese and onion rings, sprinkle with some ancho chili powder
for even more spiciness, you can add fresh jalapeño chilies or red peppers

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.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Norway lobster, raw, next to Venetian Cicchetti August 13th, 2018 | Landgänge

Cicchetti in Venice

To begin with, I honestly thought what the Venetian’s hype about those “sandwiches” would be. They name it Crostini, that is Canapées – more or less. Today I know: You have to get involved in it and enjoy Cicchetti like the tapas in Spain with a walk through several wine bars in Venice. Then you get behind it very quickly, what makes the special charm of these hearty little things.

read more
Chocolate brownies on a cake plate decorated with spring flowers April 3rd, 2020 | bread & pastries

Chocolate brownies

Three different types of chocolate ensure a stunning melt in this recipe. White chocolate, bitter and milk chocolate combine here to create an incredibly juicy chocolate dream.

read more
Wild Garlic / Baerlauch March 20th, 2018 | starter

Wild garlic aioli without egg

I bought the first bunch of wild garlic on the market. You might think it’s finally spring! In our garden, the wild garlic, however, has only dared one to two centimeters to the frosty air. No matter, now begins the delicious wild garlic time, which then merges seamlessly into the culinary at least as great asparagus time. Under the motto “It does not get any greener”, I stirred up a wild garlic aioli for you as a prelude.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.