Saturday night was Southwestern night here at Casa del Wondermutt.  With all the warm weather and sunshine we’ve been having, it’s awakened that need for the fresh flavors of lime and cilantro accompanied by the bite of hot chillies.  Oh, and avocado … ripe avocado and cherry tomatoes.  Mmmmmm …

So, to accompany our chicken and black bean tostadas, I made a warm corn salad for the side.  In the summer, when corn on the cob is fresh, I’ll use kernels cut right off the ear.  Until then, it’s a good ol’ can of Green Giant.  The nice thing is that you can cook this ahead and serve it at room temperature – which means it’s equally nice at a barbecue as it is a picnic or dinner for the fam.

Southwestern Corn Salad

  • olive oil
  • 1 large can corn, drained (white corn would be great – 4 ears of fresh would be ideal!)
  • 1 red onion, diced
  • salt and pepper
  • 1 red chillies, minced
  • 2 cloves garlic, microplaned
  • healthy pinch allspice
  • 1/2 cup cilantro, chopped
  • juice of 2 limes

In a medium pot over medium-high heat, heat a good glug of olive oil, then add the onions, season with salt and pepper and cook until translucent.  Add the chillies and garlic, cook for one minute, then add the corn and allspice, stirring well to combine and cook until heated through.  Remove from the heat, then add the lime juice and cilantro and taste for seasoning.  Serve at room temperature.

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