This fresh corn-cilantro salad pairs well with any Mexican main dish.
5 cups fresh corn kernels (about 10 ears)
1 1/2 cups finely chopped onion
1 1/2 cups chopped red bell pepper
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
Olive oil-flavored cooking spray
2/3 cup chopped fresh cilantro
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon minced seeded jalapeño pepper
4 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Combine the first 5 ingredients. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn mixture, and sauté 8 minutes or until corn begins to brown.
Combine the chopped cilantro and the remaining ingredients in a jar; cover the jar tightly, and shake the cilantro mixture vigorously. Combine the corn mixture and the cilantro mixture; cover salad, and chill.
Made to recipe (omitting ginger) with excellent results. Served at room temp with CL's cumin-dusted chicken breasts rather than the recommended salsa chicken. Nice pairing. (Shocked to realize I'd cut this recipe in 1998 and just now made it!)