Slightly spicy and full of fresh flavors, this salad embraces summertime.
INGREDIENTS
1Tbsp
Vera Jane's Extra-Virgin Olive Oil
1Tbsp
butter
3cups
fresh corn kernels (about 4 ears)
1
red bell pepper, cored and minced
1
jalapeno, seeded and minced
2Tbsp
Sriracha, or more to taste
¼cup
cilantro, chopped
1
lime, juiced
2oz
Cotija cheese, crumbled for garnish
INSTRUCTIONS
1
In a large sauté pan, heat both the olive oil and the butter together over medium-high heat. Fry the kernels until the corn is popping and browning slightly, 7 to 10 minutes.
2
Add the minced pepper and sauté briefly for 1-2 additional minutes. Add sriracha and toss to coat. Remove pan from heat.
3
Add cilantro and lime juice and toss, seasoning with salt and pepper to taste before serving. Garnish with crumbled Cotija if desired.
In a large sauté pan, heat both the olive oil and the butter together over medium-high heat. Fry the kernels until the corn is popping and browning slightly, 7 to 10 minutes.
2
Add the minced pepper and sauté briefly for 1-2 additional minutes. Add sriracha and toss to coat. Remove pan from heat.
3
Add cilantro and lime juice and toss, seasoning with salt and pepper to taste before serving. Garnish with crumbled Cotija if desired.
