Blackened corn salad with pickled chili peppers and herbs

Ingredients:

• 1 lb frozen corn
• 2 shallots (peeled and thinly sliced)
• 2 limes (juiced)
• 4 mild chili peppers (pickled*)
• 4 tbsp Greek yogurt
• 1 cilantro (large bunch)

Pickled Chili Peppers

• 7 tbsp white wine vinegar
• 1 tbsp sugar

Instructions:

Pickled Chili Peppers

Heat vinegar and sugar until dissolved. Add peppers and leave to pickle for at least an hour.

Corn Salad

Cook corn in boiling water and allow to cool.

Put the shallots into a small bowl, squeeze over the lime juice, add a pinch of salt and massage a few times with your hands.

Heat about 1 tablespoon of oil in your largest frying pan over a medium- high heat. Add the corn kernels and a good pinch of salt, then cook, undisturbed, until well charred underneath-this will take about 3 minutes. Toss and cook again until the corn is charred all over- another 3-4 minutes.

Once the shallots have sat for a little while, add the pickled chili peppers, 3 tablespoons of olive oil and the yogurt. Season and mix.

Put the charred corn in a large bowl with half the cilantro, pour over the shallot dressing and toss together, adding more salt if needed. Finish with the rest of the cilantro.

 

 

Servings: 4

Source: One pot, pan, planet p95