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summer corn salad
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Summer Corn Salad

A citrusy spicy sweet side dish with fresh flavors made with fresh corn.
Course Appetizer, Salad, Side Dish
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Servings 3
Calories 285kcal

Ingredients

  • 2 Corn ears husk and silk removed
  • 1/2 of 1 Small red onion/sweet onion finely chopped
  • 1 Garlic clove finely grated
  • 1/2 of 1 Red bell pepper
  • 1 Tomato diced
  • 1 Serrano chili seeds removed and chopped
  • few sprigs Cilantro leaves chopped finely

Dressing :

  • 2-3 tsp Hot sauce
  • 1 Lime juiced
  • 1-2 tsp Extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Cut the corn ears into two , add 2 cups of water in the instant pot and cook till the kernels  are soft but not mushy. MANUAL MODE -HIGH -4-5 MINUTES THEN LOW 20 MINUTES OR UNTIL NATURAL PRESSURE RELEASE. OR I usually pressure cook it for 1 whistle ON STOVE TOP. Take it out of the water let it cool. With a knife chop the corn kernels neatly, as close as possible to the cob.
  • Pour all the dressing ingredients into a bottle close lid tightly and shake well till everything is well combined.
  • Put the onion at the bottom of the bowl u are going to serve the salad in and pour the dressing . Mix well. Now toss in all the rest of the ingredients except tomato. Toss everything gently. Add tomato pieces without making it mushy give one more gentle mix, Press everything yes ..very gently towards the bottom of the bowl  so that it does not get soggy when u take it out to serve. They will stay tightly packed hence release less juices.You see that's the trick.
  • Close the bowl with a tight lid and keep it refrigerated till it is ready to be served. You can play around with this recipe by adding more ingredients like honey, greens etc..or drench it in evoo etc.

Notes

Shrimp : The raw shrimp is marinated with paprika, turmeric and salt. Kept to marinate for 20 minutes then shallow fried in olive oil. In the remaining oil add some bread crumbs reduce heat when this turns light brown add paprika powder and garlic powder. Mix well switch off heat, then toss the shrimp back into the pan toss this well and serve immediately on warmed up tortillas.