Spicy Corn Salad

This recipe is slightly modified from the one referenced at the end of this post.

INGREDIENTS

• 6 ears of corn, kernels sliced away (about 5 cups or so)
• 2 TBSP olive oil
• 1 TSP cumin seeds
• 1 dried red chile
• 1 small red onion (finely chopped)
• 1 red pepper (finely chopped)
• 1/2 – 1 TBSP fresh ginger (grated)
• 1/2 jalapeño, remove core and seeds (finely chopped)
• 2 TSP Kosher salt

DIRECTIONS

1. Heat olive oil with cumin seeds and red chile for about 2 minutes.
2. Add onion and cook for 1 minute more.
3. Add red pepper, ginger, jalapeño, and salt.  Cook for 2-3 minutes more.
4. Add corn and cook 3-4 minutes.
5. It’s a good idea to remove the red chile before serving.  I’m positive there’s residual hotness in there that will slowly leak out and further hottify the dish.  Also, it may freak out some people.
6. Dump it all in a bowl.  Serve hot or cold.

Source/Inspired by:  American Masala by Suvir Saran