Spicy Corn Salad

It’s the 4th July and in honour of my American readers I’ve decided to give a Brit’s take on a classic American meal – dairy, egg and nut-free of course. I’ve decided on spicy bean burgers, seedy ‘slaw, baked paprika fries and this zingy, spicy corn salad. This will be follow by apple pies or cheesecake – that important decision has yet to be made! All those recipes will follow, but for now it’s the Spicy Corn Salad – an ideal accompaniment to a BBQ.

Spicy Corn Salad (dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

serves 4 as a side

  • 2 ears of corn
  • 1 red chilli, finely chopped
  • 2 spring onions, finely sliced
  • small handful of coriander, minced
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1/2 tbsp red wine vinegar
  • salt and pepper, to taste

– Shave the kernels off the ears of corn.

– Preheat the olive oil in a frying pan.

– Add the corn, chilli, spring onions and a large pinch of salt. Saute for 5 or so minutes until the corn is cooked through (you may need to taste a kernel)

– Add the other ingredients (except coriander) and thoroughly mix.

– Pour into a decorative bowl and let cool.

– Once cool check the seasoning and stir in the coriander.

6 Comments Add yours

  1. That looks delicious. Would love it if you link it to Quickasianrecipes.com 🙂

    1. lucylox says:

      Thank you – have entered your piquant potluck. Sounds like lots of fun! Is that what you meant?

  2. Somer says:

    how sweet are you!?! And as an American reader, I love this perfect for the 4th of July salad!

  3. smiles94 says:

    This looks amazing! I’ll have to try it. Thanks for sharing:)

    1. lucylox says:

      I hope you like it 🙂

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