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.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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