Corn Salad

Corn Salad – By Cathy Davis

A few tbsp Olive or grapeseed oil (high heat tolerant is better)

Ground cumin (or whole, you do you)
Whole coriander seed
1 red onion
1 anaheim pepper (or more, or whatever peppers you like)
Tequila!
1 bag of frozen corn kernels (not massive)
Chipotle powder. At will.
Mayo
Cotija cheese (yah right, i used plain feta crumbles)
1 or 2 limes, zested. You’re also squeezing the juice out.
Salt
Cilantro, if you don’t hate the leaf flavour

Heat up a pan with oil in it
Toast the cumin & coriander for a minute
Sauté the onion and peppers
Add tequila and cook off
Scrape it all into a bowl

A bit more oil
When it’s good and hot, dump in the corn & dust with chipotle powder
Wait. Waiiiiiit. You’re letting the corn toast until it starts to brown.
Give it a stir. Make sure it’s cooked through.
Into the bowl with the onion, pepper & spices.

Squeeze lime juice in
Add in a decent blob of mayo & stir.
Stir in cheese
Add salt to taste.
Stir in lime zest.

Good warm or cold!

Fun toppings:
More lime zest!
Chopped fresh cilantro
Jalapeño cheese popcorn
Some edible peppery nasturtium flowers

Enjoy!

You could also make it by grilling fresh corn cobs on charcoal