I love me some corn on the cob. But I hate that need-to-floss feeling I get after each bite. (Not that it’s ever stopped me from chowing down on a salted, buttery number from a street festival.) Which brings me to this mexican corn salad, your answer to summer’s sweetest vegetable served in an easy-to-gobble-down way for date night. You should still floss before bed, though.
After sauteing the corn, I sliced up a jalapeno pepper, a bunch of scallions and mixed it up with a few dabs of vegenaise, then topped it all with sriracha. The veggies and sauces are the perfect spicy balance to the sweetness of the corn. Sprinkle a little smoked paprika on it too and you’ll be zing-zang’ing all over the kitchen. But the best part? It takes less than 10 minutes to whip this bad boy up. I made it alongside some delicious shrimp tacos with avocado mango salsa — recipe coming later this week — but it would also make a great side dish at any summer barbecue.
After B took his first bite he proclaimed: “I could eat this corn all day, everyday.” Not a bad endorsement.