Spicy Sautéed Corn Salad
 
 
Makes 4 servings
Ingredients
  • 1 tablespoon olive oil
  • ½ small red onion, finely diced
  • 1 tablespoon unsalted butter
  • 3 ears corn, kernels removed from cob
  • 1 red bell pepper, finely diced
  • 2 tablespoons Sriracha sauce (see notes)
  • ¼ cup chopped fresh parsley
  • 3 tablespoons Feta cheese crumbles
  • juice of ½ lime
  • sea salt and freshly ground black pepper
Instructions
  1. Heat olive oil in a fry pan over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
  2. Add butter to pan and melt. Add corn kernels and sauté until golden, about 5 minutes.
  3. Add bell pepper and sauté until tender, about 3 minutes.
  4. Add Sriracha sauce and toss to coat. Remove from heat.
  5. Add parsley, Feta cheese and lime juice and toss to combine. Season with salt and pepper to taste. Serve warm or at room temperature.
Notes
I used LA Sriracha Racha, which was featured in a Tasting Box from Hatchery.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/spicy-sauteed-corn-salad/