Spicy Sautéed Corn Salad
- 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
- Heat olive oil in a fry pan over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
- Add butter to pan and melt. Add corn kernels and sauté until golden, about 5 minutes.
- Add bell pepper and sauté until tender, about 3 minutes.
- Add Sriracha sauce and toss to coat. Remove from heat.
- Add parsley, Feta cheese and lime juice and toss to combine. Season with salt and pepper to taste. Serve warm or at room temperature.
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/
3.5.3208