Spicy Corn & Tomato Salad

Spicy Corn & Tomato Salad

Serves: 3-4

Time: 30 minutes

Ingredients:

  • 1 lime
  • 2 cloves garlic, finely minced
  • 1 tsp. fine sea salt
  • 2 Tbsp. OTOT Champagne vinegar
  • 1 tbsp. sriracha, to taste or OTOT Sriracha mango white balsamic
  • ¼ cup / 60ml OTOT extra virgin olive oil
  • 1 small red onion
  • 1/2 jalapeno (or however much you want!)
  • 4 cobs of corn
  • 1 pint cherry tomatoes
  • Handful of fresh cilantro or basil
  • ½ cup dry roasted, garlic peanuts or salted peanuts

Directions:

  1. Zest the lime into a jar. Slice the lime in two and squeeze one half into the jar. Whisk in finely minced garlic, a generous pinch of salt, vinegar, sriracha, and olive oil. Set aside.
  2. Dice the onion and jalapeno, place in a small bowl and massage with a generous pinch of salt. Squeeze the other half of the lime over top, toss and let marinate while you prep the rest.
  3. Grill the corn your preferred method (I like it shucked, brushed with a touch of ghee, grilled until tender). You can also boil/steam it. Let cool slightly and slice it off the cobs.
  4. Wash and quarter the cherry tomatoes. Combine them with the corn, jalapeno, and onion, then pour the dressing over top and fold well to combine.
  5. Tear the cilantro or basil and fold through. Roughly chop peanuts and scatter over the top, and finish with freshly cracked black pepper. Enjoy!
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