Sunday, November 27, 2016

Corn Husker Salad

4 ears of corn, shucked, silks removed
1 red bell pepper, chopped
1 tomato, chopped
1/2 red onion, diced
pinch of red pepper flakes
4 t. curry powder
3 t. chili powder
2 t. salt (or less)
1/4 c. sesame oil

Cut the kernels off the cobs; blanch if desired. Mix all vegetables in a large bowl. Add the spices and mix again. Add the oil and stir thoroughly.

Serves 4.

Adapted from Delights of the Garden, p. 40.

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