Cilantro Corn Salad

Here's a quick corn salad that tastes great warm or cold. Fresh corn, roasted chile peppers, and onions add crunch, butter adds silkiness, and plenty of clinatro provides a fresh, herby taste. This salad was a collaboration between my brother-in-law and me, and we were quite happy with the results! We also had leftover corn salad the following morning with eggs and tomatoes.

Recipe: Cilantro Corn Salad

serves 4-6 as a side dish

You'll need:

• a few ears of corn, boiled and removed from the cob (we tried the following method, and it worked: toss your husked corn into a pot of cool water. heat to a boil, and as soon as you smell the corn, turn off the heat and remove the corn)
• 4 mildly spicy peppers, roasted, skins and seeds removed, and flesh diced (we used anaheims)
• one medium sweet onion, chopped into large pieces
• a tsp of olive oil
• a tsp of butter
• a tablespoon of freshly chopped cilantro, or more as desired
• kosher salt

In a saute pan, heat up butter and olive oil, until butter has begun to foam. Add onions and saute, approx 5 minutes. You want them to become silky, but not mushy. Crunch is good! Add the corn and toss with the onions, sprinkle with a bit of salt (not too much, just to enhance the sweetness of the corn) then remove from heat, as you don't want to overcook the corn. Transfer to a bowl and stir in the cilantro.