Fiery Habañero and Grilled Sweet Corn Salad

Boxes Boxes everywhere,setting up a new home is quite a daunting task.Heat hitting its peak in Columbus(Ohio) added to the exhaustion.We have been surviving on bread & jam and maggie instant noodles for quite some time now. Thankfully with all the belongings reaching us safe and sound and most of unpacking done, I can resume cooking and squeeze in some time for blogging.My experimental cooking still needs to wait,here is a hot and sweet salad I made couple of weeks back before the move.


The little morsel of extreme heat - Habañero

Habaneros are one of the worlds hottest peppers,just one or two is enough to impart the fieriness to any food.Peppers are high in Vitamin C and is known to reduce blood pressure,cholesterol, prevent stomach cancers and boost immunity.Use just as much needed as per the heat tolerance.For the salad if one whole habanero to too hot for your taste,use just half or quarter and make sure all the seeds(where most heat is),are carefully removed.The heat from the hot chili peppers is pleasingly balanced by the mild sweetness of the corn.Grill the corn for a wonderful smoky flavor.


Recipe : Habañero Grilled Sweet corn Salad
Serves 2


Ingredients
2 Sweet Corn,peeled and cleaned of the silk
1 cup purple cabbage,thinly sliced(or use purple onion)
1 Habañero Chili, seeded and cleaned of the white inner skin(or use Jalapeño or serranos for lesser heat)
1 tablespoon fresh mint,finely chopped
1 tablespoon lemon juice,freshly squeezed
1/8 of a teaspoon black pepper or ground cumin
1/4 teaspoon salt
1 tablespoon extra virgin olive oil

Method
Grill the corn
Place the corn on the cob directly on the grill over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side.
Remove Corn off the cob
when done cut kernels off the cob with a sharp knife.Use a sharp knife and big bowl to catch the kernels. Hold the corn cob straight up in the bowl and cut about three kernels at a time. Rotate the cob until all of the kernels are removed. Transfer in the salad bowl. mix the purple cabbage.
Dress
Prepare the dressing by whisking together oil,peppers and other spices,drizzle over the salad mixture ,toss to mix.Serve.I used the outer leaves of the purple cabbage for the serving bowl,neat isn't it?


The salad is my entry for No Croutons Required : Peppers over at Jacqueline's Blog.