Summer corn and cauliflower combine with chiles to make a spicy side salad everyone will love. You can limit the chiles if you’re making it for more timid eaters, but they add quite a kick of hotness to the veggies.
Fresh corn…who doesn’t love it? If you don’t have fresh, you can use frozen organic corn, so don’t worry, you can still make this glorious side dish! Cauliflower is easier to get fresh year round, so definitely use fresh cauliflower. Roast it on a baking sheet and combine it with the corn in a large skillet, add the peppers and just stir-fry it all quickly, remove from the heat and add the cilantro and lime.
Break the cauliflower into florets, toss in olive oil, salt, pepper, and paprika. Roast until browned.
Scrape the corn from 3 or 4 ears of fresh organic corn, chop a red chile and saute. Add a chopped fresh jalapeno, too.
Stir in the roasted cauliflower, the lime juice, and cilantro. Serve warm or at room temperature with warmed corn or flour tortillas.
Here’s another great veggie salad:
Corn and Cauliflower with Chiles
Prep
Cook
Total
Yield 4-6 servings
A perfect side dish you can make all year-round.
Ingredients
- 3-4 ears fresh organic corn (or 5 cups frozen corn)
- 1 small cauliflower, broken into florets
- 1 red chili, sliced and seeds removed
- 1 small jalapeno, chopped
- 3 large cloves garlic, sliced
- 2 teaspoons paprika
- 1 tablespoon fresh lime juice and lime wedges for garnish
- 1 tablespoon olive oil and 1 tablespoon olive oil
- 1 bunch fresh cilantro, chopped, some reserved for garnish
- salt and pepper to taste
Instructions
Chop the cauliflower into florets. Arrange them on a baking sheet and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon pepper and the paprika. Roast in a 350 degree F oven for 15 minutes or until nicely browned.
Scrape the kernels from the corn cobs. Heat 1 tablespoon of olive oil in a large skillet just until shimmering. Add the corn, the red chilies, garlic, and the jalapeno. Stir fry for about 3 minutes. Remove from the heat. When the cauliflower is done, add it to the skillet with the corn and mix well. Add the lime juice and mix again. Taste for salt and pepper and adjust as needed. (You may need less salt as the lime juice provides much flavor.) Sprinkle the chopped cilantro over the mixture and combine.
Serve warm or at room temperature with lime wedges, extra cilantro and warmed tortillas.
Courses Side Dish, Salad
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