This sour and sweet corn salad is a delicious side dish for any Tex-Mex meal.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups frozen corn
- 1 ½ cups pomegranate-infused red wine vinegar
- 1 cup roasted red peppers, drained and chopped
- 2 tablespoons dried cilantro
- 1 ½ tablespoons white sugar
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon chili powder
- ¼ teaspoon ground ginger
Instructions
- Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.
- For an even better flavor, get whole cobs of sweet maize from your local farmer’s market. Cut corn from the cob and oven-roast with a bit of unsalted butter. Maize is ready to be used in this recipe once kernels are slightly browned and fragrant.
Reviews
Several things made me suspicious about this recipe. First, it only had one review. Second, I was leery of something calling itself a salad – but you have to boil it for 25 minutes in 1½ cup of vinegar and, lastly…why would I want to boil the delicate flavor of roasted red peppers in vinegar and hot spices for 25 minutes? So I proceeded with low expectations. Bottom line is – this is ok, and some might like it. Better name for this recipe would be ‘Corn with a Kick.’ Not my taste.
I’ve never had pomegranate-infused red wine vinegar, and wasn’t about to buy it for one recipe (done that type thing tooooo many times). I did have some pomegranate juice in the fridge which I added to red wine vinegar which I think was fine. IMO unless you’re a pomegranate-infused red wine vinegar lover, I think you’ll be happy just with a good-quality red wine vinegar. We had this salad (which I served chilled) with some grilled jalapeño chicken sausages, and really enjoyed it. And I agree with the recipe author, it would be a good addition to a Mexican meal. Good balance of sweet, sour and spicy.