Yowza – Summery Sweet Corn Salad with a Kick
If tomatoes are summer’s prom queens then peppers must be the practical jokers of the produce kingdom. Allow me to explain. Peppers, or shall we say chilies, like to be the center of attention. It takes careful skill, and occasionally some real gumption in tasting raw specimen to determine their spice factor (but more on this in a moment.) And with deft hand and careful placement the home cook can teach chiles to play nice with their veggie (and occasionally fruit) brethren and serve in a complementary, rather than a starring role.
But what makes them jokers in my mind is the way that peppers can lure you into a false sense of confidence one moment, and come through with a shocking wallop when you aren’t looking. In fact, I have found that home grown peppers in particular seem to vary WIDELY in their degree of spiciness. The same pepper plant may yield an early June crop of jalapeños that are mild and sweet and then give birth to fire breathing dragons of peppers just a few weeks later.
If fact, according to the obviously unassailable source of Wikipedia (insert snarky comment here) Jalapenos can range in spiciness from as little as 2,500 to as much as 8,000 Scoville Units. What are Scoville Units you may ask? Scoville Units represent a measurement of the amount of Capsacin present in a pepper. Capsacin is a chemical compound that stimulates nerve receptors in your body producing that oh so familiar burning feeling you might experience while eating spicy foods. To hone in on just what the Jalapeno’s wide ranging Capsacin content means for us the home cooks, allow me to paint an illustration. Mild Anaheim Chiles rank around the 2,500 Scoville measure, while heady Serranos typically chime in just above the Jalapenos at 10,000 Scoville Units. So selecting a Jalapeno to use in your favorite salsa can be a bit haphazard and the same measure in cups or weight or number of chiles can illicit quite different end products.
What, you may ask, does any of this have to do with corn salad? Reader, I assure you, this is not just another one of my tangents on food education (though every day in the Briggs-Limaye Kitchen is chock full of learning experiences.) Dustin and I have been working away to diligently test recipes for posting here and in doing so took a couple takes at making this corn salad (also its sort of addictive so it didn’t really hurt that we just couldn’t stop eating it.) The first was for a small get together/cookout in our back yard. The corn I had bought was large kernel corn, we used our favorite new microwave method for cooking the kernels and steamed them 2 at a time in the husks for 3 minutes before slicing off the stalk end and shaking the kernel out (its amazing, they come out silk free and the microwaving is just enough to barely cook the corn for the salad.) The end product was beautifully sweet from the peak season corn and had a nice balanced punch from the jalapenos.
Most recently the corn we used was a smaller kernel corn that was starchier and less sweet than the first batch, the 3 minute microwaving time proved far too long for the small kernels but when we reduced it to 2 minutes our favorite cut and shake trick didn’t work quite as well as it had previously. Additionally, though we used the same number of jalapenos the end product was FAR spicier than the first round had been.
From trial and error we learned two important lessons that will hopefully make this dish a winning success in your kitchen. First, use large ears of corn, with tight rows and fat kernels. Buy the corn with the husk on as these are typically the most fresh. Second, test the jalapenos and, especially if they are local and it has been a hot dry summer, proceed with caution. You can always increase the spice level by adding jalapenos to the final dish but its darn hard to dial down the heat if you knock the heat level through the roof. If you do, however, overdo the spiciness, don’t fret. Grab a bag of tortilla chips and call it salsa, everyone will love it.
Summery Sweet Corn Salad with Jicama
1 Medium Red Onion, Approximately 1/2 lb, Cut into Small Dice
2 Jalapenos, With Seeds, Sliced Very Thinly
3 Ounces Lime Juice
1 TSP Salt
9 Ears of Corn, Preferably with Large Plump Kernels, Husks On
1/2 Of a Jicama, Cut into 1/4″ Dice
2 TBSP Avocado Oil
1 TSP Agave
1/2-3/4 Cup Chopped Cilantro
Place onion, jalapenos, lime juice, and salt in the bottom of a large bowl and stir. Set aside until needed.
Place the corn, husks on, two ears at a time, in the microwave. Cut off the bottom of the ear (the stalk end) to expose the last row of kernels fully. Grasp the corn firmly by the silk end and shake until the ear slips free of the husk. Repeat this with the remaining ears.
Check for any remaining silks before slicing the kernels from the cobs. Add the kernels to the bowl containing the jalapenos and lime and add the jicama, avocado oil, agave, and cilantro. Toss to combine well and taste for seasoning adding additional lime, jalapeno, and salt as needed.