Native American Inspired Spicy Corn Salad
This Native American dish has a modern twist of smoked fish with a flavor boost, making it quite addictive! To make this recipe less spicy, you can remove the seeds and pith from the jalapeños before mincing. Enjoy with crusty bread and a green salad.
Makes
Serving size
Ingredients
2 tablespoons olive oil
1 leek or small onion, sliced
2 cloves of garlic, smashed
1 bell pepper (red, orange or yellow), diced
3 ears sweet corn
1 yellow squash, diced
1 large tomato, diced
1 jalapeño, minced
½ cup cilantro, chopped
4 ounces smoked salmon
¼ teaspoon sea salt
¼ teaspoon pepper, freshly ground
Instructions
- Heat a large skillet and add the olive oil.
- Add the leek and cook slowly over medium to low heat.
- Add the garlic and cook for 1 minute, being careful it does not burn.
- Add the bell pepper and cook until softened, between 2 to 5 minutes.
- Meanwhile, slice the kernels off the ears of corn.
- Add the squash and tomato; sauté 1-2 minutes. Remove from heat.
- Add the corn, jalapeño and cilantro. Stir well to incorporate.
- Flake the smoked salmon.
- Pour the skillet mixture into a serving bowl.
- Add the flaked salmon and season with pepper and salt (sparingly) as necessary.
- Serve slightly warm or room temperature and enjoy!
Cooking Tip
You can consider using Morey’s® wild smoked salmon classic which is low in sodium. Or use Land O’ Frost® bistro favorites black forest uncured ham or Hormel® natural choice cooked deli ham as an alternative for those who cannot have fish. Always check the label first.
Recipe contributed by FamilyCook Productions
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