Grilled Corn, Peanut and Serrano Pepper Salad
Servings: 4 Servings
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Ingredients
- 1/2 cup peanuts chopped
- 4 1/2 cups sweet corn
- 1 serrano chile pepper deseeded and thinly sliced
- 1 teaspoon fresh ground black pepper
- 1 teaspoon red pepper flakes
- 1 cup mint leaves torn
- 1 cup fresh citrus juice use orange, lemon, lime or a combination
- 2 tablespoons organic canola oil
- 3 ounces soft vegan cheese
Instructions
- Heat nonstick wok or skillet over medium high heat.
- Dry stir fry chopped nuts for a minute of two until well roasted. Place nuts in a large mixing bowl and set aside.
- Clean wok with a wet clean cloth and return to heat. Add the corn. If using frozen, thaw first by running under hot water and then blot dry on a clean tea towel.
- Grill corn, stirring until it begins to char, about 5-7 minutes. Once nicely charred remove from wok and place into the large mixing bowl with the nuts.
- Slice, deseed the pepper. Add to clean grill. Grill until slightly charred. Add to the mixing bowl.
- Add the citrus juice, pepper, hot chili pepper to the mixing bowl. Toss until well combined.
- Drizzle salad with the oil and toss again.
- Serve with torn mint leaves and soft vegan cheese.