Salad

A creamy, tangy, slightly spicy corn salad — great alongside anything from the grill. Serve straight with chips or as a side. Ingredients 400 g frozen corn (or kernels from 4 cobs) 2 tbsp olive oil, for frying 2 tsp smoked paprika ¼ tsp cayenne (optional) ½ tsp salt ½ tsp black pepper 40 g red onion, diced (about ½ small onion) 1 jalapeño, diced (see notes) 1 garlic clove, grated ½ pot fresh cilantro, chopped (about 0.8 dl) 4 tbsp mayo 4 tbsp Greek yogurt 30 g crumbled feta (½ dl) — optional juice of 1 lime Instructions Prep: Dice the red onion, jalapeño, and cilantro. Grate the garlic. Sear the corn: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the corn (drain first if using frozen). Season: Sprinkle over the smoked paprika, cayenne (if using), salt, and pepper. Cook: Stir and let cook for about 10 minutes, until the corn takes on a bit of color and starts to caramelize. Cool: Transfer to a bowl and let cool for about 10 minutes — this keeps the yogurt and mayo from splitting. Combine: Add the red onion, jalapeño, garlic, cilantro, mayo, Greek yogurt, feta, and lime juice. Toss well. Serve: With tortilla chips, alongside grilled things, or straight from the bowl. Notes Frozen corn works great — 400 g frozen is what we usually use. No need to thaw first; just add it straight into the hot pan. ...

Classic coleslaw with white cabbage, carrots, and red onion in a tangy dressing. Ingredients Vegetables white cabbage, finely shredded or sliced 1 carrot, peeled and finely grated red onion, thinly sliced Dressing mayonnaise (adjust amount for desired creaminess) Dijon mustard, to taste salt and black pepper to taste Instructions Start by shredding or finely slicing the white cabbage. Peel and finely grate the carrot. Thinly slice the red onion. Combine everything in a large bowl. In another bowl, mix together the dressing ingredients and blend well. For a richer coleslaw, just use mayonnaise! Stir the dressing and vegetables together and mix well. Taste and adjust the amount of mustard, salt and pepper until it tastes good to you. Let stand in a cool place for about an hour before serving. Stir again just before serving. Notes Richer version: For a creamier, richer coleslaw, use only mayonnaise without other dressing ingredients. ...