Cook The Book: Spicy Corn Salad

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Serious Eats


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1 teaspoon unsalted butter

1 teaspoon extra virgin olive oil

1/2 medium red onion, minced (about 1 cup)

1 small habanera chile, seeds and veins removed, minced

1/2 cup minced bell pepper (multicolored peppers create a nice contrast)

Kosher salt

3 ears of corn, kernels sliced from the cob with a knife

2 tablespoons Champagne vinegar

1 teaspoon maple syrup

Zest and juice of 1 lime

1/4 cup minced fresh chives

2 tablespoons minced fresh cilantro

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