Placeholder Image

Subtitles section Play video

  • - Hey, dudes, I'm Hilah and today on Hilah Cooking

  • I'm making a Sweet and Spicy Corn Salad.

  • I love the salad so much,

  • ♫ I could write a ballad about a fresh corn salad

  • but I know that your time is valuable

  • so I'll just get to the point.

  • (upbeat music)

  • So, you're gonna want to get some fresh corn cobs.

  • This is where the sweet part comes in

  • of our sweet and spicy corn salad.

  • There's no sugar in it,

  • it's just a natural sweetness of some fresh corn.

  • I'm gonna get a little bit of oil on my hands here.

  • And just lube up my cobs.

  • Just lube up your cob like this.

  • Make sure you get all the nooks and crannies.

  • Just really get to know that, get to know that corn cob.

  • There you go.

  • You're going to get to be intimate friends

  • with the corn cob.

  • And then, the spicy part is coming from a serrano pepper.

  • You can use a jalapeño if you want it to be

  • a little less spicy or you could just cut the seeds out.

  • I'm gonna go ahead and use the whole thing.

  • So, then, I'm gonna go back here,

  • we're gonna grill this in a skillet.

  • I'm gonna put it over high heat.

  • Put the corn and the serrano in

  • and then cook it for a few minutes,

  • rolling them around every once in a while

  • until the corn gets some color on it.

  • We're not looking to actually cook the corn

  • because I like it to be mostly raw,

  • but you want a little bit of a charred flavor.

  • If you have your grill already going outside,

  • this is perfect for that.

  • You can just throw this on the grill

  • next to your burgers or whatever.

  • While I'm over at the stove,

  • I'm also gonna take a couple of green onions

  • and just toast them over the open flame.

  • You can do this on a grill or in a broiler

  • if you don't have a gas stove.

  • Okay, once all of our vegetables are toasted

  • and they've all got a little bit,

  • a little lick of flame upon them.

  • I'm just gonna chop everything up.

  • So, the green onions, get rid of that.

  • If you've never tried this technique for green onions,

  • of toasting them for a second, please try it.

  • Anytime you want to use green onions,

  • try toasting a little bit first.

  • It adds so much flavor and softens them up a little bit.

  • And then the serrano, which gets so much added to it

  • just by a quick toast.

  • I'm gonna cut it in half, length-wise,

  • and then into little bits.

  • And I call this corn salad because

  • I like to eat it as a salad.

  • I like to just eat it by itself,

  • or I'll put it on top of some lettuce or something.

  • But you can also serve it as a salsa with some chips,

  • and you can also add black beans if you want.

  • I really prefer it without the black beans,

  • but some people like that, so, give it a shot.

  • And then, as far as the corn,

  • I've seen all these contraptions

  • that people put together with

  • ♫ a cup and a bowl and a colander and all this shit

  • but really, the simplest way that I think,

  • is to lay it on it's side.

  • And then, once you've got that flat surface,

  • it's a lot safer and you can just go

  • all around.

  • And if you wanted to make this with frozen corn,

  • I think you could do that.

  • Just thaw it first,

  • during the winter or something.

  • Wouldn't be quite as delicious maybe, but still pretty good.

  • Beautiful.

  • Save those cobs for Chef Baby to chew on.

  • And then, while my corn and everything was cooking,

  • I went ahead and diced up a roma tomato,

  • super beautiful, summer-y ripe tomatoes,

  • some fresh garlic and a little bit of cilantro,

  • and then we're just gonna put everything in the bowl.

  • Already smells fantastic,

  • and then just a little bit of lime juice.

  • So, not even really any oil except the

  • tiny bit of oil that we used to lube our cobs up.

  • And some salt, maybe

  • half a teaspoon or so.

  • And stir, stir, stir, stir it up

  • Stir up the corn salad

  • Stir, stir, stir it up

  • Stir up the corn salad

  • So, this is it, you're ready to serve.

  • If you want to add some cotija cheese,

  • then it becomes an elote salad,

  • and if you're not sure what an elote is,

  • I have a video for that.

  • It's a Mexican grilled corn.

  • Sometimes it's called Mexican street corn,

  • but I hate that name for it.

  • Anyway, I'll link to that video in a card up here.

  • You can click and watch that one.

  • And let's give this a little taste, mmmm.

  • (upbeat music)

  • Mmmmmm!

  • Dudes, get some.

  • Don't forget to subscribe,

  • you can click the little red button below

  • and you'll get notified when I release

  • a new video every week.

  • Thanks so much, have a great weekend

  • and I hope that you try this delicious corn salad!

  • (upbeat music)

- Hey, dudes, I'm Hilah and today on Hilah Cooking

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B1 INT corn salad stir stir stir grill serrano

How to Make Corn Salad | Hilah Cooking

  • 0 0
    林宜悉   posted on 2020/03/25
Video vocabulary