Corn Salad with Chili Butter, Peppers, and Feta

JalapeƱos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. JalapeƱos have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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3 ears of corn, kernels removed (yields about 2 cups corn)
Note: To avoid making a mess, balance the corn on its end in a large bowl, then run your knife down the corn to remove the kernels.
3 tbsp salted butter
1/2-3/4 tsp chili powder (to taste)
1/8 tsp cayenne
Flake-style salt (to taste)
1/4-1/2 tsp lime juice (to taste)
3 peppers, thinly sliced Note: I use a mixture – 1 jalapeno, 1 red shishito, and 1 spicy orange Hungarian. If you’re sensitive to heat, I recommend removing the seeds and ribs.


In a cast-iron pan, melt the butter over medium-high until foaming. Note: See note about pan under “Tools”.

Add corn in an even layer, spices, and a pinch of flake-style salt, then cook for 3 minutes undisturbed until starting to char. Note: Turn the pan rather than stirring the corn if the food isn’t cooking evenly.

Add the peppers, stir, then leave undisturbed for 2 more minutes, stir, then cook for another minute or so.

Remove from the heat, stir in the lime juice, then transfer to a dish to cool.

Serve warm or just above room temperature with feta. Note: The butter will solidify when cooled for an extended period of time or refrigerated. Gently reheat in a pan or, if rushed, in the microwave.


As a side salad, this recipe is best eaten the same day. Leftovers can be refrigerated overnight in an airtight container. As mentioned above, the butter will solidify so the corn will need to be gently reheated.