I had three leftover corn cobs from the recent 8 for a $1 corn sale from Safeway. My last recipe I published was Italian Chili Crisp. In case you didn’t know chili crisp is this amazing condiment that adds textures and delicious flavors, crunch and some heat to food. Anything plain can turn FORKING amazing with the addition of a chili crisp. This corn salad came out BOMB!….. Just so you know I didn’t measure the chili crisp and sherry vinegar exactly, I guesstimated and just threw it together but it truly did come out amazing. Since I used three ears of corn I will say that this makes around three or more servings because most people will eat one ear of corn most of the time…..but I got 6 servings because I like smaller portions so I’m going to call it 4 servings.

Approximate Ingredients for around 4 servings

3 Tablespoons canola oil to grill the vegetables (approximate)

3 ears of corn – peeled (boiled or grilled or parboiled and grilled) , cut off cob

6 baby bell peppers – core and stem removed, grilled then rough cut

1/2 large red onion – peeled, grilled then rough cut

sea salt – to taste for the grilled vegetables

fresh ground black pepper- to taste for the grilled vegetables

3 small dried figs – rough small cut

3 tablespoons (I might have used more) Italian chili crisp

3 tablespoons (I might have used more) sherry vinegar

1/2 cup fresh basil – torn or cut

Directions

In a large mixing bowl combine the corn kernels, baby bells, onion, figs, Italian chili crisp, sherry vinegar, and basil.

Enjoy!