Corn & Jalapeno Egg salad
Egg salad is a quick and delicious way to incorporate some extra protein into your life, but have you ever felt like this could be a bit better? Well, this recipe for corn & jalapeno egg salad is going to do just that. With an extra hint of spice, a nice smoky flavour from the corn, and of course that delicious protein from your egg, this mix is sure to be a crowd-pleaser.
Aside from being delicious, this meal is incredibly easy to make. You can use a grill pan or just any old frying pan you have lying around to char up your corn, and in the time it will take you to hardboil your eggs. And to cut down on food waste instead of getting you to buy and use half of a jalapeno pepper we are going to be using pickled peppers so we get a bit of an extra acidic hit, plus the rest of the jar won’t go to waste.
Ingredients
The Salad
4 Eggs, hardboiled
1 tbsp Mayo, or vegan alternative
1/2 Lemon, juiced
2 tbsp Pickled Jalapeno Peppers, diced finely
2 Cobs of Corn, chard and cut off the cob
2 tbsp Cilantro, diced finely
4 pieces of Sourdough Bread, or gluten free alternative
directions
Place eggs in a pot of boiling water and boil for 10 minutes. Remove from heat, drain hot water, and run under cold water or place in an ice bath until the eggs are cool enough to handle.
While the eggs are cooking heat a grill pan or frying pan to medium-high heat. Once heat is reached place in your 2 corn on the cobs and grill/cook on each side for about 2 minutes. You want them to develop a bit of a char so don’t worry if they get a little black in parts that’s what you’re going for. Once cooked on all sides remove and allow to cool.
While the corn is cooling, peel your hardboiled eggs, place them into a medium-sized mixing bowl, and mash them up with a fork. You want them to be broken up into little pieces.
Once the corn is cool enough to handle remove the kernels by standing the corn on the bottom side up, holding the peek of the corn, and slowly run your knife along the
Mix together the mashed egg, corn, cilantro, lemon juice, mayo and salt and pepper to taste, until everything becomes nice and creamy. Divide mixture in half and place on your bread, top with second slice of bread and enjoy your sandwich!
Notes: This recipe makes 2 servings.
Storage: This will keep in the fridge for up to 4 days in an airtight container.
