What to CookCorn

A Spicy, Cheesy, and Herby Sriracha-Lime Corn Salad

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For those nights when you get home hungry, stressed, and impatient, Kendra Vaculin has quick, exciting meals to rescue you from that box of minute rice.

Today: Save money on floss by enjoying your corn off the cob.

Corn salads are a summertime staple in my life, mostly because I have corn-on-the-cob P.T.S.D., the result of many years with braces. One look at a pile of grilled or boiled ears, stacked high and ready to be gnawed and I’m 13 years old again, against a mirror and picking kernels out of my metallic smile. At the swim team barbecue! Where there are cute boys! Stressful. 

To avoid the embarrassment — and to money save on floss — slice your corn kernels off the cob, where they become a blank slate. Go simple, fancy, herby, fishy...or like I’ve been doing recently, spicy with help from Sriracha. Spicy and cheesy, with a little bit of green in there for color, it’s the most delicious way to taste summer sweet corn instead of wearing it.

Sriracha-Lime Corn Salad

Makes 4 side servings

1 1/2 to 2 tablespoons Sriracha
3 ears of corn, kernels sliced off of the cobs
1 red bell pepper, cored and minced so the pieces are about the same size as corn kernels
2 tablespoons olive oil (or, for a slightly richer iteration, 1 tablespoon olive oil plus 1 tablespoon butter)
1/4 cup (packed) chopped parsley
1/4 cup (scant) crumbled Cotija cheese
1/2 lime, for squeezing
Salt and pepper, to taste

See the full recipe (and save and print it) here.

Photo by Bobbi Lin

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Summer, Weeknight Cooking, Dinner, Faster