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Author Notes: Fast and simple with a flavorful punch, this is a perfect last-minute side or potluck addition. While the recipe below only uses 3 ears of corn, the proportions are easy to triple- or quadruple-batch when it’s party time. —Kendra Vaculin
Makes 4 side servings
- 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 1/2 to 2 tablespoons Sriracha
- 1/4 cup (packed) chopped parsley
- 1/4 cup (scant) crumbled Cotija cheese
- 1/2 lime, for squeezing
- salt and pepper, to taste
- In a large sauté pan, heat the olive oil (or, because you love yourself, half olive oil and half butter) over medium-high heat. Fry the corn kernels, pushing them around with a spatula or wooden spoon occasionally, until the corn is popping and browning slightly, 6 to 8 minutes. This will take a little longer (about 10 minutes) if you go the all-oil route.
- Add the peppers and cook for 2 to 3 additional minutes, but don't go so far that the peppers completely lose their crunch. Pour in Sriracha and toss to coat. Remove pan from heat.
- Add parsley and Cotija and squeeze the lime half over everything; mix to combine. Season with salt and pepper to taste before serving.
- This recipe is a Community Pick!