Sriracha-Lime Corn Salad

Worth every one of the 10 minutes it takes to make! I used frozen corn given the season and it worked extremely well. Will be a regular in the vegetable rotation!

Delicious! Very easy to make and a great mix of sweet and spicy.

One of my favorite recipes!

I have made this many times. A summer staple!
I only use half sriracha and this is the first time I used the Cotija cheese and it was perfect.

This is SCRUMMY! I made it a few times this summer. The first time I made it I used the two tablespoons of siracha the recipe called for--WHOA! Too spicy for us, so I only used a few drops from then on, giving it just a little kick.

This is my first recipe review - this salad is great! Super easy, fresh and spicy! Easily adaptable depending on your taste. Still can't find cojito cheese, but feta works just fine. Many thanks for a new family favourite!

I made this last night and WOW!! Why would ANYONE not want to double recipe? This is so full of flavor, so easy and quick to make, uses fresh ingredients..... Excellent recipe!

Quick and easy, paired excellently with the spicy shrimp!

I served this as a party snack with Tostitos scoops chips and it was very popular!

My friends loveeee this when I make it and it's so easy! Thanks for this recipe, simple and delicious.

I made this and it turned out great! Couldn't locate cotija so I crumbled a little Danish feta and it was perfect. Served it with alongside the Food52 Spicy Shrimp recipe - it was a hit.

What a great recipe for our Midwest summer sweet corn! A perfect recipe! Try it as an ingredient in shrimp tacos!

Unbelievably delicious! Made it as directed but added @HotBreadKitchen corn tortilla that I toasted & crumbled, and diced avocado same size as corn. Terrific recipe.

I used 1 tbsp gochujang and 1 tbsp cayenne hot sauce (just fermented cayenne peppers with a little salt) instead of the sriracha. I tasted the two mixed before I added it, and it was similar enough. Also used 1 lb (3 1/3 cups) frozen corn because the stuff at the store wasn't fresh despite it being summer. Bell pepper came out to be 1 cup chopped, and the cotija to be 1 1/2 oz if anyone finds that information useful. Based on the picture, I think I either had too large of a bell pepper or the intended amount of corn was closer to 4 cups.

Very nice! It excellently balances sweet, spicy, and tangy. The colors were appealing as well. It would go well with any light protein such as chicken, seafood, or tofu. I don't think it would go as well with red meat (too strong), tempeh (too nutty), or beans (the texture doesn't complement it well), but that's just a suggestion. I look forward to taking this cold for lunch tomorrow.

Since people are talking about cotija, it feels like extremely dry feta, but is saltier and nuttier. If you don't have feta, I would actually recommend parmesan. My local cheese monger does as well.

Just made this for dinner tonight and will serve at room temp with shrimp either on the side or mixed in. Not a wow recipe but a nice change from a pasta, rice, grain side dish. I added more lime and kept the hots st 1 1/2 TBSP. This really doesn't make much, though. I'll probably double next time.

Do not use canned corn, use frozen sweet corn.

Could you please list a quantity --cups? for the corn for those of us who are going to cheat?

Subbed peas for corn, soy sauce for sriracha, okra for the red pepper, grapefruit juice for the lime and peanut butter for the cheese. Great recipe Kendra! Big hit at work, had plenty left though.

I took this to a barbecue today, and it was a huge hit. I used cilantro instead of parsley, added green onions, substituted feta for the cotija (couldn't find cotija), and only used 1 tbsp of Sriracha (it was plenty spicy for most, though my husband would have liked it hotter). It was served room temperature and I did not finish with any salt a pepper at all. It was very tasty and will be in regular rotation during summer party season.

Would it be possible to use canned corn. Sweet corn isn't in season yet ?