Sriracha-Lime Corn Salad

By • July 31, 2015 36 Comments

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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
  1. 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.
  2. 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.
  3. Add parsley and Cotija and squeeze the lime half over everything; mix to combine. Season with salt and pepper to taste before serving.

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