Make Ahead
Sriracha-Lime Corn Salad
Popular on Food52
42 Reviews
Melissa Y.
June 1, 2023
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!
denise&food
July 28, 2020
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.
I only use half sriracha and this is the first time I used the Cotija cheese and it was perfect.
Tracy
November 20, 2019
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.
Colleen S.
June 18, 2019
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!
Sue W.
August 31, 2018
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!
jjr
July 24, 2017
I served this as a party snack with Tostitos scoops chips and it was very popular!
LANIE
January 17, 2017
My friends loveeee this when I make it and it's so easy! Thanks for this recipe, simple and delicious.
Yvette
August 8, 2016
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.
Catherine
August 7, 2016
What a great recipe for our Midwest summer sweet corn! A perfect recipe! Try it as an ingredient in shrimp tacos!
Ms. M.
August 5, 2016
Unbelievably delicious! Made it as directed but added @HotBreadKitchen corn tortilla that I toasted & crumbled, and diced avocado same size as corn. Terrific recipe.
tammie
August 5, 2016
MMMMM good idea. I've tried the original as is and love it, I would like to try your addition before corn season is over :(. Thanks :)
tammie
August 5, 2016
MMMMM good idea. I've tried the original as is and love it, I would like to try your addition before corn season is over :(. Thanks :)
Natalie R.
July 31, 2016
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.
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.
Ann
July 12, 2016
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.
Carol D.
July 10, 2016
Could you please list a quantity --cups? for the corn for those of us who are going to cheat?
Tmac
July 10, 2016
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.
SuperWittySmitty
July 10, 2016
Great recipe Kendra? You totally changed her recipe into an entirely different dish!
petalpusher
July 10, 2016
You had plenty left because soy okra grapefruit peanut butter pea salad doesn't sound very good. I'm always amused by readers who follow a recipe with a minimum of ingredients listed. It's nice you share dishes with co-workers and I'm all about trying new recipes, but that sounds like a green mess!
kath1
July 10, 2016
I am bewildered why so many commenters on Food 52 in general, not just here or this commenter, change the original recipe and post about it. Make your own innit and put that up, otherwise it is just disrespectful and attention seeking.
tammie
August 5, 2016
"Big hit at work, had plenty let over???" Had plenty left over implies not much was ate. Not surprised as your version has nothing to do with the delightful version. Maybe you are just joking...but if that flavor comb works for you...alright, to each their own. Cheers!
IrishJenn
July 4, 2016
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.
tammie
June 13, 2016
Just had this for dinner tonight as a side for chicken taco's. Loved this! When you can balance sweet, heat, salt, and sour in a great crispy bite you've got me! I loved it as is...the little folks in the family thought it a wee spicy... next time I will half the Srirracha for them and keep a side dash as an extra for me! :D
Laura415
June 11, 2016
Great that everyone is using Feta cheese. I was thinking the same thing. Cotija cheese is a Mexican cheese with a texture similar to Feta but a bit drier. Will also add fresh arugula from the garden and perhaps some bacon if it's a main dish for dinner.
SuperWittySmitty
June 2, 2016
Am I the only one who's never heard of this cheese? A nearby grocery sells a dozen variations of sheep cheese; glad to know feta can be used as a substitute.
Heidi R.
July 10, 2016
Cotija is great stuff! It is dryer than feta, but it keeps forever in the frig, and it's one of my go-to cheeses. It's usually with the Mexican cheeses, and you can find it in wedges or oftentimes already shredded (I like the wedges, as I like bigger bites of the cheese -- and I'm guessing they add the same additives to shredded cotija that they do to shredded parm, so ick).
Johnny K.
September 14, 2015
Is this supposed to be served cold or hot? It says 'salad' which makes me think cold, but we tried it hot and it was actually really delicious.
Joyce L.
September 7, 2015
This sounds so flavorful that I bet it could handle the addition of some lentils?! Love 'em and you've got your whole protein!
Makenzie
September 4, 2015
This was deeeelicious! I had to use feta instead of cotija but didn't change anything other than that. As an avid sriracha lover, this hit the spot. Thanks for the fantastic recipe.
Laura M.
August 27, 2015
Thanks, Kendra, this was very good. I added green onions per previous suggestion and because I really like onions. Love the flavor combination. Will use this recipe often.
denise&food
August 21, 2015
I have made this twice this week. I only used 1 Tbs of sriracha and feta and it was amazing. Great combo of flavors! Loved it.
ghainskom
August 14, 2015
Substituted the cheese with feta. Minimal effort for maximal results. The sweetness of the corn, the saltiness of the cheese, the sourness of the lime and the zing of the pepper. Lovely on my buds!
Jean N.
August 11, 2015
I am going to try it with some green onions added, and substituting cilantro for the parsley. Looks great!
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