Corn is my favorite. The only time I met a corn dish I didn’t like was the time it was in my ice cream. I’ve tried it like, 3 times. I can’t do it.
This salad, however, is the thing dreams are made of. Plus, it’s spicy. Sriracha is one of my favorite flavors/spices. The salty and sweet Cotija cheese is a delicious addition and the corn is fried up to perfection.
Remember a year ago when I had that lip surgery? I don’t know how much I talked about it…it was embarrassing. It basically went a little something like, “I love corn on the cob. I’m going to chomp a hugeeee bite into this corn. Oh crap, I just bit into my lip so hard”…that lead to A. a bloody lip and B. an invasive surgery to remove a swollen salivary gland. It was fun…
This time of year seems to be my injury prone time of year. Maybe it’s the change in weather (doubt it). Maybe it’s the lack of sleep/too much fun all summer and my body is shutting down (probably). All I know is that last year there was the lip, then as soon as that healed I rolled my ankle while jogging and I still have random pain from that…PLUS, last night I stepped on a piece of glass and I can’t really walk very well…SOMEONE LOCK ME UP WHEN SEPTEMBER ARRIVES AND DON’T LET ME OUT UNTIL OCTOBER. Does anyone else feel my pain (not literally)??? But for real, does anyone else have like, a more injury prone type of year? Is this a thing? Or is it just me (I have a strong feeling it’s just me). I’m going to go into a padded room until October 1. If you need me you now know where to find me…
But until I hibernate, and now that I’m a year healed from the lip fiasco and can eat solid foods again, I am back on my corn game (I was never really off of it. The “incident” couldn’t keep my love for corn at bay).
This is an amazingly easy and TASTY corn salad that I could eat in one sitting by myself easily. It’s quick to make and could be adjusted with other herbs, spices and veggies to taste. You can serve it warm or cold and it honestly packs a punch from all the Sriracha. We loved it.
I discovered this recipe on food52, one of my favorite places to find recipes as well as beautiful gifts and interesting articles.
Sriracha Lime Corn Salad
3 Ears of Corn, Kernels sliced off
1 Red Bell Pepper, minced
2 Tablespoons Olive Oil (or butter)
1 1/2 Tablespoons Sriracha
1/4 Cup Chopped Parsley
1/4 Cup Crumbles Cotija Cheese
1/2 Lime, for juice
Salt and Pepper to taste
In a large sautee pan heat oil and add corn. Fry corn, stirring occasionally for about 6 to 8 minutes or until it begins to brown and pop slightly.
Add the peppers and cook for 2-3 minutes but not too long so they lose their crunch.
Pour in Sriracha and toss to coat.
Remove from pan and add cheese and squeeze with lime juice. Season with salt and pepper and serve!