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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Sriracha Lime Corn Salad

[heart_this] · Jul 15, 2019 · 3 Comments

Sriracha Lime Corn Salad

A quick, easy and tasty corn salad with sriracha and lime!

Summer is the season for salads and I am a huge fan of corn salads! Not all salads start off with lettuce and corn makes a great base for a salad like this one, especially when the corn is either grilled on the BBQ or lightly charred in a skillet. The grilling or charring adds a nice smokiness to the corn in addition to caramelizing it which brings out it’s natural sweetness! Along with the corn this salad contains diced red bell peppers and green onions and the dressing is a simple combination of mayonnaise, sriracha and lime juice! The mayo makes this salad nice and creamy and the spicy heat from the chili sauce goes well with the sweet corn and sour lime juice! The salad is garnished with cilantro and crumbled cotija cheese (or queso fresco, or feta)!

Sriracha Lime Corn Salad
Sriracha Lime Corn Salad
Try adding bacon!

Sriracha Lime Corn Salad
Sriracha Lime Corn Salad

Sriracha Lime Corn Salad
Sriracha Lime Corn Salad

Sriracha Lime Corn Salad

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4

A quick, easy and tasty corn salad with sriracha and lime!

ingredients
  • 2 tablespoons butter
  • 3 cups corn (about 4 ears), cut from the cob
  • 1/2 cup red bell pepper, finely diced
  • 2 green onions, thinly sliced
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon sriracha chili sauce
  • 1 tablespoon lime juice
  • 2 tablespoons mayonnaise (optional)
  • 1/4 cup cotija (or queso fresco or feta), crumbled
directions
  1. Melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
  2. Add the red bell pepper, saute for a minute and remove from heat.
  3. Mix everything and serve warm or at room temperature.
Option: Grill the corn on the cob before slicing it off for the salad instead of charring it in the skillet!
Option: Add cooked and crumbled bacon!
Nutrition Facts: Calories 220, Fat 12g (Saturated 7g, Trans 0), Cholesterol 33mg, Sodium 334mg, Carbs 22g (Fiber 2g, Sugars 7g), Protein 7g

Nutrition by: Nutritional facts powered by Edamam
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Corn and Cotija Guacamole (aka Esquites Guacamole)
Hot Cheesy Corn Dip
Fresh Pea Salad
Esquites Quinoa Salad with Avocado
Creamed Corn with Roasted Red Peppers and Bacon
Mexican Street Corn Style Grilled Zucchini
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Appetizer, Food, Gluten-free, Recipe, Salad, Side Dish, Vegetable

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Reader Interactions

Comments

  1. Deb says

    July 27, 2019 at 8:53 pm

    Just made this dish… it was yummy. Will be making this again soon. Made with the mayo.

    Reply
  2. tina says

    July 15, 2022 at 1:35 pm

    I MADE THIS WITH FROZEN CORN…..TASTE WAS VERY GOOD ….BUT CORN WAS NOT CRUNCHY…IT WAS SOGGY….IS THERE A SUGGESTION TO CHARRING FROZEN CORN….OR SHOULD I JUST NOT USE IT???

    Reply
    • kevin says

      July 18, 2022 at 9:14 am

      I would skip charring frozen corn and just accept that it’s not going to be the same. (Assuming the fresh corn is not available.)

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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