This post originally appeared on Food52.
Corn salads are a summertime staple in my life, mostly because I have corn-on-the-cob P.T.S.D., the result of many years with braces. One look at a pile of grilled or boiled ears, stacked high and ready to be gnawed and I’m 13 years old again, against a mirror and picking kernels out of my metallic smile. At the swim team barbecue! Where there are cute boys! Stressful.
To avoid the embarrassment — and to money save on floss — slice your corn kernels off the cob, where they become a blank slate. Go simple, fancy, herby, fishy...or like I’ve been doing recently, spicy with help from Sriracha. Spicy and cheesy, with a little bit of green in there for color, it’s the most delicious way to taste summer sweet corn instead of wearing it.
Makes 4 side servings
1½ to 2 tablespoons Sriracha
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)
¼ cup (packed) chopped parsley
¼ cup (scant) crumbled Cotija cheese
½ lime, for squeezing
Salt and pepper, to taste