Easy corn salad recipe with Sriracha and lime: Better than corn on the cob

Avoid the Stress of Eating Corn on the Cob. Make a Corn Salad Instead.

Avoid the Stress of Eating Corn on the Cob. Make a Corn Salad Instead.

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Slate's Culture Blog
Aug. 19 2015 5:52 PM

Avoid the Stress of Eating Corn on the Cob. Make a Corn Salad Instead.

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Easy, delicious Sriracha-lime corn salad.

Photo by Bobbi Lin

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. 

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To avoid the embarrassment — and to money save on floss — slice your corn kernels off the cob, where they become a blank slate. Go simplefancyherbyfishy...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

Kendra Vaculin writes the Hangry column at Food52.