Sriracha-Lime Corn Salad
★★★★☆
PREP TIME
5 minutes
COOK TIME
15 minutes
MAKES
4 side servings
Ingredients
3
ears of corn, kernels sliced off of the cobs
1
red bell pepper, cored and small diced, to about the same size as the corn kernels
2 tablespoons
olive oil (or 1 tablespoon olive oil plus 1 tablespoon butter)
2 tablespoons
sriracha
1/4 cup
chopped cilantro
1/4 cup
crumbled Cotija cheese
1/2
lime
Instructions
- In a large pan, heat the olive oil (or, because you love yourself, the olive oil and butter) over medium-high heat. Add the corn kernels in an even layer. Leave them alone about 2 to 3 minutes until starting to brown, then season with salt and pepper. Continue to cook, tossing occasionally, until the corn is well browned in spots and popping in the pan, 6 to 8 minutes (this will take a little longer — about 10 minutes total — if you go the all-oil route).
- Add the pepper and continue to cook until slightly softened but the peppers haven't completely lost their crunch, about 2 minutes. Pour in the sriracha and toss to coat. Remove the pan from heat.
- Add the cilantro and Cotija and squeeze the lime half over everything; stir to combine. Season with salt and pepper to taste before serving.
