Sriracha-Lime Corn Salad Recipe on Food52 (2024)

Make Ahead

by: Kendra Vaculin



16 Ratings

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Makes 4 side servings

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Author Notes

Simple and flavorful, this is a perfect last-minute side for a weeknight dinner or big-batch potluck addition. The recipe below only calls for 3 ears of corn, but the proportions are easy to triple or quadruple when it’s party time. —Kendra Vaculin

  • Test Kitchen-Approved

What You'll Need

  • 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 tablespoonsolive oil (or 1 tablespoon olive oil plus 1 tablespoon butter)
  • 2 tablespoonssriracha
  • 1/4 cupchopped cilantro
  • 1/4 cupcrumbled Cotija cheese
  • 1/2 lime
  1. 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).
  2. 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.
  3. Add the cilantro and Cotija and squeeze the lime half over everything; stir to combine. Season with salt and pepper to taste before serving.


  • Salad
  • Corn Salad
  • Mexican
  • Cilantro
  • Vegetable
  • Corn
  • Lime
  • Bell Pepper
  • Lime Juice
  • Make Ahead
  • Weeknight Cooking
  • Quick and Easy

See what other Food52ers are saying.

  • Melissa Y

  • Gwendolyn

  • Sue Warner


  • Yvette

Recipe by: Kendra Vaculin

A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

Popular on Food52

42 Reviews

Melissa Y. June 1, 2023

Worth every one of the 10 minutes it takes to make! I used frozen corn given the season and it worked extremely well. Will be a regular in the vegetable rotation!

CR September 5, 2020

One of my favorite recipes!

July 28, 2020

I have made this many times. A summer staple!
I only use half sriracha and this is the first time I used the Cotija cheese and it was perfect.

Tracy November 20, 2019

This is SCRUMMY! I made it a few times this summer. The first time I made it I used the two tablespoons of siracha the recipe called for--WHOA! Too spicy for us, so I only used a few drops from then on, giving it just a little kick.

Colleen S. June 18, 2019

This is my first recipe review - this salad is great! Super easy, fresh and spicy! Easily adaptable depending on your taste. Still can't find cojito cheese, but feta works just fine. Many thanks for a new family favourite!

Bridget J. July 18, 2019

You can find @ Aldi.

Sue W. August 31, 2018

I made this last night and WOW!! Why would ANYONE not want to double recipe? This is so full of flavor, so easy and quick to make, uses fresh ingredients..... Excellent recipe!

Lucy October 20, 2017

Quick and easy, paired excellently with the spicy shrimp!

jjr July 24, 2017

I served this as a party snack with Tostitos scoops chips and it was very popular!

LANIE January 17, 2017

My friends loveeee this when I make it and it's so easy! Thanks for this recipe, simple and delicious.

Yvette August 8, 2016

I made this and it turned out great! Couldn't locate cotija so I crumbled a little Danish feta and it was perfect. Served it with alongside the Food52 Spicy Shrimp recipe - it was a hit.

Catherine August 7, 2016

What a great recipe for our Midwest summer sweet corn! A perfect recipe! Try it as an ingredient in shrimp tacos!

Ms. M. August 5, 2016

Unbelievably delicious! Made it as directed but added @HotBreadKitchen corn tortilla that I toasted & crumbled, and diced avocado same size as corn. Terrific recipe.

tammie August 5, 2016

MMMMM good idea. I've tried the original as is and love it, I would like to try your addition before corn season is over :(. Thanks :)

tammie August 5, 2016

MMMMM good idea. I've tried the original as is and love it, I would like to try your addition before corn season is over :(. Thanks :)

Natalie R. July 31, 2016

I used 1 tbsp gochujang and 1 tbsp cayenne hot sauce (just fermented cayenne peppers with a little salt) instead of the sriracha. I tasted the two mixed before I added it, and it was similar enough. Also used 1 lb (3 1/3 cups) frozen corn because the stuff at the store wasn't fresh despite it being summer. Bell pepper came out to be 1 cup chopped, and the cotija to be 1 1/2 oz if anyone finds that information useful. Based on the picture, I think I either had too large of a bell pepper or the intended amount of corn was closer to 4 cups.

Very nice! It excellently balances sweet, spicy, and tangy. The colors were appealing as well. It would go well with any light protein such as chicken, seafood, or tofu. I don't think it would go as well with red meat (too strong), tempeh (too nutty), or beans (the texture doesn't complement it well), but that's just a suggestion. I look forward to taking this cold for lunch tomorrow.

Since people are talking about cotija, it feels like extremely dry feta, but is saltier and nuttier. If you don't have feta, I would actually recommend parmesan. My local cheese monger does as well.

Ann July 12, 2016

Just made this for dinner tonight and will serve at room temp with shrimp either on the side or mixed in. Not a wow recipe but a nice change from a pasta, rice, grain side dish. I added more lime and kept the hots st 1 1/2 TBSP. This really doesn't make much, though. I'll probably double next time.

csemsack July 10, 2016

Do not use canned corn, use frozen sweet corn.

Carol D. July 10, 2016

Could you please list a quantity --cups? for the corn for those of us who are going to cheat?

Tmac July 10, 2016

Subbed peas for corn, soy sauce for sriracha, okra for the red pepper, grapefruit juice for the lime and peanut butter for the cheese. Great recipe Kendra! Big hit at work, had plenty left though.

SuperWittySmitty July 10, 2016

Great recipe Kendra? You totally changed her recipe into an entirely different dish!

petalpusher July 10, 2016

You had plenty left because soy okra grapefruit peanut butter pea salad doesn't sound very good. I'm always amused by readers who follow a recipe with a minimum of ingredients listed. It's nice you share dishes with co-workers and I'm all about trying new recipes, but that sounds like a green mess!

kath1 July 10, 2016

I am bewildered why so many commenters on Food 52 in general, not just here or this commenter, change the original recipe and post about it. Make your own innit and put that up, otherwise it is just disrespectful and attention seeking.

SuperWittySmitty July 10, 2016

I agree and am giving your remark a star. *

R July 10, 2016

I'm thinking Tmac made this comment with tongue FIRMLY planted in cheek :)!

Carmen July 10, 2016

I do hope Tmac is kidding, because that sounds disgusting.

tammie August 5, 2016

"Big hit at work, had plenty let over???" Had plenty left over implies not much was ate. Not surprised as your version has nothing to do with the delightful version. Maybe you are just joking...but if that flavor comb works for you...alright, to each their own. Cheers!

SuperWittySmitty August 6, 2016

You mean "not much was eaten."

IrishJenn July 4, 2016

I took this to a barbecue today, and it was a huge hit. I used cilantro instead of parsley, added green onions, substituted feta for the cotija (couldn't find cotija), and only used 1 tbsp of Sriracha (it was plenty spicy for most, though my husband would have liked it hotter). It was served room temperature and I did not finish with any salt a pepper at all. It was very tasty and will be in regular rotation during summer party season.

Donna K. July 4, 2016

Would it be possible to use canned corn. Sweet corn isn't in season yet ?

Sriracha-Lime Corn Salad Recipe on Food52 (2024)
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