Sriracha Corn Salad | Dorothy Lane Market

Sriracha Corn Salad

PREP TIME 12 mins
COOK TIME 10 mins
SERVINGS 8
Chef Carrie Walters
  • POSTED Jul 27th, 2021
  • BY Chef Carrie Walters

Slightly spicy and full of fresh flavors, this salad embraces summertime.

INGREDIENTS

  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 Tbsp butter
  • 3 cups fresh corn kernels (about 4 ears)
  • 1 red bell pepper, cored and minced
  • 1 jalapeno, seeded and minced
  • 2 Tbsp Sriracha, or more to taste
  • ¼ cup cilantro, chopped
  • 1 lime, juiced
  • 2 oz Cotija cheese, crumbled for garnish

INSTRUCTIONS

1
In a large sauté pan, heat both the olive oil and the butter together over medium-high heat. Fry the kernels until the corn is popping and browning slightly, 7 to 10 minutes.
2
Add the minced pepper and sauté briefly for 1-2 additional minutes. Add sriracha and toss to coat. Remove pan from heat.
3
Add cilantro and lime juice and toss, seasoning with salt and pepper to taste before serving. Garnish with crumbled Cotija if desired.

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Sriracha Corn Salad

Dorothy Lane Market
PREP TIME 12 mins
COOK TIME 10 mins
SERVINGS 8

INGREDIENTS

  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 Tbsp butter
  • 3 cups fresh corn kernels (about 4 ears)
  • 1 red bell pepper, cored and minced
  • 1 jalapeno, seeded and minced
  • 2 Tbsp Sriracha, or more to taste
  • ¼ cup cilantro, chopped
  • 1 lime, juiced
  • 2 oz Cotija cheese, crumbled for garnish

INSTRUCTIONS

1
In a large sauté pan, heat both the olive oil and the butter together over medium-high heat. Fry the kernels until the corn is popping and browning slightly, 7 to 10 minutes.
2
Add the minced pepper and sauté briefly for 1-2 additional minutes. Add sriracha and toss to coat. Remove pan from heat.
3
Add cilantro and lime juice and toss, seasoning with salt and pepper to taste before serving. Garnish with crumbled Cotija if desired.

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