Sriracha Corn Salad | Dorothy Lane Market

Sriracha Corn Salad

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

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


  • 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


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.
Add the minced pepper and sauté briefly for 1-2 additional minutes. Add sriracha and toss to coat. Remove pan from heat.
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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