Fresh-Pressed Olive Oil Club

Siracha and Lime Corn Salad

Siracha and Lime Corn Salad

This salad is also excellent when made with grilled corn. Simply lay the husked ears on a hot grill grate and grill, turning with tongs, until patches of brown appear. Slice the kernels off the cobs before proceeding with the recipe.


  • 3 ears fresh sweet corn, kernels sliced off the cobs
  • 4 tablespoons extra virgin olive oil, divided use
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 red bell pepper, cored, seeded, and diced small
  • 2 tablespoons sriracha or your favorite hot sauce
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup crumbled Cotija cheese
  • 1/2 fresh lime


Step 1

In a large pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the corn kernels in an even layer. Leave them alone for 2 to 3 minutes, or 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.

Step 2

Add the bell pepper and continue to cook until they’ve softened slightly but haven’t completely
lost their crunch, about 2 minutes. Add the sriracha and toss to coat. Remove the pan from the heat.

Step 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.

Serves 4 — Recipe from