Even though I live in a big city (38th largest in the U.S.), it can have kind of small town feel. Now I’ve never actually lived in a small town, so maybe it’s just what I imagine a small town to be like.
For example, if I go to Starbucks, Target, Home Depot or Costco, I am almost 100 percent guaranteed to run into someone I know. Especially if I’m looking extra grungy/greasy, and double especially if my boys dressed themselves, have Greek yogurt crust around their mouths, and look like they slept in a headstand position.
Maybe I always run into people I know because I have lived here since I was four, but for whatever reason, I get that small town vibe.
One time I sat down to get a pedicure, heard the lady next to me talking, and realized it was my 5th grade teacher. And she totally remembered me!
I also get that small town vibe when I can drive 5 minutes north to the edge of the city and buy a bag of freshly picked sweet corn at a little road side stand from the friendly faced, teenage son of the farmer. Their corn has been especially good this season, and the word is getting around, so their little stand is hopping.
I say good for them, you know?
If you are able to get your hands on some especially good corn on the cob, I hope you spare a few ears to make this Chili Lime Sweet Corn Salad. The flavor combo will knock your socks off! Sweet, spicy, tangy, crunchy, creamy- YES PLEASE!
You should’ve seen how fast I devoured this bowl after I finished my photo shoot. Cory loved it too, but the boys like theirs straight off the cob with butter and salt.
When you are buying corn on the cob, try to buy it and cook it the same day. The sugars that are in the kernels will quickly turn to starch after it’s picked, and this makes the corn taste tough, chewy, or gummy.
And here’s a little tip for cutting your corn off the cob without having kernels fly all over your kitchen. If you own a tube or Bundt pan, stand the ear of corn straight up in the center of the pan, and cut the kernels off so they fall right into the pan.
I thought about taking a picture to demonstrate this for you, but it absolutely requires two hands and I’ve not yet made friends with a tripod so you’ll have to just take my word for it. It was one of those rare moments I was alone in the kitchen.
So whether you live in a small town or a big one, or just a big one that can sometimes feel small, go buy some really good corn on the cob and enjoy!
Chili Lime Sweet Corn Salad
Sweet corn tossed with butter, fresh lime, chili powder, cilantro, and queso fresco. Amazing!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Sides
- Cuisine: Mexican
Ingredients
- 6 ears of corn, husk and silk removed
- 2 tablespoons melted butter
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon chili powder
- 1 tablespoons chopped cilantro
- 1/2 cup crumbled queso fresco*
- 1/4 teaspoon salt (or to taste)
Instructions
- In a large pot, bring water to a boil. Boil the corn for 3 minutes, then remove and allow to cool slightly so that they can be handled.
- Cut kernels off the cob into a large bowl. Set aside.
- In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro.
- Pour the chili lime mixture over the corn and mix to coat.
- Add the crumbled queso freso and stir. Season with salt to taste.
- Serve at room temperature. Refrigerate leftovers.
Notes
*Queso fresco is a soft, mild, creamy Mexican cheese that can be crumbled easily. I found it at my local grocery store the cheese section, but if you cannot find it feta would be a good substitution.
Nutrition
- Serving Size: 1 Serving
- Calories: 214
- Sugar: 5.9g
- Sodium: 303mg
- Fat: 11g
- Saturated Fat: 5.9g
- Unsaturated Fat: 4g
- Trans Fat: 0.4g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 26mg
I like to char husked ears of corn on my stove top, gas or electric. They barely cook keeping them crisp and tasty. Not over cooked. Ohh the taste of charred fresh corn!
Thank you for the recipe, my family loved it! The only change I made was that I grilled the corn instead.
That’s a great idea, Arlene. Thanks!
I love this recipe but I like it the more authentic way with a little mayonnaise! I add two tablespoons of mayo mixed with 1/4 teapsoon of garlic powder and then mix that with the melted butter, trust me this will change your life!
Delicious! I used half the corn but used all the spices. Used feta, that’s what I had.
Totally getting made again now that it’s corn season. And also used Feta, the best I could afford, really set it off. Nom.
I discovered this recipe a couple of years ago but I don’t think I reviewed it at the time. It’s delicious and a great way to showcase the sweet corn of summer. I’ve already shared the recipe with friends (giving and the link here). Thank you for sharing. I’m making it again tonight for a BBQ. Can’t wait!
Can I make this a day ahead for a party I’m having tomorrow? I like my corn salads cold and trying to prep food ahead of time too.
I can’t wait to make this as fresh corn season is upon us in Texas. Have you grilled corn for the salad rather than boiling it? We loved grilled corn with a few chars on it. Thanks!