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!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
Print
Chili Lime Sweet Corn Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Description
Sweet corn tossed with butter, fresh lime, chili powder, cilantro, and queso fresco. Amazing!
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
Shelley says
Can you provide a substitute for the butter in the recipe? I can’t eat butter or margarine. Looks so good.
Kathryn says
I use Earth Balance original. It is vegan, non MSG, 0 trans fat, gluten free, non dairy, lactose free and uses Expelier-Pressed oils. Hope this helps. It is really good ad spreads well and you can cook with it.
Leslie says
I use olive oil instead of butter. The butter solidifies and we didn’t care for the clumps of butter after it did.
DiEtta says
How many cups would 6 ears of corn make? I am going to use sweet corn in a can. Thanks for sharing your recipe. 😎
Julie says
Good question – usually you would get about 3/4 cups kernels from each ear. So about 4-5 cups is what you will need for this recipe. Hope you enjoy!
Alisa says
This is absolutely the most tastiest dish ever! Great use for sweet corn. Made for a friend who just got out the hospital and she loved it. I think I am going to add a small dice of sweet red peppers this time for a little additional color.
Julie says
That’s a great idea Alisa. How sweet of you to make it for your friend and I’m glad she enjoyed! I’ve been enjoying leftovers all week here!
Dylan says
This was so delicious. I knew it couldn’t go wrong, but I really didn’t expect it to have such a burst of great flavor. Thank you!
Julie says
Dylan, I’m so glad you loved it as much as we do! I know what you mean, there’s something about that combo of sweet, smokey, and creamy and tangy that is just SO GOOD!
Sandra says
Hi! I can’t wait to make this recipe this weekend. I love the bowl you used. Where did you get it?
Thanks,
Sandra
Julie says
Hi Sandra, hope you enjoy the salad! I believe the bowl is from Crate and Barrel, and I think I have also seen a similar one at Target.
Jane says
Just finished making some home made Queso Fresco, super easy, by the way, just milk and lemon. So this salad seems like the next logical thing on my to-do list! Yummy! I have a fridge full of CORN!!! Ten cents an ear at the store this week!
Vicki says
I bought fresh corn on the cob from a local farm yesterday but want to make this salad for a party next Saturday. Do you think the corn will still be good if left in the fridge for almost a week? Dang I didn’t think about the fact that the party wasn’t until next week.
Julie says
Vicki, sorry just getting to your question. It may be fine since you bought it so fresh!
melissa says
Made it, loved it! Daughter having a party Saturday and requested it. Couldn’t find the queso cheese the first time so I used feta. Got the queso this time, interested to see the difference. Yum
Lori says
Just wondering if I could substitute Cojita cheese?
Julie says
Lori, I think that would be great! I believe Cotija is saltier than Queso Fresco so you may want to taste before adding additional salt. Enjoy!
Lori says
Okay, thanks so much!
Jen Pierce says
Made this the other day and totally loved it! I also subbed feta since I couldn’t find queso fresco locally, and it worked just fine. Such a great summer recipe; I made it with grilled corn and it was super tasty & came together so quickly. I did a little writeup on my blog as well:
https://whatsjenmaking.com/2017/07/13/avocado-toast-with-chili-lime-corn-salad/
Thanks for sharing, definitely going to be making this again!
Julie says
I’m glad you all enjoyed Jen! Good to know that few is an okay substitution.
DS says
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!
Arlene says
Thank you for the recipe, my family loved it! The only change I made was that I grilled the corn instead.
Julie says
That’s a great idea, Arlene. Thanks!
MommabearofFour says
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!
Sallyjojo says
Delicious! I used half the corn but used all the spices. Used feta, that’s what I had.
Amanda R. says
Totally getting made again now that it’s corn season. And also used Feta, the best I could afford, really set it off. Nom.
★★★★★
Jennifer says
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!
★★★★★
Hope says
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.