This beautiful and elegant recipe, with its mix of so many different colors and flavors, will certainly make your tastebuds sing! The sweetness from the pepper, sour from the lime, heat from the Sriracha, brightness from the parsley, all come together to form an absolute culinary orchestra. And sauteing the corn in olive oil? Well that’s what gives it that little bit of sweetly caramelized late summer magic. Enjoy!
3 ears of corn
1 red bell pepper, cored and chopped finely
2 Tbsp. olive oil
2 Tbsp. Sriracha sauce
1/4 cup parsley, chopped
3 Tbsp. crumbled feta (optional)
juice of 1/2 lime
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1. Stand each of the three corn cobs vertically in the center hole of a bundt pan, and slice off the kernels.
2. In a large sauté pan, heat the olive oil and add the corn kernels. Brown 8-10 minutes, stirring occasionally with a spatula or wooden spoon, until the corn is popping and slightly browned.
3. Add the red pepper, and cook 2-3 minutes more, but don’t overcook because you want the peppers to still retain some crunch. Remove pan from heat, and add Sriracha. Mix well.
4. Add the parsley, salt, and pepper, and mix gently. Just prior to serving, squeeze the lime into the corn salad and sprinkle the feta (optional) on top, and serve immediately.
Many thanks to food52 for a prior version of this wonderful summer spectacle.