Spicy Lime Corn Salad

 Corn Salad

I recently discovered a variation of this recipe Spicy Lime Corn Salad on Pinterest and I knew it was a keeper… after I put my own spin on it of course!  I had two events coming up including Tasha’s 4th of July Party (more on that here and here) and my Little Man’s birthday party (more on that soon!).  For both events, I needed a yummy dish that wasn’t too complicated to make and could easily be served buffet style.  This dish did just that!  Now that I have made it a couple of times, I have learned that you can double it easily and you can make it the night before and keep it in the fridge.  It tastes just as good the next morning.

Ingredients:

  • 4 Ears of Corn2013-06-29 14.49.05
  • 1 Green Onion, chopped fine
  • 1/2 Sweet Red Pepper, chopped fine
  • 1/4 Cup Mayo
  • 4 Tsp. Lime Juice
  • 1/2 Tsp. Ground Red Pepper (Cayenne)

Put the corn onto a cookie sheet and into the oven at 425 degrees for 30 minutes.  Trust me, it actually works!  Leave the corn in its husks and it will turn out juicy and perfect!

Next, combine all of the other ingredients to make the dressing.  This is where you can really customize it to your taste.  The amount of green onion, red pepper, or cayenne that you use is really up to you and your taste buds!  I have listed the amounts that I use as a guide.

Once the corn is cooked, take a knife and cut all of the corn off of the cob.  (This part reminded me of when I was 11 and had braces and couldn’t eat corn off the cob!  I do not miss those days.)

Corn in Oven

Now you are ready to mix the corn and the dressing.  Serve it now or cover and put into the fridge for safe keeping.  Take out and serve once all of your guests have arrived!

Spicy Lime Corn Salad
Recipe Type: Appetizer
Author: Chelsea @ Thirty-one:10
This Spicy Lime Corn Salad is a great dish for potlucks and barbeques!
Ingredients
  • 4 Ears of Corn
  • 1 Green Onion, chopped fine
  • 1/2 Sweet Red Pepper, chopped fine
  • 1/4 Cup Mayo
  • 4 Tsp. Lime Juice
  • 1/2 Tsp. Ground Red Pepper (Cayenne)
Instructions
  1. Put the corn onto a cookie sheet and into the oven at 425 degrees for 30 minutes. Trust me, it actually works! Leave the corn in its husks and it will turn out juicy and perfect!
  2. Next, combine all of the other ingredients to make the dressing. This is where you can really customize it to your taste. The amount of green onion, red pepper, or cayenne that you use is really up to you and your taste buds! I have listed the amounts that I use as a guide.
  3. Once the corn is cooked, take a knife and cut all of the corn off of the cob. (This part reminded me of when I was 11 and had braces and couldn’t eat corn off the cob! I do not miss those days.)
  4. Now you are ready to mix the corn and the dressing. Serve it now or cover and put into the fridge for safe keeping. Take out and serve once all of your guests have arrived!

 

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Chelsea Thomas

Chelsea grew up living in many different states with her family but calls herself a Texan since Texas is the place where she feels most at home.After graduating from high school in the DFW metroplex, she moved to Lubbock to attend the accounting program at Texas Tech University.Upon graduation, she moved back to DFW where she started her career.Her and her then boyfriend of 6 years finally tied the knot after he secured his job as a firefighter.Two years of marriage, lots of traveling, and two dogs later, Chelsea gave birth to their first child, a baby boy, in July of 2012.Since then, Chelsea and her husband have been learning about the wonderful, crazy world of being parents.In her free time, Chelsea loves to spend time taking the baby new places, attending festivals and events around the metroplex, playing tennis with her husband, having dinner dates with friends, and spending time with her family and friends near and afar.

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