Turn This Corn Salad Into a Week of Meals

Spice up your weeknight meals with this recipe for Sriracha-Lime Corn Salad.

We food-lovers gotta stick together: When it comes to covering the cool things of the culinary world, we count ourselves in good company with FOOD52home to community of cooks and eaters exchanging recipes, ideas and more. There’s nothing we love more than trying out one of their recipes or tips —so we’re republishing select new pieces to spread the love.

Photo courtesy of Food52

Salad isn’t the first dish you think of that will hold up through the week. But Sriracha-Lime Corn Salad not only doesn’t wilt—it can bend to be the base of so many meals. It’s got spice, crunch, and a squeeze of lime to bring it all together. No droopy leaves here.

Here’s how to turn this one recipe into a week of meals:

Set yourself up for the week by making the following over the weekend:

And stock up on the following ingredients for your weeknight cooking:

  • Tortillas
  • Taco filling of your choice
  • Bacon
  • Littleneck clams
  • Cherry tomatoes
  • Olive oil
  • Leafy greens
  • Eggs
  • Maple Syrup
  • Garlic
  • Basil
  • Cornmeal
  • Baking soda and powder
  • Buttermilk
  • Butter
  • All-purpose flour
  • Red onion
  • Arborio rice
  • Pasta of choice

And now, how to put it all together:

Make a taco with your favorite filling (steak, shrimp, chicken, tofu) and the corn salad.

Make it a greener salad by adding leafy greens and adding a little more dressing. An Almond Butter Citrus Sauce would be good.

Photo courtesy of Food52

Make Corn, Bacon, and Clam Stew by sautéing chopped bacon, cherry tomatoes, and littleneck clams together with broth. Stir in corn salad at the end to warm through.

Photo courtesy of Food52

Make a batch of summer corn cakes and serve it with a poached egg and maple syrup for breakfast for dinner. Add in a few slices of bacon if you’d like.

Photo courtesy of Food52

Keep it simple and garlicky! Cook a pot of your favorite pasta and toss it with the corn salad, slow cooked tomatoes, and garlic confit.

Prepare a creamy bowl of risotto and stir in the salad, already warmed in the microwave, at the end. It will add a subtle spiciness to the risotto.

 

THIS ARTICLE ORIGINALLY APPEARED ON FOOD52 | WORDS BY

Newsletter

Categories

Tags

Bridget is the digital strategy editor for Edible Manhattan, Edible Brooklyn, Edible Long Island and Edible East End.