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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:
- Make two batches of the Sriracha-Lime Corn Salad
And stock up on the following ingredients for your weeknight cooking:
- Taco filling of your choice
- Littleneck clams
- Cherry tomatoes
- Olive oil
- Leafy greens
- Maple Syrup
- Baking soda and powder
- 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.
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.
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.
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.