Get ready to spice up your side dish game with this incredible Spicy Corn Salad! This recipe features sweet corn kernels quickly sautéed with crunchy peanuts, crisp red bell pepper, zesty jalapeño, and fresh cilantro, all tossed with a vibrant homemade chili-ginger-garlic paste. I absolutely love this Spicy Corn Salad because it’s bursting with flavor, has fantastic textures, and comes together super fast. It’s the perfect light lunch or a standout side dish for barbecues and grilling, especially wonderful now during these beautiful spring days here on April 25th!
Why You’ll Love This Spicy Corn Salad
- Flavor Explosion: A delicious combination of sweet corn, savory peanuts, spicy chili paste, tangy lime, and fresh herbs.
- Quick and Easy: Comes together in about 20 minutes with simple stovetop cooking.
- Unique Twist: The homemade chili-ginger-garlic paste adds an amazing depth of flavor.
- Versatile: Delicious served warm or chilled, as a side dish or light lunch.
- Customizable Heat: Easily adjust the spice level by modifying the chili paste ingredients.
Ingredients for Spicy Corn Salad
Here’s what you’ll need to make this vibrant and flavorful salad. The full list with measurements is in the recipe card below.
Salad Base
- Corn (fresh or frozen+thawed) (Vegetable)
- Ghee or vegetable oil (Fat)
- Jalapeño, diced (Vegetable)
- Red bell pepper, diced (Vegetable)
- Crushed roasted peanuts (Nuts)
- Chopped cilantro (divided) (Herb)
- Lemons, cut into wedges (for serving) (Fruit)
- Toasted sesame seeds (for garnish) (Seed)
Chili Paste
- Red chili peppers flakes (Spice)
- Medium cloves garlic (Aromatic)
- Fresh ginger piece (Aromatic)
- Turmeric (Spice)
- Fine-grain sea salt (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the spicy kick and nutty crunch of this Spicy Corn Salad, but here are some fun variations:
- Different Nuts/Seeds: Use cashews, sunflower seeds, or toasted pepitas instead of peanuts.
- Add Black Beans: Stir in a can of rinsed and drained black beans for extra protein and fiber.
- Add Avocado: Fold in some diced avocado just before serving for creaminess.
- Make it Milder: Omit the jalapeño and use fewer red chili pepper flakes in the paste.
- Add Cheese: Crumble in some Cotija cheese or feta cheese for a salty, tangy element.
- Different Herbs: Use mint or parsley instead of cilantro.
How to Make Spicy Corn Salad
Let me show you how easy it is to whip up this flavorful Spicy Corn Salad:
Make the Chili Paste
- First, I make the flavorful chili paste. Using a mortar and pestle (for authentic texture) or a small food processor, I combine the red chili pepper flakes, garlic cloves, peeled fresh ginger, turmeric, and fine-grain sea salt.
- I pound or process these ingredients until they form a relatively smooth paste.
Cook Corn and Veggies
- I heat the ghee (or vegetable oil/butter) in a large skillet over medium-high heat.
- I stir in the corn kernels and cook, stirring gently for about one minute, making sure to coat the corn well with the butter/ghee/oil.
- Next, I add the crushed roasted peanuts, diced red bell pepper, diced jalapeño, half of the chopped cilantro, and half of the prepared chili paste to the skillet.
- I cook this mixture for another minute or so, stirring, just to warm everything through and slightly soften the peppers.
- I taste the mixture and add the rest of the chili paste if I want more heat and flavor, adjusting to my preference.
- I give the mixture a good squeeze or two of fresh lemon juice directly into the pan (from the wedges) and adjust the seasoning with more salt or pepper if necessary.
Combine and Serve
- Combine any reserved cilantro and peanuts
- Serve
Tips and Tricks for the BEST Corn Salad
Here are my secrets for making this Spicy Corn Salad truly exceptional:
- Use Fresh or Frozen Corn: Both work well! If using fresh, cut the kernels off the cob. If using frozen, thaw it first.
- Homemade Chili Paste: Making the simple chili-ginger-garlic paste fresh provides incredible flavor compared to just using dried spices alone.
- Adjust Heat: Start with half the chili paste and add more to taste. You control the spice level!
- Don’t Overcook: You want the corn heated through and the peppers slightly softened but still retaining some crunch.
- Fresh Lime Juice: The final squeeze of lime brightens all the flavors beautifully.
How to Serve
This Spicy Corn Salad is fantastic served warm or chilled! Enjoy it as:
- A Side Dish: Perfect alongside grilled chicken, steak, fish, burgers, or barbecue ribs. A great addition to potlucks!
- A Light Lunch: Enjoy a larger portion on its own or scooped into lettuce cups.
- A Taco Topping: A flavorful and crunchy topping for tacos.
- A Salsa: Serve with tortilla chips for dipping.
Garnish generously with the remaining chopped cilantro, toasted sesame seeds, extra crushed peanuts, and serve with extra lemon wedges.
Make Ahead and Storage
- Make Ahead: You can make the chili paste ahead of time and store it in an airtight container in the refrigerator for up to a week. You can also chop the vegetables in advance.
- Storage: Store leftover Spicy Corn Salad in an airtight container in the refrigerator for up to 3 days.
- Reheating: While delicious chilled or at room temperature, you can gently reheat it in a skillet or microwave if desired, though the peppers may soften further.
FAQs about Spicy Corn Salad
- Can I use canned corn?
- Yes, ensure it’s well-drained before adding it to the skillet. Fresh or frozen corn generally has a better texture.
- Is this salad very spicy?
- The heat comes from the chili pepper flakes and the diced jalapeño. Adjust the amounts (and remove seeds/membranes from the jalapeño) to control the spice level of your Spicy Corn Salad.
- What can I use instead of a mortar and pestle?
- A small food processor or even finely mincing and mashing the chili paste ingredients together with the side of a knife can work.
Enjoy this vibrant, flavorful, and easy-to-make Spicy Corn Salad Recipe! It’s a perfect side dish with a kick.
Print
Spicy Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2-4 1x
- Category: Salad, Side Dish, Spicy
- Cuisine: American, Fusion
Description
Easy and delicious corn salad recipe – A great light lunch or side for BBQ and grilling, featuring corn kernels sautéed with a homemade spicy chili paste, peanuts, bell pepper, jalapeño, and cilantro.
Ingredients
Scale
For the Chili Paste:
- 1 teaspoon red chili pepper flakes
- 2 medium cloves garlic
- 1-inch (2.5 cm) piece fresh ginger, peeled
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon fine-grain sea salt
For the Salad:
- 1 pound (450g) corn kernels (fresh or frozen and thawed)
- 2 tablespoons ghee or vegetable oil
- 2 jalapeños, seeded and diced
- 1 red bell pepper, diced
- 1/2 cup crushed roasted peanuts, plus extra for garnish (optional)
- 1 cup chopped fresh cilantro, divided
- 1 or 2 lemons, cut into wedges for serving
- 2 tablespoons toasted sesame seeds, for garnish (optional)
Instructions
- Make Chili Paste: In a mortar and pestle or a mini food processor, combine the red chili pepper flakes, garlic cloves, peeled fresh ginger, turmeric, and sea salt. Pound or process into a relatively smooth paste. Set aside.
- Cook Corn: Heat the ghee or vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring gently, for about one minute to coat well with the fat and heat through slightly.
- Combine Ingredients: Add the crushed roasted peanuts, diced red bell pepper, diced jalapeño, half of the chopped cilantro, and half of the prepared chili paste to the skillet with the corn.
- Cook Briefly & Adjust Spice: Cook for another minute or so, stirring, until the peppers soften slightly. Taste the mixture. Add the rest of the chili paste if you desire more heat and flavor.
- Finish: Squeeze the juice from one or two lemon wedges over the salad. Stir well and adjust seasoning with more salt or pepper if necessary.
- Serve: Serve the corn salad immediately while warm, or let it cool to room temperature. Garnish with the remaining chopped cilantro, toasted sesame seeds, and extra crushed peanuts, if desired. Serve with remaining lemon wedges on the side.
Notes
- Corn: Freshly cut corn kernels from the cob provide the best flavor, but good quality frozen (and thawed) corn works well too.
- Chili Paste: Making the paste fresh allows you to control the ingredients and heat. Adjust the amount of chili flakes used.
- Peanuts: Use roasted peanuts for better flavor. Crushing them releases more flavor into the salad.
- Spice Level: Start with half the chili paste and add more to reach your desired heat level. Remember the jalapeños also add heat.
- Serving Temperature: This salad is delicious served warm, right after cooking, or at room temperature.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.