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Sautéed spicy sweet corn salad loaded with flavor. This super-quick recipe has fresh lime, Indian spices and green chili. Make this easy vegetarian side dish in 15 minutes.
This is a simple fresh corn salad recipe packed with spice and flavor.
There’s zesty green chili pepper, Indian spices including mustard seed, turmeric and cumin and a big spark of acidity from tangy fresh lime.
It’s one of the quickest vegetable side dish recipes in my file, and way beyond ordinary.
Family favorite fresh corn recipe
If you have any picky eaters in your house, chances are you can win them over with anything made with sweet corn.
When my kids were little, those bags of frozen sweet corn saved many dinner hours.
As their palates got a little more sophisticated I loved introducing them to bolder spices and sweet corn carries those big flavors like a champ.
Plus, frozen sweet corn is conveniently available all year long.
It’s not quite the same as eating juicy kernels straight off the cob on a summer day, but you can’t beat how easy it is to cook.
How to make delicious sweet corn all year long:
- This recipe works with either fresh or frozen corn. No need to defrost the frozen corn.
- If you want to make this recipe with fresh corn, you’ll need about 5 or 6 ears of shucked corn for four people, depending on their size. Keep in mind that one average ear will yield about 3/4 cup of corn kernels.
- Play with the spices — brown mustard seed has a delicious nutty crunch and gives this dish a decidedly Indian-style punch, but if you don’t have it on hand leave it out. Or omit the turmeric and add about 1 teaspoon of your favorite curry or Mexican spice blend instead.
- Cheese is a fantastic addition to this recipe – try 1/4 cup crumbled feta or Mexican cotija.
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Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.