Chili Crisp Corn
If you have a jar of chili crisp and some fresh ears of corn you’re well on your way to this summer-maxxing salad. Sweet corn, plenty of herbs, creamy dollops of goat cheese, and toasted pepitas come together in a spicy, crunchy way that disappears fast.
This is something I threw together on a whim and it was so tasty and easy (with peak summertime vibes!) that I decided to snap a few photos before sitting down to eat so I could share the recipe here. It was one of those meals built from whatever happened to be within arm's reach. I had some beautiful fresh corn, a kaleidoscope-colored basket of cherry tomatoes, and fresh herbs on the counter - along with an assortment of toasted nuts and seeds. In the fridge: goat cheese and a fresh batch of this homemade chili crisp. After a quick sauté in a skillet, the corn kernels are tossed with a generous amount of chili crisp (whatever kind you keep on hand is fine), and the tomatoes. And just before serving you fold in the herbs and creamy goat cheese. So easy, so good. If you have some ears of perfect, sweet corn, make this creamed corn first. It’s weirdly old-fashioned, but does a remarkable job of highlighting the magic of good summer corn. Then, when you’re ready to spice things up a bit, come back and make this.
Not joking, I enjoyed the leftovers for days. Initially, I served the corn as a side to a simple fried rice made with leftover rice and a quick omelette, shredded and folded in. The next day I channeled bruschetta vibes, spooning it onto slices of blistered sourdough rubbed with olive oil and topped with a bit of extra goat cheese. It also was right at home in a couple lunchtime grain bowls alongside sliced avocado and extra roasted vegetables. It keeps well for a few days, so if you’re a meal-prepper, take that into consideration.
Can I use frozen corn?
Yes, you can make this with frozen corn when fresh corn isn’t available. Start with 3-4 cups of frozen corn. Add the olive oil, corn, and salt to a cold skillet. Place the skillet over medium high heat and cook until hot - you don’t want to overcook the corn, so really keep an eye on it. From there, proceed with the rest of the recipe as written.
Variations:
There are so many ways to riff on this corn based on what you have on hand. A few ideas:
- Dates: Add 3-4 Medjool dates, pitted and sliced into long slivers. The sweetness is nice against the spiciness of the crisp.
- Stone Fruit: Nectarines, peaches, and pluots arrive at the market alongside corn. Cut them into bite-sized pieces and add alongside the herbs.
- Green Chile Version: I love the combination of green chiles and corn. Finely chopped a serrano or jalapeño and add it along with the crisp. If you’re chili crisp runs hot you may need to dial back the amount. Another idea - make a green version of Chile crisp and start there.
- Mediterranean-ish: Use toasted pine nuts in place of the toasted pepitas, maybe add some chopped black olives as well.
- Add Beans: A couple or two of cooked white beans or chickpeas make this corn even more substantial turning it more into a meal.
More Corn Recipes
- Coconut Corn Salad
- Miso Corn Chowder
- 11 Ways to Cook Corn on the Cob
- Skillet Cornbread
- Summer Corn Salad
- Sopa Verde de Elote
More Summer Salads
Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year
Chili Crisp Corn
You may want to adjust the amount of chili crisp you use depending on how spicy yours is. This is the homemade chili crisp I make on repeat at home, and love it. You can use whatever herbs you have on hand here, I’ve used chives and basil, but cilantro would be nice as well. Optional seasonal add-ins if you want to pile more on here - roasted cherry tomatoes, a few chopped olives, some shredded kale, or kale chips.
- 6 ears of corn
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine grain sea salt, plus more to taste
- 3-4 tablespoons chili crisp, or to taste
- 1 cup cherry tomatoes, quartered
- 1/2 cup toasted pepitas
- 1/4 cup minced chives
- A handful of basil leaves, slivered or torn
- 1/2 cup crumbled goat cheese or feta cheese
- a few lime wedges
-
Use a knife to remove the corn kernels from the cobs into a bowl. Set aside. Use the back of the knife to scrape the cobs and extract the corn pulp into a separate small bowl - you’ll have 1/3 cup (or so).
-
In a large skillet over medium heat, warm the olive oil until hot. Add the corn kernels and salt, and sauté for a few minutes, stirring regularly - just long enough to take the raw edge off the corn. Remove from heat and add the pulp from the corn cobs. Stir in the chili crisp, and then the cherry tomatoes. Allow to cool for 10 minutes or so before transferring to a medium serving bowl.
-
Before serving fold in the pepitas, chives, and basil. Taste and decide if you want to add any extra salt. Lastly add the goat cheese, but be gentle with it, because you want it to stay in chunks. Give the whole bowl a good squeeze of lime. Serve along with extra lime wedges, and extra chili crisp.
Serves 6.
Related Recipes
Homemade Chili Crisp
The defining detail of this spicy chili crisp is the use of chopped dates and fresh orange zest alongside chili flakes, chili powder, garlic, fried shallots and a dynamic list of spices. Use it to top everything from noodles to a morning scramble and you’ve got something wildly delicious and special on your hands.
50+ Best Salad Recipes
A list of fifty of the best salad recipes I’ve prepared over the years. You’ll see a mix of green salads, chopped salads, grain and pasta salads. They all have an emphasis on fresh, whole, seasonal, plant-based ingredients.
Coconut Corn Salad
The best corn salad. Butter a skillet add corn, fresh thyme, red onions, toasted almonds and coconut, and finish with a squeeze of lemon or lime juice.
Summer Corn Salad
A crunchy, sweet no-cook summer corn salad. The salad is a breeze, has a ton of toasted pepitas & sunflower seeds, tossed with a brown sugar lemonade vinaigrette.
Creamed Corn
A creamed corn recipe passed to my dad from his mother. It uses the 2-2-1 method with fresh corn, milk, butter, and a bit of flour. If you have two ears of corn give it a try, so simple and good!
Post Your Comment