10-Minute Dish: Alie & Georgia’s Spicy Sriracha Corn Salad
Getty; Inset: Courtesy Alie & Georgia
Alie Ward and Georgia Hardstark, a.k.a. Alie & Georgia, host Cooking Channel food-travel series Tripping Out with Alie & Georgia. Visit every Thursday for their playful spins on celebrity recipes, cocktails, entertaining ideas—and, of course, lots of laughs!
We love us some Angelo Sosa, and we love us some summer barbecue food. So when the Top Chef alum dished up his recipe for Grilled Corn with Spicy Mayo, we were intrigued.
But when we read that you have to boil the corn before you turn it over a hot grill, we were ready for a nap. Summer is all about kicking back.
So we took the handsome gent’s grilled corn recipe and re-did it with intense flavor, less fat, no heat and about 1/10 the work. Because we’re saving our energy for turning over on our beach towels.
We started with fresh corn on the cob, and sheared it right off into easy-to-eat kernels. (Corn stuck in your teeth in broad daylight? Not cool.) Next, we added some fresh lime juice for a tart bite, a little bit of Angelo’s Sriracha for spice, and some fresh minced shallot for a delicately sweet onion-y flavor. We also added just a wee bit of reduced fat mayo to keep it creamy, and instead of the heavy thyme, we used cilantro for flavor and color. If you like black beans, throw ’em in for some extra fiber.
Shuckin’ Good Corn Salad
4 ears of corn, kernels cut straight off the cob
½ cup black beans (optional)
¼ cup chopped red peppers
2 limes, juiced
2 tsp. minced shallot or red onion
4 tbsp. reduced fat mayonnaise
1 tsp. Sriracha sauce
2 tbsp. finely chopped cilantro
Mix it together, dish it into little bowls, garnish with a cilantro leaf and you have a no-cook, incredibly delicious side dish that just took you less than 10 minutes from start to finish.