Description
This zesty Chili-Lime Grilled Corn Salad combines smoky grilled corn with a tangy chili-lime dressing, fresh herbs, and crisp vegetables. Perfect as a vibrant side dish for summer barbecues or a refreshing addition to any meal, this salad offers a flavorful bite with a hint of spice and citrus.
Ingredients
Scale
Corn and Vegetables
- 4 ears fresh corn on the cob
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup diced bell peppers (optional)
Dressing
- 2 tbsp olive oil
- 3 tbsp fresh lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Grill the Corn: Preheat your grill to medium-high heat. Remove the husks from the corn and lightly brush each ear with olive oil to prevent sticking and help with caramelization. Grill each ear of corn for about 10 minutes, turning occasionally, until the kernels are tender and charred in spots for smoky flavor. Allow the corn to cool briefly before cutting the kernels off the cob.
- Prepare the Dressing: In a small bowl, whisk together the fresh lime juice, olive oil, chili powder, salt, and pepper until well combined. This tangy and spicy dressing will enhance the natural sweetness of the grilled corn.
- Chop & Combine: In a large mixing bowl, combine the freshly cut grilled corn kernels, finely chopped red onion, chopped cilantro, and diced bell peppers if using. The vegetables add crunch and freshness to the salad.
- Add Dressing: Pour the prepared chili-lime dressing over the corn and vegetable mixture. Gently toss everything together to ensure the dressing evenly coats all the ingredients, infusing the salad with vibrant flavors.
- Taste & Adjust: Sample the salad and adjust seasoning as needed with additional salt, pepper, or chili powder to suit your preference.
- Serve: The salad can be enjoyed warm right after mixing or chilled in the refrigerator for a cool, refreshing side. Garnish with extra chopped cilantro if desired for a burst of color and herbaceous flavor.
Notes
- For a smoky flavor without a grill, you can roast the corn in the oven under the broiler, turning to char evenly.
- To make it spicier, add a pinch of cayenne pepper or chopped jalapeños to the dressing.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Omit the bell peppers for a more classic flavor or substitute with diced cucumber for extra crunch.
