Description
This Chili-Lime Grilled Corn Salad is a vibrant and flavorful side dish featuring tender, charred corn kernels tossed with a zesty chili-lime dressing. Enhanced with fresh red onion, cilantro, and optional bell peppers, it’s perfect for summer barbecues or as a refreshing accompaniment to your favorite meals.
Ingredients
Scale
Corn
- 4 ears fresh corn on the cob
- 2 tbsp olive oil (for brushing corn)
Dressing
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
Salad
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup diced bell peppers (optional)
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 ensure even charring. Place the corn directly on the grill and cook for about 10 minutes, turning occasionally until the kernels are tender and slightly charred. Once done, remove from grill and let cool before handling.
- Prepare the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, chili powder, salt, and pepper until the mixture is well combined and smooth.
- Chop & Combine: After the corn has cooled, carefully cut the kernels off the cobs. In a large mixing bowl, combine the grilled corn kernels with finely chopped red onion, fresh cilantro, and diced bell peppers if using.
- Add Dressing: Pour the prepared chili-lime dressing over the corn mixture. Toss all the ingredients gently but thoroughly to ensure even coating and distribution of flavors.
- Taste & Adjust: Sample the salad and adjust seasoning as needed by adding more salt, pepper, or lime juice to suit your taste preferences.
- Serve: This salad can be enjoyed warm or chilled. For an added flair, garnish with extra chopped cilantro before serving. Perfect as a side dish or light snack.
Notes
- For extra smoky flavor, consider using a charcoal grill.
- If you don’t have a grill, you can cook the corn on a stovetop grill pan or roast it in the oven under the broiler.
- The salad can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust the amount of chili powder based on your spice preference.
- Diced avocado or crumbled cotija cheese can be added to enhance creaminess and flavor.
