Description
A vibrant and zesty Chili-Lime Grilled Corn Salad featuring charred grilled corn kernels tossed with a tangy chili-lime dressing, crisp red onions, fresh cilantro, and optional bell peppers. Perfect as a refreshing side dish for summer barbecues or light meals.
Ingredients
Scale
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 (plus extra for brushing corn)
- 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 cobs and lightly brush each ear with olive oil. Grill the corn for about 10 minutes, turning occasionally, until the kernels are tender and charred in spots. Remove from grill and allow to cool before handling.
- Prepare the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, chili powder, salt, and pepper until well combined to create a tangy and spicy dressing.
- Chop & Combine: Once the corn has cooled, cut the kernels off the cob and transfer them into a large mixing bowl. Add finely chopped red onion, chopped cilantro, and diced bell peppers if using.
- Add Dressing: Pour the prepared chili-lime dressing over the corn mixture. Toss gently but thoroughly to ensure all the ingredients are evenly coated with the dressing.
- Taste & Adjust: Sample the salad and adjust seasoning with additional salt, pepper, or chili powder as desired to balance the flavors perfectly.
- Serve: Serve the salad warm or chilled, garnished with extra cilantro if preferred. This dish pairs wonderfully with grilled meats or as a standalone flavorful side.
Notes
- If you don’t have a grill, you can roast the corn in the oven on a high rack or use a grill pan on the stovetop for similar results.
- The bell peppers are optional but add a nice crunch and color contrast.
- For a smoky kick, consider adding a pinch of smoked paprika along with the chili powder.
- This salad can be made ahead and refrigerated for up to 2 days; bring to room temperature before serving for best flavor.
