Description
A vibrant and zesty Chili-Lime Grilled Corn Salad featuring charred fresh corn kernels tossed with a tangy lime-chili dressing, crisp red onions, fresh cilantro, and optional bell peppers. This salad combines smoky and spicy flavors with fresh herbs for a perfect summer side dish or light lunch.
Ingredients
Scale
Salad
- 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)
- Salt and pepper to taste
Dressing
- 2 tbsp olive oil
- 3 tbsp fresh lime juice
- 1 tsp chili powder
Instructions
- Grill the Corn: Preheat your grill to medium-high heat. Remove the husks from the ears of corn and lightly brush them with olive oil to prevent sticking. Grill each ear for about 10 minutes, turning occasionally, until the corn is nicely charred and tender. Remove from grill and allow to cool before cutting the kernels off the cob.
- Prepare the Dressing: In a bowl, whisk together the fresh lime juice, olive oil, chili powder, and a pinch of salt and pepper until well combined, creating a zesty and spicy dressing that binds the salad ingredients.
- Chop & Combine: In a large mixing bowl, combine the grilled corn kernels, finely chopped red onion, fresh cilantro, and diced bell peppers if you are using them. This mixture creates a fresh and colorful base for the salad.
- Add Dressing: Pour the prepared lime-chili dressing over the corn mixture and toss gently but thoroughly to coat all the ingredients evenly with the flavorful dressing.
- Taste & Adjust: Sample the salad to check the seasoning and adjust with additional salt, pepper, or lime juice according to your taste preferences.
- Serve: Serve the salad warm or chilled as desired. Garnish with extra cilantro if you like for a fresh herbal touch.
Notes
- Grill corn until it has a nice char but remains tender for the best smoky flavor.
- You can substitute fresh lime juice with lemon juice for a slightly different tang.
- Adding diced bell peppers is optional but adds nice color and crunch.
- This salad pairs well with grilled meats or can be enjoyed as a light vegetarian dish.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the dressing.
- Leftover salad can be refrigerated for up to 2 days; flavors will deepen as it rests.
