Description
This vibrant Chili-Lime Grilled Corn Salad is a perfect blend of smoky, tangy, and spicy flavors. Grilled corn kernels are tossed with fresh lime juice, chili powder, red onion, cilantro, and optional bell peppers, creating a refreshing and colorful side dish that complements any summer meal.
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 corn and lightly brush each ear with olive oil to prevent sticking and promote even charring. Grill each ear for about 10 minutes, turning occasionally, until the corn is tender and has a nice char. Once done, remove from heat and let the corn cool enough to handle before cutting the kernels off the cob.
- Prepare the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, chili powder, salt, and pepper until well combined. This zesty dressing will provide a vibrant kick to the sweet grilled corn.
- Chop & Combine: In a large mixing bowl, add the grilled corn kernels along with finely chopped red onion, fresh cilantro, and diced bell peppers if you choose to include them. The mix of textures and colors adds freshness and crunch to the salad.
- Add Dressing: Pour the prepared dressing over the corn mixture. Gently toss everything together to ensure the salad is evenly coated with the chili-lime dressing, infusing every bite with flavor.
- Taste & Adjust: Sample the salad and adjust the salt, pepper, or lime juice according to your preference to enhance the flavors perfectly.
- Serve: Serve this flavorful salad warm or chilled. For an extra fresh touch, garnish with additional chopped cilantro before enjoying as a side dish at barbecues, picnics, or casual dinners.
Notes
- For a smokier flavor, you can char the corn directly over an open flame if using a gas grill.
- Bell peppers are optional but add a sweet crunch and vibrant color.
- This salad can be made a few hours ahead and refrigerated to let the flavors meld.
- To make it spicier, add a pinch of cayenne pepper or finely chopped fresh chili to the dressing.
- Leftovers are best consumed within 2 days and should be stored covered in the refrigerator.
