Chili Lime Grilled Corn Salad

Fire roasted corn with a spicy tangy chili lime dressing. This corn salad makes for a delicious side or salsa for a Tex-Mex feast.

Course Condiments & Pickles, Salad

Cuisine Tex Mex

Level Beginner

Main Ingredient Vegetable

Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian, Vegan, Vegetarian

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 53kcal

Shuck the 3 ears sweet corn and remove as much of the silk as you can by rubbing the ears with a paper towel.
3 ears sweet corn
Put the corn on a hot grill, or in a hot broiler (with the rack at the top position) and let the corn char slightly, rotating 4 times to get even charring. Be careful when doing this as the corn tends to pop, shooting bits of hot corn in unpredictable directions at high speed.
When the corn is done, set it aside and chop the 175 grams red bell pepper, 1 medium jalapeño pepper, 1 scallion, and 5 sprigs cilantro.
175 grams red bell pepper, 1 medium jalapeño pepper, 1 scallion, 5 sprigs cilantro
When the corn is cool enough to handle, put the stem end into a bowl, hold the tip with your fingers. Use a sharp knife to cut the kernels off the cob and into the bowl.
Add the chopped peppers, scallions and cilantro to the bowl.
To make the dressing, zest the 1 lime into a small bowl and then juice it. You want about ¼ cup of lime juice, so if your limes are dry you may need to use more than one lime.
1 lime
Add the 1 teaspoon chili powder, 1 teaspoon salt and ¼ teaspoon ground black pepper and whisk the dressing together. Pour the mixture over the salad and toss to coat.
1 teaspoon chili powder, 1 teaspoon salt, ¼ teaspoon ground black pepper