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+ servings

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 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 cup


For salad

  • 3 ears sweet corn
  • 175 grams red bell pepper (1 small pepper seeded and finely diced)
  • 1 medium jalapeño pepper (seeded and finely diced)
  • 1 scallion (minced)
  • 5 sprigs cilantro (2 tablespoons, minced)

For dressing

  • 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Shuck the corn and remove as much of the silk as you can by rubbing the ears with a paper towel.
  2. 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.
  3. When the corn is done, set it aside and chop the other vegetables.
  4. 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.
  5. Add the chopped peppers, scallions and cilantro to the bowl.
  6. To make the dressing, zest the lime into a small bowl and then juice it. You want about 1/4 cup of lime juice, so if your limes are dry you may need to use more than one lime.
  7. Add the chili powder, salt and black pepper and whisk the dressing together. Pour the mixture over the salad and toss to coat.