Description
A vibrant and zesty chili-lime grilled corn salad featuring charred corn kernels tossed with fresh lime dressing, chili powder, cilantro, and red onion. Perfect as a refreshing side dish for summer barbecues or casual meals.
Ingredients
Main Ingredients
- 4 ears fresh corn on the cob
- 2 tbsp olive oil
- 3 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- Salt and pepper to taste
- 1/2 cup diced bell peppers (optional)
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. Grill the corn for about 10 minutes, turning occasionally, until the kernels are tender and have a nice char. Allow the corn 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, salt, and pepper until well combined to create a tangy and spicy dressing.
- Chop & Combine: In a large mixing bowl, combine the grilled corn kernels, finely chopped red onion, chopped cilantro, and the diced bell peppers if you are using them, mixing everything evenly.
- Add Dressing: Pour the prepared chili-lime dressing over the corn mixture and toss gently but thoroughly to coat all the ingredients evenly with the dressing.
- Taste & Adjust: Taste the salad and adjust the seasoning with additional salt, pepper, or chili powder if needed, to suit your preference.
- Serve: Serve the salad warm or chilled according to your liking. Garnish with extra cilantro if desired for an extra fresh touch.
Notes
- You can add diced avocado or crumbled cotija cheese for additional texture and flavor.
- The salad is best served fresh but can be refrigerated for up to 1 day.
- For a smoky flavor, consider using smoked chili powder or adding a dash of smoked paprika.
- If you don’t have a grill, you can also roast the corn under a broiler or on a stovetop grill pan.
