Charred Corn and Chile Salad with Fresh Lime and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Salvadoran-inspired salad featuring smoky grilled corn, fresh chiles, and zesty lime dressing. This latin american-inspired salads (vegetarian) ready in about 25 minutes pairs ears fresh corn on the cob, small jalapeño pepper, finely chopped, cherry tomatoes, halved into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Latin American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Remove husks and silk from 4 ears fresh corn and place on the grill, turning every 2 minutes, until charred on all sides, about 8-10 minutes.
  2. Step 2: Let the corn cool slightly, then use a sharp knife to cut the kernels off the cobs into a large mixing bowl.
  3. Step 3: Add 1 small finely chopped jalapeño, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/2 cup chopped fresh cilantro to the bowl.
  4. Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper until the dressing emulsifies.
  5. Step 5: Pour the dressing over the corn mixture and toss gently to combine. Serve chilled or at room temperature.

Frequently asked questions

How long does Charred Corn and Chile Salad with Fresh Lime and Cilantro take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Corn and Chile Salad with Fresh Lime and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ears fresh corn on the cob from drying out.

Can I substitute ingredients in Charred Corn and Chile Salad with Fresh Lime and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Corn and Chile Salad with Fresh Lime and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Corn and Chile Salad with Fresh Lime and Cilantro vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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