Charred Corn and Jalapeño Salad with Cilantro Lime Dressing
A vibrant grilled corn salad tossed with spicy jalapeños, fresh cilantro, and a zesty lime dressing perfect for summer cookouts. This mexican-inspired salads ready in about 20 minutes blends ears fresh corn on the cob, red bell pepper, diced, red onion, finely diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 ears fresh corn on the cob
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/3 cup fresh cilantro leaves, chopped
- 3 tbsp lime juice
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill or grill pan over medium-high heat. Grill 4 ears of fresh corn, turning occasionally, until kernels are charred and tender, about 10 minutes. Remove and let cool slightly.
- Step 2: Using a sharp knife, carefully cut the kernels off each ear of corn into a large bowl.
- Step 3: Add 1 finely chopped seeded jalapeño, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro to the bowl with the corn.
- Step 4: In a small bowl, whisk together 3 tbsp lime juice, 3 tbsp olive oil, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper until combined and slightly emulsified.
- Step 5: Pour the dressing over the corn mixture and toss gently until all ingredients are evenly coated. Adjust seasoning to taste and serve chilled or at room temperature.
Frequently asked questions
How long does Charred Corn and Jalapeño Salad with Cilantro Lime Dressing take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charred Corn and Jalapeño Salad with Cilantro Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charred Corn and Jalapeño Salad with Cilantro Lime Dressing?
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 Jalapeño Salad with Cilantro Lime Dressing for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Charred Corn and Jalapeño Salad with Cilantro Lime Dressing?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
