Charred Tiki Corn Salad with Lime and Cilantro

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

Sweet corn charred to smoky perfection tossed with fresh lime juice, cilantro, and crunchy red onion for a vibrant tropical salad. This mexican-inspired salads (vegetarian) ready in about 27 minutes pairs ears, husked fresh corn on the cob, finely diced red onion, chopped fresh cilantro 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 130 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: 12 min Serves 4 Mexican cuisine 130 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Brush 4 ears of fresh corn with 1 tbsp olive oil and grill for 10-12 minutes, turning every 3 minutes until the kernels are charred and smoky.
  2. Step 2: Let corn cool slightly, then cut kernels off the cob into a large bowl.
  3. Step 3: To the bowl, add 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 3 tbsp fresh lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1 finely chopped small jalapeño if using.
  4. Step 4: Toss everything thoroughly to combine and adjust seasoning if needed. Serve chilled or at room temperature as a side or topping.

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Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 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 Tiki Corn Salad with 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 finely diced red onion from drying out.

Can I substitute ingredients in Charred Tiki Corn Salad with 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 Tiki Corn Salad with 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 Tiki Corn Salad with 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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