Firecracker Grilled Corn Salad with Lime and Cilantro

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

Charred corn kernels tossed with fresh lime juice, cilantro, and a hint of chili for a zesty and colorful summer salad. This american-inspired salads ready in about 27 minutes pairs ears, husked fresh corn on the cob, olive oil, fresh lime juice 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: 12 min Serves 4 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (around 400°F). Brush 4 husked ears of fresh corn with 2 tbsp olive oil and place directly on the grill.
  2. Step 2: Grill corn for 10-12 minutes, turning every 3 minutes, until kernels are charred and smoky in spots.
  3. Step 3: Remove corn from grill and let cool slightly. Using a sharp knife, cut kernels off the cob into a large mixing bowl.
  4. Step 4: Add 3 tbsp fresh lime juice, 1/4 cup chopped cilantro leaves, 1/2 tsp red chili flakes, 1 tsp salt, and 1/4 tsp black pepper to the corn. Toss to combine.
  5. Step 5: Stir in 1/2 cup diced red bell pepper and 2 thinly sliced green onions. Adjust seasoning if needed and serve at room temperature or chilled.

Frequently asked questions

How long does Firecracker Grilled 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 Firecracker Grilled 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 olive oil from drying out.

Can I substitute ingredients in Firecracker Grilled 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 Firecracker Grilled 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.

What goes well with Firecracker Grilled Corn Salad with Lime and Cilantro?

American 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.

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