Grilled Corn and Jalapeño Summer Salad
A vibrant summer salad featuring smoky grilled corn kernels and spicy jalapeño, tossed with fresh scallions and a zesty lime dressing. This american-inspired summer cookout (vegetarian) ready in about 27 minutes pairs ears corn on the cob, medium jalapeño pepper, stalks scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 corn on the cob
- 1 medium jalapeño pepper
- 3 stalks scallions
- 2 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Husk 4 ears of corn on the cob and place them directly on the grill. Grill for 10-12 minutes, turning every 3 minutes until kernels are lightly charred and smoky.
- Step 2: While corn grills, finely dice 1 medium jalapeño pepper (remove seeds for less heat) and thinly slice 3 scallion stalks, including some green tops.
- Step 3: Remove the grilled corn from the heat and let cool slightly. Using a sharp knife, cut the kernels off all 4 cobs into a large mixing bowl.
- Step 4: Add the diced jalapeño, sliced scallions, and 1/4 cup chopped fresh cilantro to the bowl with the corn.
- Step 5: In a small bowl, whisk together 2 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon ground black pepper until emulsified.
- Step 6: Pour the dressing over the corn mixture and toss gently to combine. Taste and adjust seasoning with more salt or lime juice if desired. Serve immediately or chilled.
Frequently asked questions
How long does Grilled Corn and Jalapeño Summer Salad 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 Grilled Corn and Jalapeño Summer Salad?
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 corn on the cob from drying out.
Can I substitute ingredients in Grilled Corn and Jalapeño Summer Salad?
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 Grilled Corn and Jalapeño Summer Salad 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.
Is Grilled Corn and Jalapeño Summer Salad 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.
