Grilled Corn and Jalapeño Summer Salad

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegetarian), ready in about 27 minutes, pairs corn on the cob, jalapeño pepper, 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.

Prep: 15 min Cook: 12 min Serves 6 American cuisine 110 cal/serving

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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

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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.