Grilled Jalapeño and Corn Salad with Cilantro-Lime Dressing
A fresh and vibrant salad combining smoky grilled corn and jalapeño with a tangy cilantro-lime dressing, perfect as a side or light meal. This mexican-inspired salads (vegetarian) ready in about 30 minutes blends ears, husked fresh corn on the cob, divided olive oil, medium, diced red bell pepper 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 130 calories and feeds 4, 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, husked fresh corn on the cob
- 1 medium, seeded and thinly sliced jalapeño pepper
- 3 tbsp, divided olive oil
- 1 medium, diced red bell pepper
- 1/2 small, finely chopped red onion
- 1/3 cup, chopped fresh cilantro
- 3 tbsp, freshly squeezed lime juice
- 1 tsp honey
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 ears of husked fresh corn on the cob with 2 tbsp olive oil. Grill the corn for 10 minutes, turning every 2-3 minutes until kernels are lightly charred and tender. Remove and let cool.
- Step 2: Once cooled, cut the kernels off the cobs into a large mixing bowl.
- Step 3: In a small skillet over medium heat, add 1 tbsp olive oil and 1 medium seeded and thinly sliced jalapeño pepper. Sauté for 2 minutes until fragrant but not browned. Add jalapeño to the bowl with corn.
- Step 4: Add 1 medium diced red bell pepper, 1/2 small finely chopped red onion, and 1/3 cup chopped fresh cilantro to the bowl.
- Step 5: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until well combined.
- Step 6: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Adjust seasoning with extra salt or lime juice as desired.
- Step 7: Chill the salad for 20 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Jalapeño and Corn Salad with Cilantro-Lime Dressing take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Jalapeño and Corn 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 Grilled Jalapeño and Corn 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 Grilled Jalapeño and Corn Salad with Cilantro-Lime Dressing 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 Grilled Jalapeño and Corn Salad with Cilantro-Lime Dressing 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.
