Grilled Jalapeño Corn Salad with Cilantro-Lime Vinaigrette
A vibrant grilled corn salad tossed with fresh jalapeños and a zesty cilantro-lime vinaigrette, perfect as a side or light meal. This Mexican-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs fresh corn on the cob, jalapeño pepper, red bell pepper 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 180 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.
Ingredients
- 4 ears, husked fresh corn on the cob
- 1, seeded and finely chopped jalapeño pepper
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/3 cup, chopped fresh cilantro leaves
- 3 tbsp lime juice
- 3 tbsp olive oil
- 1 tsp honey
- 1 tsp kosher salt
- 1/2 tsp black pepper
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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. Grill 4 husked ears of fresh corn, turning occasionally, for 8-10 minutes until kernels are lightly charred and tender. Let cool slightly.
- Step 2: Using a sharp knife, carefully cut the kernels off the cobs into a large bowl. Add 1 finely chopped seeded jalapeño, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro leaves.
- Step 3: In a small bowl, whisk together 3 tbsp lime juice, 3 tbsp olive oil, 1 tsp honey, 1 tsp kosher salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour the cilantro-lime vinaigrette over the grilled corn mixture and toss gently to combine. Adjust seasoning with extra salt and lime juice if desired.
- Step 5: Serve chilled or at room temperature as a refreshing side dish.
Frequently asked questions
How long does Grilled Jalapeño Corn Salad with Cilantro-Lime Vinaigrette take to make?
Total time is about 25 minutes (15 min prep + 10 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 Jalapeño Corn Salad with Cilantro-Lime Vinaigrette?
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 fresh corn on the cob from drying out.
Can I substitute ingredients in Grilled Jalapeño Corn Salad with Cilantro-Lime Vinaigrette?
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 Corn Salad with Cilantro-Lime Vinaigrette 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 Corn Salad with Cilantro-Lime Vinaigrette 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.
