Grilled Jalapeño Corn Salad with Scallions and Lime

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

A bright, smoky summer salad combining char-grilled corn, spicy jalapeño, and fresh scallions tossed in a zesty lime dressing. This american-inspired summer cookout (vegetarian) ready in about 30 minutes pairs ears fresh 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 120 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: 15 min Serves 6 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Husk 4 ears of fresh corn and grill them directly on the grates for 10-12 minutes, turning every 3 minutes until the kernels are charred and tender.
  2. Step 2: While the corn grills, finely dice 1 medium jalapeño pepper (remove seeds for less heat) and thinly slice 4 scallion stalks, including the green parts.
  3. Step 3: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob into a large mixing bowl.
  4. Step 4: Add the diced jalapeño, sliced scallions, and 1/4 cup chopped fresh cilantro leaves to the bowl with the corn.
  5. Step 5: In a small bowl, whisk together 2 tablespoons fresh lime juice, 3 tablespoons extra virgin olive oil, 1 teaspoon honey, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until the dressing emulsifies.
  6. Step 6: Pour the dressing over the corn mixture and toss gently to combine all ingredients, coating the kernels evenly.
  7. Step 7: Taste and adjust seasoning with additional salt or lime juice if needed. Serve chilled or at room temperature.

Frequently asked questions

How long does Grilled Jalapeño Corn Salad with Scallions and Lime take to make?

Total time is about 30 minutes (15 min prep + 15 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 Scallions and Lime?

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 fresh corn on the cob from drying out.

Can I substitute ingredients in Grilled Jalapeño Corn Salad with Scallions and Lime?

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 Scallions and Lime 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 Jalapeño Corn Salad with Scallions and Lime 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.

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