Grilled Texas-Style Smoked Corn Salad with Lime Vinaigrette

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

Char-grilled corn tossed with fresh herbs, spicy jalapeño, and a zesty lime vinaigrette, capturing the vibrant flavors of Texas summer. This american-inspired salads ready in about 27 minutes pairs ears, husked fresh corn on the cob, seeded and finely diced jalapeño pepper, small, finely diced 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.

Prep: 15 min Cook: 12 min Serves 4 American cuisine 180 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. Place 4 husked ears of fresh corn on the grill and cook for 10-12 minutes, turning every 3 minutes, until the corn is charred and tender.
  2. Step 2: Allow the corn to cool slightly, then use a sharp knife to cut the kernels off the cob into a large bowl.
  3. Step 3: Add 1 finely diced seeded jalapeño, 1 finely diced small red bell pepper, 1/4 finely diced small red onion, and 1/2 cup chopped cilantro leaves to the bowl with the corn.
  4. Step 4: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  5. Step 5: Pour the lime vinaigrette over the corn mixture and toss well to combine. Chill for 15 minutes before serving to let flavors meld.

Frequently asked questions

How long does Grilled Texas-Style Smoked Corn Salad with Lime Vinaigrette 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 Texas-Style Smoked Corn Salad with 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 small, finely diced red onion from drying out.

Can I substitute ingredients in Grilled Texas-Style Smoked Corn Salad with 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 Texas-Style Smoked Corn Salad with 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.

What goes well with Grilled Texas-Style Smoked Corn Salad with Lime Vinaigrette?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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