Honey-Lime Mesquite Roasted Sweet Corn Salad

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

Sweet corn roasted over mesquite wood flavor, tossed with a honey-lime dressing and fresh herbs for a refreshing summer side dish. This american-inspired salads (vegetarian) ready in about 22 minutes pairs ears, husked fresh corn on the cob, honey, fresh lime juice 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 150 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: 10 min Cook: 12 min Serves 4 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your grill to medium-high (about 400°F). Place 4 husked ears of fresh corn directly on the grill grates and roast for 10-12 minutes, turning every 3 minutes until the kernels are slightly charred and tender.
  2. Step 2: While the corn roasts, whisk together 2 tablespoons honey, 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl.
  3. Step 3: Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife and add them to the bowl with the dressing.
  4. Step 4: Add 1/4 cup finely diced red onion and 1/4 cup chopped fresh cilantro to the corn. Toss everything gently until well combined and coated with the honey-lime dressing.
  5. Step 5: Chill the salad for 15 minutes before serving to let the flavors meld and enhance the smoky sweetness.

Frequently asked questions

How long does Honey-Lime Mesquite Roasted Sweet Corn Salad take to make?

Total time is about 22 minutes (10 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 Honey-Lime Mesquite Roasted Sweet Corn Salad?

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 honey from drying out.

Can I substitute ingredients in Honey-Lime Mesquite Roasted Sweet Corn Salad?

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 Honey-Lime Mesquite Roasted Sweet Corn Salad 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 Honey-Lime Mesquite Roasted Sweet Corn Salad 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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