Tiki Torch Charred Sweet Corn Salad with Cilantro-Lime Dressing

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

A smoky grilled sweet corn salad with crisp bell peppers and a zesty cilantro-lime dressing, evoking the ambiance of a tiki torch-lit island evening. This Caribbean-inspired salad recipe, ready in about 27 minutes, pairs fresh corn on the cob, red bell pepper, green 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 150 calories and feeds 6, 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 6 Caribbean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 425°F). Place 4 husked ears of fresh corn directly on the grill grates.
  2. Step 2: Grill the corn for 10-12 minutes, turning every 3 minutes, until the kernels are charred and smoky with some blackened spots.
  3. Step 3: Remove corn from grill and let cool slightly. Using a sharp knife, cut kernels off the cob into a large bowl.
  4. Step 4: Add 1 medium diced red bell pepper, 1 medium diced green bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro to the bowl with corn.
  5. Step 5: In a small bowl, whisk together 3 tbsp fresh lime juice, 3 tbsp olive oil, 1 tbsp honey, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  6. Step 6: Pour the dressing over the corn mixture and toss gently to coat everything evenly.
  7. Step 7: Chill the salad for 15 minutes to let flavors meld before serving as a smoky, vibrant tiki-inspired side dish.

Frequently asked questions

How long does Tiki Torch Charred Sweet Corn Salad with Cilantro-Lime Dressing 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 Tiki Torch Charred Sweet Corn Salad with Cilantro-Lime Dressing?

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 Tiki Torch Charred Sweet 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 Tiki Torch Charred Sweet Corn Salad with Cilantro-Lime Dressing 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.

What goes well with Tiki Torch Charred Sweet Corn Salad with Cilantro-Lime Dressing?

Caribbean 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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