Toasted Corn and Chili Salad with Fresh Lime Dressing

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A vibrant salad combining toasted corn, roasted chili, and fresh lime dressing, inspired by Guatemalan flavors and textures. This Latin American-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs fresh corn kernels, dried chipotle chili, 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 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.

Ingredients

• 2 cups (from 3 ears) fresh corn kernels
• 1, stemmed and seeded dried chipotle chili
• 1 medium, diced red bell pepper
• 3, thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat a dry skillet over medium-high heat. Add 2 cups fresh corn kernels and toast for 5-6 minutes, stirring frequently, until kernels are golden and slightly charred. Remove and set aside.
2. Step 2: Toast 1 dried chipotle chili in the same skillet for 1-2 minutes until fragrant, then place in a small bowl and cover with hot water. Soak for 10 minutes until softened. Drain and finely chop.
3. Step 3: In a large bowl, combine toasted corn, 1 medium diced red bell pepper, 3 thinly sliced green onions, 1/4 cup chopped fresh cilantro, and chopped chipotle chili.
4. Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
5. Step 5: Pour the dressing over the corn mixture and toss gently to combine. Let salad rest for 10 minutes at room temperature before serving to allow flavors to meld.