Toasted Corn and Chili Salad with Fresh Lime Dressing

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

A vibrant salad combining toasted corn, roasted chili, and fresh lime dressing, inspired by Guatemalan flavors and textures. This latin american-inspired salads (vegetarian) ready in about 25 minutes blends (from 3 ears) fresh corn kernels, stemmed and seeded dried chipotle chili, medium, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Serves 4 Latin American cuisine 150 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Toasted Corn and Chili Salad with Fresh Lime Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Toasted Corn and Chili Salad with Fresh Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Toasted Corn and Chili Salad with Fresh 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 Toasted Corn and Chili Salad with Fresh Lime Dressing 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 Toasted Corn and Chili Salad with Fresh Lime Dressing 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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