Chili-Lime Grilled Corn Salad Recipe
If you’re craving a summer side that absolutely bursts with flavor, look no further than this Chili-Lime Grilled Corn Salad. Imagine charred, juicy corn kernels tossed in a creamy, zesty dressing with bold hits of chili, fresh lime, and a confetti of cilantro and cotija cheese — it’s a total crowd-pleaser that’s shockingly simple to whip up. Whether you’re firing up the grill for a weekend barbecue or just looking for a colorful twist on a classic picnic salad, this dish delivers sunshine in every bite. Trust me, this is the kind of bowl everyone reaches for first!
Ingredients You’ll Need
The magic of this Chili-Lime Grilled Corn Salad lies in its straightforward ingredient list, with each element adding either a punch of flavor, a pop of color, or that craveable crunchy-cheesy texture. Gather these kitchen staples and let them shine together!
- Fresh corn (4 ears): Sweet, juicy, and perfect for grilling — fresh corn on the cob truly makes this salad stand out.
- Olive oil (1 tbsp): Helps the corn caramelize on the grill, creating those irresistible charred spots.
- Mayonnaise (1/4 cup): Gives the dressing its luscious, creamy base while mellowing the lime and chili flavors.
- Fresh lime juice (2 tbsp): Adds bright acidity that wakes up all the other flavors.
- Lime zest (1 tsp): Intensifies the citrus note for double the lime punch.
- Chili powder (1 tsp): Lends a gentle, smoky heat that balances the sweetness of the corn.
- Smoked paprika (1/4 tsp): Deepens the salad’s smoky character for a more complex bite.
- Garlic powder (1/4 tsp): A little goes a long way, infusing savory warmth into the dressing.
- Cotija cheese, crumbled (1/2 cup): Salty and tangy, cotija adds creaminess and that classic street corn flavor.
- Fresh cilantro, chopped (1/4 cup): Brings freshness and a pop of vibrant color — feel free to add extra if you love cilantro!
- Salt and pepper: For balancing and enhancing all the flavors; don’t skip the taste test at the end!
How to Make Chili-Lime Grilled Corn Salad
Step 1: Fire Up the Grill
First things first: get your grill hot and ready! Preheat your grill to medium-high heat. This is crucial for charring the corn and drawing out its natural sweetness, turning those humble kernels into golden nuggets of flavor. If you don’t have an outdoor grill, a grill pan on the stovetop works beautifully too.
Step 2: Char the Corn
Brush each ear of corn lightly with olive oil, ensuring an even coat all around. Place the corn on the hot grill and cook, turning occasionally, until the kernels are tender and beautifully charred in places, about 8–10 minutes. The smoky aroma is your cue that magic is happening!
Step 3: Cut the Kernels
Once the corn is cool enough to handle (but still a little warm is fine), stand each cob on its end and slice downward to remove all the kernels. Transfer all that grilled goodness into a large bowl. Cutting the corn while it’s still warm helps the kernels soak up the dressing for the most flavor.
Step 4: Make the Chili-Lime Dressing
In a small bowl, whisk together the mayonnaise, fresh lime juice, lime zest, chili powder, smoked paprika, garlic powder, a pinch of salt, and a good crack of black pepper. This creamy, zippy dressing is what transforms the salad into a showstopper.
Step 5: Toss Everything Together
Pour the chili-lime dressing over the still-warm grilled corn and gently toss to coat every kernel. Right before serving, fold in the crumbled cotija cheese and the chopped cilantro for that classic Mexican street corn finish. Taste and adjust your seasoning with a bit more salt or lime if you’d like!
How to Serve Chili-Lime Grilled Corn Salad
Garnishes
The finishing touches for Chili-Lime Grilled Corn Salad are as fun as they are flavorful. Scatter an extra sprinkle of cotija cheese and a handful of fresh cilantro over the top. If you want even more zing, add some additional lime wedges on the side and maybe a light dusting of chili powder for those who like things spicy.
Side Dishes
This salad shines alongside all sorts of mains! It’s a natural companion to grilled meats like steak, chicken, or shrimp. Try it with tacos, quesadillas, or as part of a Tex-Mex feast. For a light summer meal, serve it next to a simple avocado salad or some crispy tortilla chips.
Creative Ways to Present
For a playful spin, serve Chili-Lime Grilled Corn Salad in individual mason jars or colorful bowls at your next picnic. You can also pile it onto tostadas or use it as a vibrant, tangy topper for burgers and hot dogs. It’s fantastic inside lettuce cups or spooned over a bed of greens for a main-dish salad.
Make Ahead and Storage
Storing Leftovers
Leftover Chili-Lime Grilled Corn Salad keeps surprisingly well. Transfer any extra to an airtight container and refrigerate for up to 3 days. The flavors actually deepen a bit overnight, yielding a salad that stays creamy and satisfying.
Freezing
While you technically can freeze corn itself, this salad isn’t ideal for freezing once dressed — the cheese and mayonnaise tend to lose their creamy texture, and cilantro can become limp. If you need to get ahead, grill and cut the corn in advance, but toss everything together fresh for the best results.
Reheating
If you want to serve the salad warm, just heat it gently in a skillet over low heat, stirring often until just warm. Be careful not to overheat, as you want to retain that creamy texture. It’s also delicious straight from the fridge, making it a flexible make-ahead dish.
FAQs
Can I use frozen or canned corn instead of fresh?
Fresh corn really delivers that signature char and sweetness, but you can substitute frozen corn (thawed and drained) in a pinch. Just sauté it in a hot skillet until caramelized. Canned corn works too, though the texture won’t be quite as crisp.
What if I can’t find cotija cheese?
No cotija? No problem! Crumbled feta works as a great substitute, offering similar saltiness and creaminess. Queso fresco is another tasty alternative if you want a slightly milder flavor.
How spicy is this Chili-Lime Grilled Corn Salad?
The salad has a gentle, approachable heat thanks to the chili powder and smoked paprika. For a spicy kick, add a pinch of cayenne or stir in some diced jalapeño to taste! You can also offer extra chili powder on the side for fire-lovers.
Is it gluten-free and vegetarian?
Absolutely! This recipe fits both gluten-free and vegetarian diets with zero modifications. It’s perfect for bringing to potlucks or parties where guests have a variety of dietary preferences.
Can I make Chili-Lime Grilled Corn Salad ahead for a party?
Yes! You can grill the corn, mix the dressing, and even toss everything together a few hours in advance. Store it covered in the fridge, then fold in the cheese and cilantro just before serving for maximum freshness and flavor.
Final Thoughts
If you haven’t tried Chili-Lime Grilled Corn Salad yet, now’s the perfect time to bring a little sunshine and sizzle to your table. Every bite is a celebration of summer’s boldest flavors, and it couldn’t be easier to make. Give it a go — your friends and family will be begging for the recipe!
Print
Chili-Lime Grilled Corn Salad Recipe
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Vegetarian, Gluten-Free
Description
This Chili-Lime Grilled Corn Salad is a vibrant and flavorful dish that combines the sweetness of grilled corn with zesty lime and chili flavors, topped with creamy cotija cheese and fresh cilantro.
Ingredients
Fresh Corn:
4 ears, husked;
Olive Oil:
1 tbsp;
Mayonnaise:
1/4 cup;
Fresh Lime Juice:
2 tbsp;
Lime Zest:
1 tsp;
Chili Powder:
1 tsp;
Smoked Paprika:
1/4 tsp;
Garlic Powder:
1/4 tsp;
Cotija Cheese:
1/2 cup, crumbled;
Fresh Cilantro:
1/4 cup, chopped;
Salt and Pepper:
to taste.
Instructions
- Preheat Grill: Heat grill to medium-high.
- Prepare Dressing: Whisk together mayonnaise, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Toss Corn: Cut grilled kernels off cobs into a bowl, add dressing, and toss to coat.
- Finish: Fold in cotija cheese and cilantro before serving.
Brush corn with olive oil and grill for 8–10 minutes, turning occasionally until charred.
Notes
- For extra heat, consider adding cayenne pepper to the dressing.
- This salad can be enjoyed warm or chilled.
- Perfect as a side for grilled meats or tacos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Grilling, Mixing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5 g
- Sodium: 230 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
