If you’re craving a vibrant, zesty salad that bursts with bold flavors and smoky goodness, this Chili-Lime Grilled Corn Salad Recipe is your new best friend for any gathering or weeknight meal. Fresh, golden corn gets charred to perfection on the grill, then mingles with a creamy, tangy dressing and a kick of chili and lime that wakes up every bite. It’s simple to make but impressively flavorful, combining classic Mexican-American influences with a bit of flair that makes this salad a crowd-pleaser every time.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that each play a starring role in building layers of flavor, texture, and color—making the dish as lively as it is delicious.
- Fresh corn (4 ears, husked): The heart of this salad, offering sweet crunch and charred smokiness when grilled.
- Olive oil (1 tablespoon): Helps the corn char evenly while adding a subtle richness.
- Chili powder (1/2 teaspoon): Adds a gentle heat and depth that makes the flavors pop.
- Smoked paprika (1/4 teaspoon): Brings a smoky undertone that amplifies the grilled corn’s natural aroma.
- Salt and pepper: Essential for balancing and enhancing all the savory notes.
- Mayonnaise (1/4 cup): Creates a creamy base for the dressing, lending richness.
- Sour cream (2 tablespoons): Adds tanginess and smooth texture to the dressing.
- Juice of 1 lime: Injects freshness and bright citrus flavor that lifts the entire salad.
- Lime zest (1/2 teaspoon): Intensifies lime aroma for an extra zing.
- Fresh cilantro (1/4 cup, chopped): Offers a burst of herbal brightness and freshness.
- Cotija cheese (1/4 cup, crumbled): Adds a salty, crumbly texture reminiscent of traditional Mexican street corn.
- Red onion (1/4 cup, finely diced): Provides crunch and a mild pungency for contrast.
- Jalapeño (1 small, finely chopped, optional): Introduces a spicy kick for those who love some heat.
- Extra lime wedges: Perfect for serving and squeezing more citrus flavor on top.
How to Make Chili-Lime Grilled Corn Salad Recipe
Step 1: Prepare and Grill the Corn
Start by preheating your grill to medium-high heat to get that signature char. Brush each ear of corn evenly with olive oil for moisture and flavor, then sprinkle chili powder, smoked paprika, salt, and pepper across the kernels. Grill the corn directly on the grates, turning every few minutes to ensure even charring and cooking. After about 8 to 10 minutes, the kernels should be tender with beautiful smoky char marks—this step is where your salad builds its unmistakable heart of flavor.
Step 2: Make the Creamy Dressing
While your corn cooks, whisk together mayonnaise, sour cream, freshly squeezed lime juice, lime zest, and a pinch of salt in a small bowl. This creamy and tangy combination will coat the corn perfectly, adding richness and a citrusy brightness that balances the smoky and spicy elements.
Step 3: Combine Corn and Dressing
Once the grilled corn has cooled slightly, slice the kernels off the cobs and transfer them into a large bowl. Pour the dressing over the corn and toss thoroughly to make sure every kernel gets coated with that luscious mixture. This step ensures that the flavor is evenly distributed and every bite has that irresistible creaminess.
Step 4: Add Fresh Herbs, Cheese, and Onion
Gently fold in chopped cilantro, crumbled cotija cheese, finely diced red onion, and the jalapeño if you want a spicy kick. These fresh additions provide a range of textures and flavors—from herbal brightness to salty, crumbly cheese and crunchy onion—rounding out the salad beautifully.
Step 5: Chill or Serve
You can serve this salad immediately for a warm, freshly grilled experience, or refrigerate for about 15 to 20 minutes to let the flavors meld and chill slightly. Either way, it’s perfect with a few extra lime wedges on the side for squeezing more zing as you dig in.
How to Serve Chili-Lime Grilled Corn Salad Recipe
Garnishes
Adding garnishes like extra crumbled cotija cheese, chopped cilantro, or a dusting of chili powder not only makes your salad look stunning but also adds extra layers of flavor. Lime wedges are essential—they allow everyone to customize the tang to their liking and add a fresh brightness just before eating.
Side Dishes
This salad shines as a side dish alongside grilled meats like chicken or steak, but it also makes a delightful partner to tacos, quesadillas, or even a hearty bean burrito. Its creamy, spicy, and tangy profile balances beautifully with smoky or rich main dishes and is a natural at summer cookouts or casual family dinners.
Creative Ways to Present
For a fun twist, serve the salad inside grilled hollowed-out bell peppers or scoop it into colorful mini bell peppers as individual salad cups. Pairing it with crunchy tortilla chips or even serving it over a bed of mixed greens transforms it into a fresh, show-stopping salad option that’s as versatile as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Chili-Lime Grilled Corn Salad Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The flavors continue to mingle, but the salad might lose a bit of its crispness, so enjoy it relatively fresh for the best texture and flavor experience.
Freezing
This salad doesn’t freeze well because of the creamy dressing and fresh herbs, which can separate and become watery upon thawing. For convenience, you can freeze grilled corn kernels alone and prepare the salad fresh when you’re ready to serve.
Reheating
If you prefer your salad warm, gently reheat leftovers in a skillet over low heat, stirring frequently to avoid burning. Avoid microwaving directly with the dressing, as it can break down the creamy sauce and affect the texture. Alternatively, enjoy it cold straight from the fridge—it’s equally delicious!
FAQs
Can I use frozen corn instead of fresh for this chili-lime grilled corn salad recipe?
Yes! While fresh corn is ideal for its natural sweetness and texture, frozen grilled corn can be a convenient substitute. Just thaw it and omit the grilling step since the corn is pre-cooked.
What can I substitute for cotija cheese if I can’t find it?
Feta cheese is a great alternative that mimics the crumbly texture and salty flavor of cotija. You can also try queso fresco or even a mild goat cheese depending on your taste.
How spicy is the salad with the jalapeño included?
The jalapeño adds a moderate heat that complements the other flavors without overwhelming the dish. If you like it milder, reduce or omit the jalapeño. Add more if you want a bigger kick!
Can this chili-lime grilled corn salad recipe be made vegan?
Absolutely! Replace the mayonnaise and sour cream with vegan versions or use plain mashed avocado for creaminess. Skip the cheese or use a plant-based cheese substitute to keep it dairy-free and vegan-friendly.
Is it better to serve this salad warm or cold?
This salad is versatile and delicious either way. Serving it warm highlights the fresh grilled flavor, while chilling it allows the flavors to meld and offers a refreshing cool bite—choose based on your preference or the occasion.
Final Thoughts
Diving into this Chili-Lime Grilled Corn Salad Recipe feels like a celebration of fresh ingredients and bold flavors all in one bowl. Whether you’re looking for a quick side or a standout dish for your next cookout, this salad has the perfect balance of smoky, spicy, creamy, and tangy to satisfy everyone’s taste buds. Give it a try—you’ll be pleasantly surprised by how simple ingredients come together to create such irresistible magic!
Print
Chili-Lime Grilled Corn Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Chili-Lime Grilled Corn Salad is a vibrant, smoky side dish perfect for summer gatherings. Fresh corn is grilled to perfection, then tossed with a creamy, tangy dressing featuring lime, chili powder, and cotija cheese, delivering classic Mexican street corn flavors in a fresh salad form.
Ingredients
Corn and Seasoning
- 4 ears of fresh corn, husked
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- Juice of 1 lime
- 1/2 teaspoon lime zest
- Pinch of salt
Salad Mix-Ins
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese (or feta)
- 1/4 cup finely diced red onion
- 1 small jalapeño, finely chopped (optional)
- Extra lime wedges for serving
Instructions
- Preheat and Prepare Corn: Preheat your grill to medium-high heat. Brush the husked corn ears with olive oil, then sprinkle evenly with chili powder, smoked paprika, salt, and pepper. This step ensures the corn has a flavorful, smoky crust once grilled.
- Grill the Corn: Place the seasoned corn on the grill. Cook for 8 to 10 minutes, turning occasionally to char all sides evenly, until the kernels are tender and have visible grill marks. Remove the corn from the grill and allow it to cool slightly for easier handling.
- Cut the Kernels: Once the corn is cool enough to handle, carefully slice the kernels off the cobs using a sharp knife. Transfer these kernels to a large mixing bowl as the salad base.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, and a pinch of salt. This creamy lime dressing adds brightness and balances the smoky, spicy flavors.
- Toss the Salad: Pour the dressing over the grilled corn kernels and toss gently to coat everything evenly. Add chopped cilantro, crumbled cotija cheese, diced red onion, and jalapeño if using. Mix carefully to combine all ingredients without mashing the kernels.
- Chill and Serve: You can serve the salad immediately or chill it in the refrigerator for 15 to 20 minutes to let the flavors meld. Garnish with extra lime wedges when serving for an added citrus kick.
Notes
- This salad can be served warm or cold depending on your preference.
- Increase the jalapeño quantity or add hot sauce if you prefer more heat.
- Frozen grilled corn can be used as a convenient alternative when fresh corn is not available.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican-American
