If you’re searching for the ultimate summer side that bursts with smoky flavor, creamy richness, and a bright citrusy kick, look no further than this Chili-Lime Grilled Corn Salad. Inspired by the magic of Mexican street corn, this salad transforms juicy charred corn into a crave-worthy, crowd-pleasing dish with layers of flavor and a playful balance of textures. You’ll love how easy it is to bring together, and it just might become your new go-to for barbecues, potlucks, or any time you’re craving something fresh and exciting.
Ingredients You’ll Need
Ingredients You’ll Need
This Chili-Lime Grilled Corn Salad comes together with just a handful of staples, each packing its own punch of flavor. From sweet corn to a zingy lime, every ingredient has a starring role that makes this dish sing with color and taste.
- Fresh Corn: Four ears of sweet corn offer those plump, juicy kernels and natural sugars that caramelize beautifully on the grill.
- Olive Oil: A brush of olive oil helps the corn develop the perfect char and prevents sticking.
- Mayonnaise: The creamy base of the dressing that brings that signature elote richness.
- Sour Cream: Adds tang and silkiness, balancing the heat and lime.
- Chili Powder: Brings an earthy, smoky warmth that’s classic in Mexican corn recipes.
- Cayenne Pepper (Optional): For those who want an extra punch of heat—add a little or a lot!
- Lime Juice: Fresh-squeezed lime juice brightens every bite and ties all the flavors together.
- Lime Zest: Intensifies the citrusy notes for extra zest and zing.
- Cotija Cheese: This crumbly, salty Mexican cheese adds savoriness and a touch of indulgence.
- Fresh Cilantro: Chopped cilantro offers herbal freshness and vibrant color.
- Red Onion: A little diced red onion brings subtle crunch and a sharp, savory contrast.
- Salt and Pepper: A sprinkle at the end ensures every flavor pops just right.
How to Make Chili-Lime Grilled Corn Salad
Step 1: Preheat and Prep the Grill
Start by heating your grill to medium-high so it’s ready to give your corn that irresistible smoky char. While the grill is coming up to temperature, remove the husks from your corn and give each ear a quick brush with olive oil. This helps the corn caramelize beautifully and ensures those sweet kernels won’t stick to the grates.
Step 2: Grill the Corn
Place your prepped ears of corn directly onto the grates and let the heat work its magic. Grill for 10–12 minutes, turning every couple of minutes until you see plenty of golden and lightly blackened spots. This step infuses your Chili-Lime Grilled Corn Salad with the sweet, smoky notes that make it unforgettable.
Step 3: Cut the Corn Off the Cob
Let the grilled corn cool for just a couple of minutes—enough so you won’t burn your fingers. Using a sharp knife, carefully slice the kernels off the cob and transfer them to a large mixing bowl. The smell alone at this stage is absolutely mouthwatering!
Step 4: Make the Dressing
While your corn cools, grab a small bowl and whisk together the mayonnaise, sour cream, chili powder, cayenne pepper (if you like it hot), freshly squeezed lime juice, and lime zest. This creamy, zesty dressing is what sets Chili-Lime Grilled Corn Salad apart from every other corn side dish.
Step 5: Toss and Combine
Pour the dressing over your freshly cut corn kernels. Add the crumbled cotija cheese, chopped cilantro, and diced red onion. Toss everything until evenly mixed, ensuring every kernel is coated in that dreamy, flavor-packed sauce. Taste and finish with salt and pepper if needed.
Step 6: Serve or Chill
You can serve your Chili-Lime Grilled Corn Salad right away for an irresistible warm salad, or let it chill in the fridge for 20–30 minutes so the flavors meld even more. Either way, you’re in for a treat!
How to Serve Chili-Lime Grilled Corn Salad
Garnishes
For a final, flavorful touch, sprinkle extra cotija cheese over the top and a handful of fresh cilantro leaves. If you like it spicy, a pinch more chili powder or a few thin-sliced jalapeños really makes each serving pop with color and personality.
Side Dishes
Chili-Lime Grilled Corn Salad pairs flawlessly with just about anything that comes off the grill. It’s perfect alongside grilled chicken, steak, tacos, or piled up beside your favorite burgers. The bright citrus and creamy bits also play well with hearty beans or a simple avocado salad for a vegetarian spread.
Creative Ways to Present
Try serving this salad in individual cups or mason jars for a picnic-perfect presentation, or pile it high onto grilled toast or inside street tacos for a surprising and delicious twist. For parties, set out small spoons and let guests scoop their own—no one can resist going back for just a little more!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your Chili-Lime Grilled Corn Salad in an airtight container in the refrigerator. It stays vibrant and delicious for up to three days, making it an excellent candidate for meal prep or late-night snacking.
Freezing
While this salad is best enjoyed fresh, you can freeze it if you must. Keep in mind that freezing will slightly change the texture, making it a bit softer. Store in a sealed freezer-safe container and thaw in the fridge overnight before enjoying.
Reheating
If you like your salad warm, simply pop individual servings in the microwave for 20–30 seconds, or toss in a skillet over low heat until just warmed through. The flavors will still shine, whether you serve it warm or chilled.
FAQs
Can I use frozen or canned corn if fresh corn isn’t available?
Absolutely! If fresh corn is out of season, grab frozen kernels and sauté them in a hot skillet with a touch of olive oil until they pick up a bit of char. Canned corn works, too—just drain well and dry with a towel before tossing it in the pan.
Is there a dairy-free version of Chili-Lime Grilled Corn Salad?
Yes! Simply swap regular mayo for your favorite vegan mayo, and either skip the cotija cheese or use a plant-based alternative. The salad will still be luscious and packed with flavor.
Can I make the salad ahead of time?
You can! Prepare everything a few hours in advance and store it in the fridge. The flavors actually meld and deepen as it sits, so your Chili-Lime Grilled Corn Salad will taste even better after a short chill.
How spicy is this salad?
With just chili powder, it’s never overpowering—mostly smoky and slightly warm. Add the cayenne for extra heat, or leave it out if you prefer a milder salad. You can always top individual portions with more spice for those who like it hot.
What’s the best way to cut corn off the cob?
Stand the cob upright in a large bowl, and run a sharp knife straight down, letting the kernels fall into the bowl. This helps catch every last golden kernel and cuts down on the mess!
Final Thoughts
Few dishes capture summer flavor quite like Chili-Lime Grilled Corn Salad. It’s the kind of recipe you’ll find yourself craving again and again, whether you’re hosting a backyard bash or just want to light up a weeknight dinner. Give it a try, and let every bite remind you of good friends and sunny days!
Print
Chili-Lime Grilled Corn Salad Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Chili-Lime Grilled Corn Salad is a vibrant and zesty dish that perfectly balances smoky grilled corn with tangy lime and a hint of chili heat. With a creamy dressing and savory cotija cheese, this salad is a delightful side for any summer gathering.
Ingredients
For the Salad:
- 4 ears fresh corn (husks removed)
- 1 tablespoon olive oil
- 1/3 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- Salt and pepper to taste
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Juice of 1 lime
- Zest of 1 lime
Instructions
- Preheat the Grill: Preheat grill to medium-high heat.
- Grill the Corn: Brush corn with olive oil and grill for about 10–12 minutes until lightly charred. Remove from grill and cool slightly.
- Prepare the Salad: Cut corn kernels off the cob and place in a large bowl. In a small bowl, whisk together mayo, sour cream, chili powder, cayenne, lime juice, and zest. Pour over corn, add cotija, cilantro, and onion. Mix well.
- Season and Serve: Season with salt and pepper. Serve immediately or chill for 20–30 minutes for enhanced flavor.
Notes
- Frozen or canned corn can be used as a substitute for fresh corn.
- For a dairy-free version, use vegan mayo and omit cheese or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
- Calories: 230
- Sugar: 4g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
