Grilled Corn Salad With Cilantro & Peppers
27 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
Smoky, charred corn meets crunchy peppers and a sharp cilantro-lime hit, so every bite snaps with sweet, salty, and a little heat if you want it.
This is my go-to side for BBQs, taco night, and potlucks because it travels like a champ, plays nice with grilled steak or fish, and tastes even better after a quick chill.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients
- 4 ears fresh corn on the cob fresh corn on the cob 4 ears
- 1 red bell pepper, diced red bell pepper 1 ct
- ½ small red onion, finely chopped red onion 0.5 ct small
- ½ cup fresh cilantro leaves, chopped fresh cilantro leaves 0.5 oz
- 3 Tbsp fresh lime juice limes 1.5 ct (for fresh lime juice)
- 3 Tbsp olive oil olive oil
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- pinch chili powder (optional, for a smoky kick) chili powder 1 pinch
How to Make Grilled Corn Salad With Cilantro & Peppers
-
Heat the grill
Preheat your grill to medium-high heat, about 450 F, and clean the grates so the corn gets that sexy char without sticking.
-
Prep the corn
Husk the corn and remove silk, then rub lightly with 1 teaspoon olive oil and a pinch of salt and pepper for early seasoning.
-
Grill until charred and juicy
Place corn on the hot grates, close the lid, and grill 10 to 12 minutes, turning every 2 to 3 minutes until kernels are blistered in spots and smell nutty-sweet.
If you want extra smoke, char the whole red pepper alongside until lightly blistered, then cool and dice.
-
Cool and strip the kernels
Transfer corn to a sheet pan to cool 5 minutes so you do not chase runaway kernels.
Stand an ear upright in a large bowl, base set inside a small inverted bowl, and slice downward with a sharp knife to catch every kernel cleanly.
-
Make the lime dressing
In a large mixing bowl, whisk 3 tablespoons lime juice with 3 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of chili powder if you like it smoky.
-
Toss and finish
Add warm corn kernels, 1 diced red bell pepper, 1/2 small finely chopped red onion, and 1/2 cup chopped cilantro to the bowl and toss until glossy.
Taste and adjust salt, pepper, and lime until it sings, then let it sit 10 minutes so the flavors settle in.
Substitutions
- Cilantro -> Flat-leaf parsley plus a few mint leaves
- Herb-averse to cilantro? A 3:1 mix of parsley to mint keeps the salad fresh and green while adding a cool, clean finish without the soapy note some taste in cilantro.
- Lime juice -> Apple cider vinegar plus a pinch of sugar
- Use 3 tablespoons ACV and add a small pinch of sugar to mimic lime’s bright-sour pop; the salad tastes a touch rounder but stays vibrant and balanced.
- Corn on the cob -> Fire-roasted frozen corn
- Swap in 3 to 3 1/2 cups thawed fire-roasted kernels for off-season ease; you lose a bit of juicy snap, but the smoky flavor holds up and the texture stays pleasantly crisp when tossed warm.
Tips
- Char, do not cremate
- Oil the corn lightly and keep that grill at steady medium-high so you get caramelized spots with juicy bite, not dry, leathery ears.
- Season while warm
- Dress the corn within a few minutes of cutting so the warm kernels absorb lime and olive oil, locking in flavor all the way to the core.
- Tame sharp onion
- If your red onion is loud, rinse the chopped onion under cold water for 10 seconds and pat dry to keep crunch without the sting.
- Safer kernel removal
- Use a small bowl inverted inside a big bowl to anchor the cob, then slice down with a sharp chef’s knife for clean cuts and no mess.
- Balance like a pro
- If the salad tastes flat, add a pinch more salt before more acid; if it is sharp, splash in another teaspoon of olive oil or a tiny pinch of sugar.
- Make-ahead game plan
- Grill and cut the corn up to a day ahead and refrigerate, then toss with dressing, herbs, and veg right before serving to keep it bright and crisp.
Nutrition Facts *
| Energy | 225 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 12 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I grill the corn in the husk instead of husked?
- Yes. Grill corn in the husk 12 to 15 minutes, turning a few times, until the husk is charred and the kernels are tender, then peel, return to the grill for 1 to 2 minutes to kiss with char, and proceed.
- No outdoor grill available?
- Use a cast-iron grill pan on high heat or broil the husked corn 6 inches from the element, turning until blistered; ventilate well and watch closely.
- How do I keep kernels from flying everywhere when cutting?
- Let the corn cool briefly, anchor the cob in a bowl-on-bowl setup, and slice downward in controlled strokes rather than sawing so the kernels fall neatly into the bowl.
- My salad tastes too acidic. What now?
- Whisk in another teaspoon of olive oil and a small pinch of sugar, then retaste with a grain of salt on your tongue; fat and a touch of sweetness smooth sharp edges fast.
- Can I make it ahead without it getting soggy?
- Toss corn with dressing up to 4 hours ahead, then fold in pepper, onion, and cilantro right before serving to keep textures crisp.
- How long do leftovers keep?
- Refrigerate in a glass container up to 3 days; revive with a squeeze of lime and a drizzle of oil, and let it come to room temp for the best flavor.
Serving Suggestions
This salad loves company with grilled steak, shrimp, or a slab of salmon, and it is a knockout scooped up with salty tortilla chips as a cookout starter.
For a luxe twist, fold in diced avocado and a crumble of cotija or feta, or dust with smoked paprika to deepen the charred vibe without extra heat.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
