This chili lime grilled corn salad has become a staple in my kitchen, especially during the summer months when fresh corn is at its peak. I love how the smoky char from the grill pairs with the bright tang of lime and the gentle heat from chili powder. The aroma of grilled corn always makes the kitchen feel lively and inviting.

I often serve this salad as a side for casual cookouts or alongside tacos and grilled meats. The crisp kernels and creamy dressing make every bite satisfying but not heavy. It’s a dish that holds up well at room temperature, making it practical for potlucks and picnics.

What makes this salad special is its balance—sweet, smoky, tangy, and just a touch spicy. The texture is a mix of juicy corn, crunchy onion, and creamy cheese, with fresh herbs tying it all together. It’s easy to prep ahead and always gets finished first at gatherings.

I find myself making this recipe whenever I want something fresh and colorful on the table. It’s flexible, quick to assemble, and always delivers on flavor without fuss.

Quick Facts

Why You’ll Love It

This chili lime grilled corn salad is a crowd-pleaser for its bold flavors and easy prep. It’s perfect for summer meals, but I make it year-round with frozen corn when fresh isn’t available. The combination of charred corn, zesty lime, and a little heat makes it irresistible.

• Smoky-sweet flavor from grilled corn.
• Bright, zesty lime and chili kick.
• Easy to make ahead for gatherings.
• Pairs well with many mains.
• Flexible—use fresh or frozen corn.
• Great texture: juicy, creamy, crunchy.

Ingredients

This salad relies on simple, fresh ingredients for maximum flavor. If you can get peak-season corn, use it, but frozen works in a pinch. The dressing is a quick mix of pantry staples, and a handful of fresh herbs brings everything together.

• 4 ears fresh corn, husked (or 3 cups frozen corn, thawed and patted dry)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 1/3 cup cotija or feta cheese, crumbled
• 1 jalapeño, seeded and finely chopped (optional)
• Zest and juice of 1 large lime
• 2 tablespoons mayonnaise
• 1 teaspoon honey
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Grilling the corn brings out its natural sweetness and adds a smoky depth. The rest of the salad comes together quickly while the corn cools. If using frozen corn, sauté it in a skillet until lightly charred.

1. Preheat a grill to medium-high heat. Brush corn with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon salt.
2. Grill corn, turning every 2-3 minutes, until lightly charred on all sides (8-10 minutes total). Remove and let cool slightly.
3. While corn cools, in a large bowl, whisk together remaining olive oil, chili powder, smoked paprika, lime zest and juice, mayonnaise, honey, and a few grinds of black pepper.
4. Cut kernels off the cooled corn cobs and add to the bowl.
5. Add red onion, cilantro, cotija or feta, and jalapeño (if using). Toss gently to combine.
6. Taste and adjust salt, lime, or chili as needed. Serve at room temperature or slightly chilled.

Chef Tips

A few simple tweaks can make this salad even easier and more flavorful. Here are some tips I’ve picked up after making it many times.

• Use a bundt pan to catch corn kernels when slicing off the cob.
• Chill the salad for 30 minutes for deeper flavor.
• Add avocado just before serving for creaminess.
• For extra heat, use hot chili powder or add more jalapeño.
• Leftover salad makes a great taco filling.

Substitutions

This recipe is flexible, so you can swap ingredients based on what you have. Here are some easy substitutions that work well.

• Use frozen corn (thawed and dried) if fresh isn’t available.
• Replace cotija with feta or queso fresco.
• Swap cilantro for parsley if you prefer.
• Greek yogurt can replace mayonnaise.
• Add diced bell pepper instead of jalapeño for less heat.
• Maple syrup can be used instead of honey.

Storage & Reheating

This salad stores well, making it convenient for meal prep or leftovers. The flavors meld as it sits, but the texture is best within a day or two.

• Refrigerate in an airtight container up to 3 days.
• Stir before serving to redistribute dressing.
• If making ahead, add cheese and herbs just before serving.
• Best served at room temperature or lightly chilled.
• Avoid freezing; texture suffers.

Perfect Pairings

This salad’s smoky, tangy flavors pair well with a variety of dishes. I like to serve it with grilled proteins or as part of a casual buffet.

• Grilled chicken or steak
• Fish tacos or shrimp skewers
• Chilled rosé or sauvignon blanc
• Black bean and rice bowls

FAQs

Here are answers to some common questions that come up when making this salad. These tips should help you get the best results every time.

Nutritional Note

Approximate per serving: 210 calories, 8g fat, 32g carbs, 6g protein. Values will vary based on ingredients and serving size.