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Grilled Corn Salad with Fresh Lime Dressing
Make this ultimate easy grilled corn salad recipe today! This dish features charred corn kernels, crisp garden-fresh veggies, fresh herbs, and a bright lime dressing. Perfect for summer cookouts, this delicious side dish bursts with smoky flavor and vibrant Mexican flavors.
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Servings: 8
Calories: 230kcal
Equipment
- BBQ Grill or Stovetop Grill
- BBQ Tongs
- Prep Bowl
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Ingredients
- 6 cups grilled corn kernels from about 8 cobs of shucked sweet corn
- 3 tablespoons vegetable oil
- 2 tablespoons Tajin Clasico Seasoning
- 2 tablespoons Bolner's Fiesta Uncle Chris’ Gourmet Steak Seasoning
- 1 bunch green onions finely sliced
- ½ cup finely chopped fresh cilantro about 1 bunch
- 4 medium jalapeños seeded & finely diced
- 1 orange bell pepper seeded & finely diced
- 1 red bell pepper seeded & finely diced
Dressing:
- ¼ cup extra virgin olive oil
- 1 lime zested
- ½ cup lime juice about 4 limes, to taste
- 2 tablespoons honey
- 1 cloves garlic minced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Prepare the corn:
- Shuck and clean corn and place on rimmed baking sheet.
- Drizzle with 3 tablespoons of vegetable oil and roll corn around in oil to coat.
- Combine Tajin and Uncle Chris Gourmet Steak Seasoning in a small bowl and then sprinkle generously on corn, coating all sides.
Grill the corn:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Roast corn on the preheated grill, turning occasionally, until specks of black char appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
- Holding a corn cob over a large bowl, use a knife to carefully slice kernels directly into the bowl; discard the cob. Repeat with remaining corn.
- To the bowl of corn, add green onion, cilantro, jalapeno, orange, and red bell pepper; toss until evenly mixed.
Prepare the dressing:
- In a medium bowl, combine extra virgin olive oil, lime zest and lime juice, honey, garlic, chili powder, cumin, salt, and pepper.
- Whisk thoroughly to combine.
Finish the Salad:
- Pour the prepared dressing over the corn and vegetables.
- Toss well to coat.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors marry. - Even better the next day!
Nutrition
Calories: 230kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 550mg | Potassium: 336mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2084IU | Vitamin C: 56mg | Calcium: 31mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.