Ingredients
Scale
- 4 ears of corn, husked
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1/4 cup olive oil
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn on the cob for about 10-15 minutes, turning occasionally until charred and cooked through.
- Remove the corn from the grill and let it cool slightly. Once cooled, cut the kernels off the cob and place them in a large mixing bowl.
- Add the diced red bell pepper, diced red onion, chopped cilantro, and minced jalapeño to the bowl with the corn.
- In a separate small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the corn salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- Feel free to add avocado or black beans for extra flavor and texture.
- This salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
- Cuisine: Mexican
Keywords: grilled corn salad, corn salad recipe, summer salad, cilantro lime corn salad