Easy Grilled Corn Salad with Lime and Cilantro
Easy Grilled Corn Salad with Lime and Cilantro is the perfect summer side dish. After making this many times, I’ve discovered the trick to keeping it crispy is to grill the corn just right. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Street Corn Pasta Salad with Chili Butter Sauce and Easy Cranberry Brie Stuffed Chicken Recipe for Dinner.
Why This Easy Grilled Corn Salad with Lime and Cilantro Is Pure Comfort
- Crispy, juicy corn kernels
- Zesty, tangy lime dressing
- Fresh, fragrant cilantro
- Quick and easy to make
- Better than takeout
What You'll Need for Easy Grilled Corn Salad with Lime and Cilantro
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 ears of corn, husks removed
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- Lime juice
- Olive oil
- Salt
- Black pepper
- Optional: Crumbled feta cheese
- Optional: Diced avocado
- Optional: Chopped red onion
📝 Ingredient Notes
- corn: Use fresh corn on the cob for the best flavor.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect grilling. → See on Amazon
- Immersion Blender — Easy blending of the dressing right in the bowl. → See on Amazon
How to Make Easy Grilled Corn Salad with Lime and Cilantro
- Grill the corn: Preheat grill to medium-high heat. Grill corn, turning occasionally, until charred on all sides, about 10-12 minutes. Let cool, then cut kernels off the cob.
- Make the dressing: In a blender, combine lime juice, olive oil, salt, and black pepper. Blend until well combined.
- Assemble the salad: In a large bowl, combine corn, cilantro, and dressing. Toss until well coated. Add optional toppings if desired.
Cook's Tips for Perfect Easy Grilled Corn Salad with Lime and Cilantro
- Common mistake and fix: Don't overcook the corn. It can become mushy and lose its crunch.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days.
- Make-ahead tip: You can grill the corn and cut the kernels ahead of time. Store in the fridge until ready to use.
Storing & Reheating Easy Grilled Corn Salad with Lime and Cilantro
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Grill and cut corn ahead of time
Freezing Easy Grilled Corn Salad with Lime and Cilantro
Not recommended
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not recommended
Recipe Notes
- Chef tip: For a spicy version, add a diced jalapeño to the salad.
- Best substitution: If you don't have a blender, you can whisk the dressing ingredients together in a bowl.
- Make-ahead: See storage notes.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your salad is too dry, add a bit more lime juice or olive oil.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and safer. → Check price on Amazon
Easy Grilled Corn Salad with Lime and Cilantro
Ingredients
Main Ingredients
- 6 ears of corn, husks removed
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
Seasonings
- Lime juice
- Olive oil
- Salt
- Black pepper
Optional Toppings
- Crumbled feta cheese
- Diced avocado
- Chopped red onion
Instructions
- Grill the corn: Preheat grill to medium-high heat. Grill corn, turning occasionally, until charred on all sides, about 10-12 minutes. Let cool, then cut kernels off the cob.
- Make the dressing: In a blender, combine lime juice, olive oil, salt, and black pepper. Blend until well combined.
- Assemble the salad: In a large bowl, combine corn, cilantro, and dressing. Toss until well coated. Add optional toppings if desired.
Notes
- Chef tip: For a spicy version, add a diced jalapeño to the salad.
- Best substitution: If you don't have a blender, you can whisk the dressing ingredients together in a bowl.
- Make-ahead: See storage notes.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your salad is too dry, add a bit more lime juice or olive oil.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Not recommended
- Oven reheat: Not necessary
- Microwave reheat: Not recommended
- Make ahead: Grill and cut corn ahead of time
Nutrition Per Serving
- Calories: 140
- Protein: 4g
- Fat: 10g
- Carbs: 14g
- Fiber: 2g
- Sugar: 3g
- Sodium: 300mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Corn Salad with Lime and Cilantro FAQs
Overcooking the corn can make it mushy. Be sure to grill it just until charred.
Yes, see storage notes for details.
Try adding crumbled feta cheese, diced avocado, or chopped red onion.
Yes, you can roast the corn in the oven at 400°F (200°C) for about 20 minutes, turning occasionally.
Add a bit more lime juice or olive oil to thin it out.
A Warm Final Note
I can’t wait for you to try Easy Grilled Corn Salad with Lime and Cilantro and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
