Chili Lime Grilled Corn Salad
User Reviews
4.7
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 cup
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Course
Salad, Condiments
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Cuisine
Tex-Mex
Chili Lime Grilled Corn Salad
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Fire roasted corn with a spicy tangy chili lime dressing. This corn salad makes for a delicious side or salsa for a Tex-Mex feast.
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Ingredients
For salad
- 3 ears sweet corn
- 175 grams red bell pepper (1 small pepper seeded and finely diced)
- 1 medium jalapeno pepper (seeded and finely diced)
- 1 scallion (minced)
- 5 prigs cilantro (2 tablespoons, minced)
For dressing
- 1 lime
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Shuck the corn and remove as much of the silk as you can by rubbing the ears with a paper towel.
- Put the corn on a hot grill, or in a hot broiler (with the rack at the top position) and let the corn char slightly, rotating 4 times to get even charring. Be careful when doing this as the corn tends to pop, shooting bits of hot corn in unpredictable directions at high speed.
- When the corn is done, set it aside and chop the other vegetables.
- When the corn is cool enough to handle, put the stem end into a bowl, hold the tip with your fingers. Use a sharp knife to cut the kernels off the cob and into the bowl.
- Add the chopped peppers, scallions and cilantro to the bowl.
- To make the dressing, zest the lime into a small bowl and then juice it. You want about ¼ cup of lime juice, so if your limes are dry you may need to use more than one lime.
- Add the chili powder, salt and black pepper and whisk the dressing together. Pour the mixture over the salad and toss to coat.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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