20-Minute Cilantro Lime Grilled Corn
This vibrant grilled corn salad combines sweet charred corn kernels with smoky poblano and jalapeño peppers, brightened with fresh cilantro and lime juice. The peppers are grilled alongside the corn until blistered, then steamed to easily remove their skins, adding a deep, smoky flavor that complements the sweet corn. Perfect as a summer side dish for barbecues or Mexican-inspired meals, this colorful salad offers a balance of heat, smoke, and citrus freshness that pairs beautifully with grilled meats or as part of a taco bar.
Ingredients
Instructions
- 1
Husk the corn and place on a hot grill along with the poblano and jalapeno pepper halves
- 2
Cook about 10 minutes, turning occasionally, until charred and cooked through
- 3
Remove from grill and place peppers in a sealed plastic bag or a mixing bowl with plastic wrap tightly covering the top for 10 minutes
- 4
When corn is cool enough to handle, cut the kernels from the cobs into a medium bowl
- 5
Add butter and stir well until melted and combined
- 6
Remove peppers from bag and peel off the charred skins
- 7
Chop into small pieces and add to the bowl
- 8
Stir in cilantro, lime juice, garlic, paprika, salt, and pepper
- 9
Serve
Tips
Steam the grilled peppers in a sealed bag to make the charred skin peel off easily
Let the corn cool slightly before cutting kernels to avoid burns while handling
Add the butter while the corn is still warm so it melts and coats the kernels evenly
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and served at room temperature
Best served warm or at room temperature
Common Mistakes
Don't skip steaming the peppers to avoid tough, charred skin
Let corn cool before cutting kernels to prevent burns
Substitutions
Dairy-Free Swaps
General Alternatives
Increases heat level
FAQ
Can I make this without a grill?
Yes, you can roast the corn and peppers in a 450°F oven for 15-20 minutes, turning once, until charred and tender.
What if I don't like spicy food?
Omit the jalapeño pepper and use only the poblano, or substitute bell peppers for a completely mild version.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. The flavors actually improve after sitting for a few hours.