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Flavorful Grilled Corn Salad With Zesty Lime Cilantro Butter - Bright, Fresh, and Easy

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 ears fresh corn, husks removed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup red onion, finely diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 1 ripe avocado, diced
  • 1/2 cup fresh cilantro, chopped (divided)
  • 2 green onions, thinly sliced
  • 1/2 cup cotija or feta, crumbled (optional)
  • 4 tablespoons unsalted butter, melted (or ghee for dairy-sensitive)
  • 2 limes, zested and juiced (about 4 tablespoons juice)
  • 1 clove garlic, finely grated or minced
  • 1 teaspoon honey (or agave)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder or smoked paprika
  • Pinch of salt

Method
 

  1. Preheat the grill: Heat a gas or charcoal grill to medium-high. Clean and oil grates so the corn doesn’t stick.
  2. Season the corn: Brush ears with olive oil and sprinkle with salt and pepper.
  3. Grill to char: Place corn on the grill. Cook 8–12 minutes, turning every 2–3 minutes, until lightly charred in spots and tender.
  4. Make the lime cilantro butter: In a small bowl, whisk melted butter, lime zest and juice, garlic, honey, cumin, chili powder, and a pinch of salt. Stir in half the cilantro.
  5. Cut the kernels: Let corn cool slightly. Stand each ear in a large bowl and slice kernels off with a sharp knife.
  6. Add the mix-ins: Toss kernels with red onion, bell pepper, jalapeño, green onions, and the remaining cilantro.
  7. Dress the salad: Pour the lime cilantro butter over the warm corn mixture and toss gently. Taste and add more salt, pepper, or lime if needed.
  8. Finish and serve: Fold in avocado and cotija just before serving so they stay intact. Serve warm or at room temperature.