This zesty chili lime corn salad bursts with the sweetness of fresh corn, the tang of lime, and the savory edge of crumbled queso fresco. A fast, flavorful side dish that brings summer vibes to any table.
Why You’ll Love This Recipe:
- Packed with bright, bold flavor and texture
- Only a few simple ingredients
- Naturally gluten-free and vegetarian
- Ready in under 20 minutes
- Perfect for BBQs, potlucks, or weeknight dinners
Chili Lime Sweet Corn Salad
There’s something magical about fresh corn in the summertime. It’s sweet, crisp, juicy, and downright irresistible — especially when paired with chili and lime.
This Chili Lime Sweet Corn Salad takes those classic summer flavors and amplifies them with the richness of melted butter, the zest of lime juice, and the salty crumble of queso fresco.
Inspired by Mexican street corn (elote), this version is quicker, lighter, and just as satisfying. No need for skewers or a grill. Just boil, chop, mix, and serve.
Fresh ears of corn are briefly boiled to retain their crunch and sweetness. Once cool enough to handle, the kernels are sliced off and tossed with a citrusy, chili-kissed butter dressing.
The lime juice adds a refreshing tang that cuts through the butter, while chili powder brings subtle warmth without overpowering the natural sweetness of the corn.
A handful of chopped cilantro adds an herbal kick and deepens the salad’s flavor, making each bite more complex.
Queso fresco finishes things off with a crumbly texture and briny punch. It’s the perfect contrast to the corn’s tender pop and the richness of the butter.
What you end up with is a bowl of sunshine — fresh, vibrant, and loaded with flavor. It tastes like summer, and it goes with absolutely everything.
Serve it alongside grilled chicken, burgers, tacos, or even as a topping for grain bowls and salads.
You can make this ahead of time and store it in the fridge for up to 3 days. It keeps beautifully and gets better as the flavors meld.
Want to take it up a notch? Add diced avocado, jalapeños, or a pinch of smoked paprika for extra depth.
It’s also a hit at potlucks and picnics, where it disappears fast. And because there’s no mayo or dairy dressing, it travels well and stays fresh.
It’s gluten-free, vegetarian, and full of wholesome ingredients, making it a go-to side for just about any guest or diet.
Once you try this chili lime combo with corn and cheese, you’ll find yourself craving it long after summer ends.
Servings: 4-5
Time:
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Ingredients:
- 6 ears of corn, husked
- 2 tablespoons butter, melted
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder
- 1 tablespoon chopped cilantro
- 1/2 cup crumbled queso fresco
- 1/4 teaspoon salt, or to taste
Instructions:
- Bring a large pot of water to a boil. Add corn and boil for 3 minutes.
- Remove corn and allow to cool slightly. Using a sharp knife, cut kernels off the cob into a large bowl.
- In a small bowl, whisk together melted butter, lime juice, chili powder, and chopped cilantro.
- Pour dressing over the corn kernels and toss well to coat evenly.
- Add crumbled queso fresco and stir gently.
- Taste and season with salt as needed.
- Serve at room temperature or chilled.
Tips:
- Use frozen corn if fresh isn’t available; just thaw and pat dry before mixing.
- Add chopped jalapeño or a pinch of cayenne for a spicier version.
- Garnish with lime wedges for extra zing.
- Make it vegan by swapping butter and cheese for plant-based alternatives.
- Store leftovers in an airtight container for up to 3 days.
