Honey Lime Grilled Corn Salad

This Mexican style summer recipe is one of the best grilled dishes! The Honey Lime Grilled Corn Salad can be served hot or cold.


  • 3 ears of corn, husked with silks removed
  • 2 Tbsp + 1 tsp grapeseed oil, divided
  • Black pepper and salt
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 green bell pepper, diced
  • 1 tsp red wine vinegar
  • 2 tsp lime juice
  • 1 tsp honey


Rub corn with 1 Tablespoon grapeseed oil and salt and pepper to taste. Grill until ears are slightly browned, about 7 minutes; remove, and cool. Remove corn kernels and place in a large bowl with tomatoes, onion, and bell pepper. In a small bowl, mix remaining oil, vinegar, lime juice, and honey. Toss with the salad.


Amy Gorin

is a Registered Dietitian Nutritionist,  media personality, and writer in the NYC area.