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.


Helpful kitchen tools:

Corn cob holders

Silicone brush

Small glass bowls

Large glass bowl



  • 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.


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Amy Gorin

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