Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 ears corn (about 4 cups kernels)
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 2 medium sweet bell peppers (1 red, 1 yellow), diced
- 4 scallions, thinly sliced
- 1/2 cup chopped cilantro leaves and tender stems
- Zest of 2 limes
- 1/4 cup fresh lime juice (from 2 limes)
- 1 tablespoon honey
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon freshly ground black pepper
Do This
- 1. Heat oven to 450°F and line a rimmed sheet pan.
- 2. Cut corn kernels off the cobs; toss with 1 tablespoon oil and 1/2 teaspoon salt.
- 3. Roast corn 16–18 minutes, stirring halfway, until browned and lightly charred.
- 4. Whisk lime zest/juice, honey, chili powder, paprika, cayenne (optional), pepper, remaining 1 tablespoon oil, and remaining 1/4 teaspoon salt.
- 5. In a bowl, combine roasted corn, diced peppers, and scallions.
- 6. Toss with dressing; fold in cilantro.
- 7. Serve warm or at room temperature with extra lime if you like.
Why You’ll Love This Recipe
- Big barbecue energy: sweet corn + smoky chili + bright lime tastes like summer.
- Quick oven-roast method delivers charred flavor without needing a grill.
- Crisp peppers and scallions keep it fresh and crunchy, not heavy.
- The honey-lime dressing balances heat and acidity so it plays well with ribs, burgers, or tacos.
Grocery List
- Produce: 4 ears corn, 2 limes, 2 sweet bell peppers (red and yellow), 4 scallions, 1 bunch cilantro
- Dairy: None
- Pantry: Extra-virgin olive oil, honey, chili powder, smoked paprika, cayenne pepper (optional), kosher salt, black pepper
Full Ingredients
For the roasted corn
- 4 ears corn, husked (about 4 cups kernels)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
For the salad mix-ins
- 2 medium sweet bell peppers (about 2 1/2 cups diced total), diced into 1/4-inch pieces
- 4 scallions, thinly sliced (white and green parts)
- 1/2 cup chopped cilantro leaves and tender stems, loosely packed
For the chili-lime dressing
- Zest of 2 limes
- 1/4 cup fresh lime juice (from 2 limes)
- 1 tablespoon honey
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Arrange a rack in the upper third of the oven and preheat to 450°F. Line a rimmed sheet pan with parchment paper (or leave it bare for a bit more char, if you don’t mind extra cleanup).
Step 2: Cut the kernels off the corn
Stand each ear of corn upright in a large bowl (this helps catch the kernels). Using a sharp chef’s knife, slice downward to remove the kernels. You should have about 4 cups kernels total.
Add 1 tablespoon olive oil and 1/2 teaspoon kosher salt, then toss well so the kernels are lightly coated.
Step 3: Roast until browned and a little charred
Spread the corn out on the sheet pan in an even layer (crowding = steaming, so use a big enough pan). Roast for 16–18 minutes, stirring and spreading it back out at the 8-minute mark, until the corn is tender with browned spots and a little char around some edges.
Let the corn cool on the pan for 5 minutes (this keeps the peppers and herbs from wilting too much when you mix everything together).
Step 4: Make the chili-lime honey dressing
While the corn roasts (or cools), whisk together in a large serving bowl: lime zest, 1/4 cup lime juice, 1 tablespoon honey, 1 1/2 teaspoons chili powder, 1/2 teaspoon smoked paprika, cayenne (optional), 1/4 teaspoon black pepper, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt.
Whisk until the honey dissolves and the dressing looks glossy and unified.
Step 5: Prep the peppers, scallions, and cilantro
Dice the bell peppers into small, bite-size pieces (about 1/4-inch) so they mix evenly with the corn. Thinly slice the scallions. Roughly chop the cilantro.
If you’re sensitive to raw onion bite, soak the sliced scallions in cold water for 5 minutes, then drain well before using.
Step 6: Toss the salad
Add the warm (not piping hot) roasted corn to the bowl with the dressing. Add the diced peppers and scallions. Toss thoroughly so the dressing coats everything and the lime zest is distributed.
Fold in the cilantro last to keep it bright and fresh.
Step 7: Taste, adjust, and serve
Taste and adjust as needed. For more brightness, add 1–2 teaspoons extra lime juice. For more heat, add a pinch more cayenne. For more sweetness (especially if your corn isn’t very sweet), add 1 teaspoon more honey.
Serve warm or at room temperature. This is especially good alongside grilled chicken, burgers, pulled pork, or anything smoky.
Pro Tips
- Don’t crowd the pan: Spread corn into a single layer so it roasts and chars instead of steaming.
- Zest before juicing: It’s much easier to zest whole limes than squeezed ones.
- Control the heat: Use the full 1/4 teaspoon cayenne for a noticeable kick, or skip it for a mild, family-friendly version.
- Let the corn cool briefly: A 5-minute cool-down keeps the peppers crisp and the cilantro vibrant.
- Make it party-friendly: Double the recipe and roast the corn on two pans, rotating halfway through.
Variations
- Grill version: Grill husked corn over medium-high heat for 10–12 minutes, turning every 2–3 minutes until charred. Slice kernels off and proceed as written.
- Add creamy-salty crumbles: Stir in 1/2 cup crumbled cotija or feta right before serving (optional).
- Bean boost: Add 1 (15-ounce) can black beans, rinsed and drained, for a more filling potluck side.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors intensify as it sits, though the peppers will soften slightly. For the best texture, you can make the dressing up to 3 days ahead and roast the corn up to 1 day ahead; store separately, then toss with peppers, scallions, and cilantro shortly before serving. Serve chilled, room temperature, or lightly warmed (gentle heat only so the herbs stay fresh).
Nutrition (per serving)
Approximate (based on 6 servings): 170 calories, 7 g fat, 27 g carbohydrates, 4 g protein, 4 g fiber, 8 g sugar, 300 mg sodium.
