This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Sweet corn—hot off the grill—spicy jalapeño and red onion get tossed in a summery dressing made with fresh lime juice, herbs, garlic and a bit of honey.

For more of Rach's summer recipes, check out her Funky Monkey Banana Splits and Smoky S'mack Burgers.


  • 4 ears corn, husked
  • 1 lime, zested and juiced
  • 1 cup cilantro leaves, chopped
  • One small handful mint leaves
  • 1 clove garlic, crushed
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 3 tablespoons neutral oil, peanut or safflower
  • 2 teaspoons honey, or light agave or superfine sugar
  • 1 large jalapeño, thinly sliced
  • ¼ red onion, very thinly sliced


Serves: 4


Heat a griddle or grill over high heat and char corn on the cob evenly all over, about 6-7 minutes.  

In a food processor, combine zest and juice of lime, cilantro, mint, garlic, salt, pepper, cumin, oil and honey, then process to form vinaigrette.  

Coarsely scrape the corn from cobs and toss with jalapeño, onion and dressing to combine.