Corn and Roasted Red Pepper Salad with Zesty Lime

There’s something magical about the way summer flavors come together crisp, smoky, and full of color. This Corn and Roasted Red Pepper Salad with Zesty Lime is that kind of magic in a bowl. It’s a vegan recipe that celebrates sunshine: golden corn kissed by heat, sweet roasted peppers, and a bright lime dressing that ties it all together. Every bite tastes fresh, juicy, and just a little smoky the kind of salad you crave when the weather turns warm or when you need a burst of flavor in the middle of winter.

As a lifelong plant-based cook, I’ve learned that the simplest ingredients often make the biggest impact. This salad is living proof. The char on the corn adds depth, the roasted peppers bring sweetness, and the lime dressing cuts through it all with a citrus zing that keeps you coming back for another bite.

And here’s the best part it’s quick, light, and full of nutrients. Corn provides natural sweetness and fiber, red peppers are rich in vitamin C, and olive oil adds those healthy fats your body loves. You don’t need dairy or mayo to make this salad creamy or satisfying. The balance of flavors and textures does all the work.

If you’re using fresh corn, remember: always cook until it’s tender but still slightly crisp. According to the USDA Food Safety Guidelines, keeping cooked vegetables out of the “danger zone” (40–140°F / 4–60°C) is essential, so chill your salad promptly after mixing if you’re prepping ahead.

Whether you’re grilling outside, meal-prepping for the week, or hosting a summer dinner, this salad fits right in. It’s a side that steals the show colorful, clean, and full of life. Let’s dive in.

At a Glance

Equipment: grill pan or outdoor grill, sharp knife, mixing bowl, whisk.

What You’ll Need

Ingredients

For the Salad:

• 3 cups (about 4 ears / 450 g) fresh corn kernels
• 2 large red bell peppers (about 300 g), roasted and diced
• 1 small red onion (80 g), finely chopped
• ¼ cup (15 g) fresh cilantro or parsley, chopped
• 1 tablespoon (15 ml) olive oil (for roasting)
• Salt and black pepper, to taste

For the Lime Dressing:

• 2 tablespoons (30 ml) olive oil
• Juice and zest of 1 lime (about 2 tablespoons / 30 ml juice)
• 1 teaspoon (2 g) smoked paprika
• 1 teaspoon (5 ml) maple syrup or agave nectar
• Optional: ½ teaspoon chili flakes for heat

Smart Swaps – Vicki’s Vegan Touch

• No grill? Use a cast-iron pan or oven broiler for a perfect char.
• Oil-free option: Swap olive oil for 2 tablespoons (30 ml) aquafaba (chickpea water) for a lighter dressing.
• Add protein: Toss in 1 cup (150 g) of cooked black beans or chickpeas for a hearty meal.
• Budget tip: Frozen corn works beautifully. Just thaw and pat dry before roasting.
• Herb swap: Try basil or mint instead of cilantro for a fresh twist.

Why This Recipe Works

This recipe isn’t just about pretty colors it’s built on balance. Let’s break it down.

1. Roasting unlocks flavor. When corn and peppers hit the heat, their sugars caramelize, creating that signature smoky-sweet taste. The char adds depth you can’t get from raw vegetables.
2. Acid + fat = harmony. The lime juice brightens the dish while olive oil smooths it out. That balance keeps your palate happy and prevents the salad from tasting too sharp or dry.
3. Texture layering. The crisp corn contrasts with the soft roasted peppers and the slight crunch from onions. It’s a symphony of bites that keep you engaged.
4. Color equals nutrients. Those vibrant yellows and reds aren’t just pretty they’re packed with antioxidants like carotenoids and vitamin C.

And because it’s all plants, this salad is naturally gluten-free, dairy-free, and perfect for everyone at the table.

Let’s Cook

Follow these easy, foolproof steps to make your salad pop.

Step 1 – Prep and Roast the Veggies

Preheat your grill or oven to 400°F (200°C). Brush the corn lightly with olive oil. Place whole red peppers and corn directly on the grill or on a parchment-lined baking tray. Roast for 10–12 minutes, turning occasionally until you see light char marks and the corn smells sweet and toasty.

Pro Tip: If you’re broiling, keep an eye on the peppers once their skin blisters, they’re ready to peel.

Step 2 – Cool and Chop

Let the roasted vegetables cool for 5 minutes. Cut the kernels off the cob and dice the roasted peppers (peel off charred skin if preferred). Finely chop your red onion and herbs.

Step 3 – Whisk the Dressing

In a small bowl, whisk together olive oil, lime juice, zest, smoked paprika, maple syrup, salt, pepper, and chili flakes (if using). Taste and adjust more lime for brightness, more maple if you like a hint of sweetness.

Step 4 – Toss and Combine

Add the corn, peppers, onion, and cilantro into a large mixing bowl. Pour over the dressing and toss gently until everything glistens. Taste again balance is key.

Step 5 – Chill or Serve Warm

You can serve it immediately while still slightly warm or chill it for at least 20 minutes for a refreshing bite. Either way, it’s crisp, colorful, and bursting with flavor.

If this, then that:

• If your salad tastes too acidic → add a drizzle more olive oil or a pinch of sugar.
• If it feels dry → a splash of warm water or extra lime juice perks it up.
• If it’s too mild → double up on smoked paprika or add jalapeño slices.

Make It Your Way

Weeknight Fast-Track

Use canned roasted red peppers and frozen corn (thawed and patted dry). Skip roasting and mix directly with the dressing for a 10-minute version.

Family-Friendly Mild

Skip chili flakes and use sweet paprika instead. Add diced avocado or cucumber to make it creamier and more hydrating for kids.

Bold & Spicy

Toss in diced jalapeños or drizzle with a vegan chipotle sauce. Smoky, spicy, and bold perfect for taco night.

Grill Lover’s Upgrade

Char everything on the grill, even the lime halves before juicing. The heat caramelizes the lime and adds depth to your dressing.

Vegan Protein Boost

Mix in grilled tofu cubes or roasted chickpeas. They soak up the lime dressing beautifully and make this salad a full meal.

Nutrition (Per Serving)

Note: Values are approximate and based on the listed ingredients.

Save It for Later

Refrigeration:
Store in an airtight glass container for up to 3 days. The flavors deepen overnight perfect for meal prep.

Freezing:
Not recommended; roasted peppers and corn lose their texture after thawing.

Reheating:
If you prefer it warm, gently reheat in a skillet over low heat for 2–3 minutes, just until the corn softens. Avoid microwaving it can make the vegetables soggy.

Food Safety Tip: Always refrigerate within 2 hours of serving to keep it fresh and safe.

Serve It Like a Pro

Pair this salad with:

• Grilled portobello steaks or crispy tofu
• Quinoa pilaf or brown rice for a fuller meal
• Vegan tahini dressing drizzle for creamy contrast
• Warm pita bread or corn chips for scooping

It’s an ideal dish for picnics, potlucks, or as a bright side next to plant-based BBQ mains. To elevate presentation, serve it in a rustic wooden bowl and sprinkle with a pinch of smoked paprika and a few lime wedges on the side. Simple, yet show-stopping.

Your Turn in the Kitchen

Cooking, to me, is a form of love and this salad is a hug in a bowl. The colors, the crunch, the way that lime wakes everything up it’s the kind of recipe that reminds us plant-based eating isn’t about restriction; it’s about abundance.

You don’t need fancy ingredients or hours in the kitchen to eat well. With just a few fresh vegetables, a squeeze of citrus, and a little heat, you can create something that feels alive on your plate. That’s what vegan cooking is all about celebrating what the earth gives us, as simply and beautifully as possible.

I’d love to see how your version turns out. Snap a photo, tag your creation with #EasyCrispyRecipes, and share your vegan twist. Maybe you’ll add avocado, grilled zucchini, or a handful of microgreens whatever makes it yours.

Because good food is meant to be shared and this Corn and Roasted Red Pepper Salad with Zesty Lime deserves the spotlight at every table.