Perfect for picnics and cookouts (especially since it can be mostly made ahead)! And after extensive testing, we’ve found a couple handy tricks for keeping it lighter, too!
Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred.
Remove the corn from the grill and cool until you can safely handle it. When the corn is cool enough to handle, carefully cut the kernels from the cobs with a sharp knife or a handy corn stripper.
Place 4 cups of corn kernels in a medium bowl. Add cilantro, green onions, lime juice, kosher salt, and chipotle chile pepper powder. Stir to combine thoroughly.
This salad can be mostly made ahead of time. Combine grilled corn with the other ingredients in step 4, and then refrigerate the salad for up to a day ahead.