Charred Corn Salad

This bright and colorful charred corn salad makes your summer parties all the more fun. It has the sweetness of corn, the juiciness of tomatoes, and the vibrance of red bell peppers. The added jalapeño gives it a nice kick! Take it to BBQs and picnics for a refreshing and healthy side dish, or even serve it as a salsa with tortilla chips as an appetizer!

Sweet corn is in season during the summer months, and it’s the best time to get creative and experiment in the kitchen with it! I have several corn recipes, such as my vegan corn casserole, cornbread, and corn muffins. You’re missing out if you haven’t made a corn salad before! This charred corn salad is a step above the rest. It’s easy and quick, taking less than thirty minutes of prep time. Serve it as a side dish with chips, or let it shine as a standalone lunch!

Jump to:

• Why You’ll Love This Recipe
• Ingredients and Notes
• How to Make Charred Corn Salad
• Substitutions
• Can I Use Frozen Corn or Canned Corn for the Recipe?
• Can I Still Char Corn Without a Grill?
• Can I Make This Salad Ahead of Time?
• Expert Tips 
• Video
• Serving Suggestions
• Storage 
• More Salad Recipes!
• Recipe

Why You’ll Love This Recipe

Perfect Make-Ahead Salad: Hosting a party? Make this delicious salad a day or two in advance to save time and divide your workload. Resting time will make the flavors meld together.

Simple Ingredients: Don’t let the long ingredient list fool you; this recipe uses the most basic ingredients and many seasoning ingredients in your pantry.

Summer Perfect: Summer is corn season, and nothing tastes better than fresh charred corn. This salad’s bright colors and flavors scream summer, making it the perfect side dish for a BBQ or picnic.

Quick and Easy: The charred corn salad comes together in less than 30 minutes (minus the resting time). Plus, it’s a pretty straightforward recipe.

Ingredients and Notes

For the Salad

Ears of Corn: Pick the corn with tightly wrapped vibrant green husks – those are the freshest. I usually get medium-sized yellow corn for my salad. It’s tender, juicy, and slightly sweet. 

Red Bell Pepper: Red peppers are sweet and nutrient-dense. Plus, yellow and red look great together. Dice them uniformly for the perfect bite. 

Cherry Tomatoes: The juicier, the better. I’m all for Sun Gold!

Black Beans: Adding black beans gives this salad a protein boost. Black beans keep you fuller longer and are a wonderful source of plant-based protein. Remember to rinse and drain well.

Red Onion: The red onion’s heat will balance the salad’s sweetness. Dice into small pieces to ensure it’s not overwhelming the salad.

Fresh Cilantro: Cilantro’s subtle citrusy kick will combine all the flavors. It’ll also make your salad look brighter.

For the Dressing

Lime Juice: You need the tanginess for all that sweetness.

Olive Oil: Avocado is another neutral oil that works well in salad dressing. It makes your dressing smooth and rich. If you avoid oil, leave it out.

Agave Nectar or Maple Syrup: These plant-based sweeteners help balance the lime juice’s acidity.

Spices: Cumin, smoked paprika, salt, and black pepper to season the dressing. Taste as you go to find your sweet (or shall I say spicy) spot.

How to Make Charred Corn Salad

1. Preheat a grill or grill pan over medium-high heat. Brush the corn with olive oil and season with salt and pepper. Grill the corn, turning occasionally, until it is charred and cooked through, about 10-12 minutes.
2. Let the corn cool slightly, then cut the kernels off the cobs and place them in a large bowl.
3. Add the diced red bell pepper, halved cherry tomatoes, black beans, finely chopped red onion, and chopped cilantro, and diced jalapeño to the bowl with the charred corn.
4. In a small bowl, whisk together the lime juice, olive oil, agave nectar, cumin, smoked paprika, salt, and pepper until well combined.
5. Pour the dressing over the salad ingredients. Gently toss to combine. Chill for 30 minutes in the fridge.
6. Serve with tortilla chips or enjoy as a side dish.

Substitutions

• Baby bell peppers come in different colors and are just as sweet as red bell peppers. If you want a more colorful salad, you can use them instead. 
• Cannellini beans are a great substitute for black beans. Their mild flavor and creamy texture will add a great flavor to the salad. Pinto beans are also a great choice.
• If cilantro tastes metallic or soapy, go with parsley or basil.

Can I Use Frozen Corn or Canned Corn for the Recipe?

If you’re making this salad during corn season, aka summer, I’d say get the fresh produce. They are inexpensive, readily available, and will give the best results. However, if you’re making the salad off-season, I won’t judge you for using frozen or canned corn. It’ll still make a tasty salad. 

Can I Still Char Corn Without a Grill?

Yes, you can! You can char corn in a cast iron skillet or the oven. The key is to get that smoky flavor and the caramelized bits. If using a skillet, heat it well before adding the corn. And for the oven method, broil for 10-12 minutes, turning occasionally.

Can I Make This Salad Ahead of Time?

Yes, yes, yes! You can prep all the ingredients ahead of time and just toss them together when you’re ready to serve. But because avocados tend to oxidize pretty quickly, don’t add it unless you’re ready to serve.

Expert Tips 

• Heat the grill well before adding the corn. This way, you’ll get that beautiful char without overcooking and drying the kernels.
• If you use a small cast iron skillet to cook corn, do it in batches. Overcrowding the skillet will cause the kernels to steam rather than char.
• Optional: Add diced avocado.

Video

Serving Suggestions

This charred corn salad with lime and cilantro is incredibly versatile. It’s light, flavorful, and super crunchy—perfect as a dip with tortilla chips. It’s my favorite for backyard summertime fun!

For a more filling meal, serve it on the side with some grilled tofu kebabs. It also makes a tasty topping for tacos or burrito bowls.

If you want to pack it for lunch, add some quinoa or brown rice to make it more filling and satisfying. 

Storage 

Fridge: Store in an airtight container in the fridge for up to 3 days.

Reserve Dressing: If you meal prep this salad, keep the dressing in a jar and pour as much as needed when serving. This way, the salad stays fresh for longer.

More Salad Recipes!

Recipe