Charred Corn Salad

5 from 1 vote

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.

Prep Time30

Chill30

Total Time1

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 178kcal

Author: Alison Corey

Equipment

Grill Pan
Large Mixing Bowl

Ingredients

Salad

4 ears sweet corn
1 red bell pepper diced
1 cup cherry tomatoes cut in half
15 ounce black beans drained and rinsed
¼ cup red onion finely diced
¼ cup fresh cilantro roughly chopped
1 tablespoon jalapeño diced
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Dressing

3 tablespoon lime juice
2 tablespoon olive oil
1 teaspoon agave nectar or maple syrup
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ tsp ground black pepper

Instructions

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. Let the corn cool slightly, then cut the kernels off the cobs and place them in a large bowl.
Add the diced red bell pepper, halved cherry tomatoes, black beans, finely chopped red onion, diced jalapeño, and chopped cilantro to the bowl with the charred corn.
In a small bowl, whisk together the lime juice, olive oil, agave nectar, cumin, smoked paprika, salt, and pepper until well combined.
Pour the dressing over the salad ingredients. Gently toss to combine. Chill for 30 minutes in the fridge.
Serve with tortilla chips or enjoy as a side dish.

Notes

Tips for Making Charred Corn Salad

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

Nutrition