Charred Corn Salad Recipe
The taste of fresh summer corn shines in this flavorful Charred Corn Salad. Bursting with the sweetness of roasted corn, the freshness of cilantro, and the tang of fresh lime juice, this dish is a perfect side dish for a summer cookout!
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This roasted corn salad recipe is proof that recipes don’t have to be complicated to be delicious! With simple ingredients, this salad becomes a fresh and healthy side dish that will be the hit of the cookout.
The combination of charred corn kernels, tomatoes, and queso fresco creates a delicious mix of textures and flavors that will have everyone coming back for seconds. And the best part is it’s ready in just 20 minutes!
What makes this salad truly special is the quick broiling of the corn. This step caramelizes the natural sugars in the corn kernels, adding a delicious smoky sweetness that elevates the entire dish. You could also char the corn on the grill if you have it fired up for other dishes.
You could even make this charred corn salad recipe into a light main dish by adding a protein like grilled chicken or shrimp!
How to Make Charred Corn Salad
Charred Corn Salad Recipe Ingredients
- Corn: The star of the show, charred to perfection under the broiler (or on the grill!)
- Green onions: For a mild, fresh bite and savory flavor.
- Cilantro: Adds a burst of herbal freshness.
- Cherry tomatoes: Provide juicy pops of flavor.
- Queso fresco: Creamy, crumbly cheese that complements the other ingredients beautifully.
- Tangy Lime Dressing: Olive oil, lime juice, paprika, salt, and pepper come together to make a delicious dressing.
Kitchen Essentials Needed
Charred Corn Salad Recipe Tips & Tricks
- Watch the corn closely while broiling to avoid burning.
- For convenience, you can use frozen or canned corn – just thaw before charring.
- Make it a meal by adding grilled chicken or shrimp.
- Prepare the salad in advance and add the dressing just before serving for the freshest taste.
- Experiment with different types of cheese – feta or cotija make great alternatives to queso fresco.
- For extra heat, add a diced jalapeño or a dash of hot sauce to the dressing.
- Try grilling the corn on the cob instead of broiling for an even smokier flavor.
- Swap cherry tomatoes for diced bell peppers or cucumbers for a different crunch.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- This salad is perfect for meal prep – just keep the dressing separate until ready to serve.
More Summer Salad Recipes
- Greek Orzo Salad
- Creamy Tomato and Cucumber Salad
- Easy Green Bean and Bacon Salad
- Watermelon Feta Arugula Salad
- Red, White & Blueberry Salad
This Charred Corn Salad recipe brings together the best of summer flavors in one simple, delicious dish. From the smoky sweetness of the roasted corn to the fresh burst of cilantro and lime, every bite is a celebration of summer!
Charred Corn Salad Recipe
The taste of fresh summer corn shines in this flavorful Charred Corn Salad. Bursting with the sweetness of roasted corn, the freshness of cilantro, and the tang of fresh lime juice, this dish is a perfect side dish for a summer cookout!
Ingredients
- Main Ingredients:
- 4 ears of corn (approximately 2.5 - 3 cups)
- 3 green onions
- 2 Tbsp fresh cilantro
- 1 cup cherry or grape tomatoes
- ½ Tbsp olive oil
- ½ cup queso fresco
- Dressing Ingredients:
- 1 Tbsp olive oil
- Juice of 1 lime
- ¼ tsp paprika
- Salt and pepper to taste
Instructions
- Preheat the boiler to 525 degree F.
- Cut corn off of the cob and arrange a flat layer on a baking sheet. Drizzle corn with ½ Tbsp of olive oil and mix.
- Broil the corn until the kernels begin to slightly brown. Approximately 5 - 6 minutes. Be sure to keep an eye on the corn because it can burn quickly. Once removed from the oven, allow to cool.
- Dice the green onions, cilantro and tomatoes.
Combine corn, green onions, cilantro and tomatoes and queso fresco in a bowl. - Make the dressing by combining all dressing ingredients and whisk together.
- Drizzle dressing over the salad and mix to combine.
Garnish top with extra queso fresco and cilantro and enjoy!
RECIPE TIP: Can use frozen or canned corn. Just be sure to thaw before using.
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