Charred Corn Salad Recipe – This zesty summer salad features sweet corn, juicy cherry tomatoes, creamy avocado, black beans, and a kick of lime and jalapeño, all tossed in a light honey-lime dressing for a fresh and flavorful bite.
I have a bit of a habit: when I go from zero to domestic goddess, I don’t ease in—I cannonball. Case in point: I hadn’t cooked for weeks (thanks, vacation and then an unplanned flu sabbatical), and suddenly I was whipping up animal-style burgers, salad, and coffee-cured pulled pork all in one day. Too much? Maybe. Worth it? Definitely.
But this salad? This one’s my peace offering to my poor, nutrient-deprived body after a week of surviving mostly on antibiotics and couch crumbs. It’s the kind of dish you throw together when you’re craving something real—bright, fresh, no-fuss veggies with that sweet, roasty corn flavor that screams summer. Whether you’re using a grill or your loyal cast iron skillet, it’s easy enough to feel effortless, but bold enough to make you feel like a kitchen wizard again.
Why You’ll Love This Charred Corn Salad
This salad hits all the right notes—sweet, spicy, creamy, citrusy, and crunchy. It’s:
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Super versatile – Serve it as a side, a main, or even scoop it up with tortilla chips.
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Effortless but impressive – Comes together in a flash, but still feels a little fancy.
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Packed with flavor – Between the charred corn, zingy lime, and creamy avocado, every bite is a little fiesta.
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Naturally gluten-free and vegetarian – It’s a crowd-pleaser for nearly everyone.
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Perfect for summer entertaining – It looks gorgeous on a picnic table and pairs beautifully with grilled anything.
Ingredient Notes
This recipe leans hard into peak summer produce, but here are a few notes to help you make the most of it:
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Corn: Fresh is best. Char it on the grill if you’ve got one, but a hot cast iron skillet will do just fine.
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Cherry tomatoes: Go for the sweetest ones you can find—multicolor if you’re feeling fancy.
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Avocados: Slightly firm ones work best here so they hold their shape.
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Black beans: Rinse them well; they add bulk and protein.
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Cilantro: Fresh only! Adds that herby brightness.
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Jalapeño: Remove the ribs and seeds for a milder heat—or keep them if you like a kick.
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Lime & honey dressing: A little sweet, a little tart. Don’t skip it—it ties everything together.
How To Make This Charred Corn Salad
Let’s walk through this summer beauty step by step:
Step 1: In a large mixing bowl, combine halved cherry tomatoes, diced avocados, black beans, and the juice of half a lime. Sprinkle in some kosher salt and freshly cracked black pepper. Give it a gentle toss and set aside—this will be your flavor-packed base.
Step 2: Heat up your cast iron skillet over medium-high heat. Add a drizzle of olive oil and your fresh corn kernels. Season them well with salt and pepper, then stir frequently for 5–6 minutes until they get a nice golden char. Once that happens, sprinkle in the ground cumin and mix to coat the corn evenly.
Step 3: Transfer your smoky, toasty corn to the bowl with the other ingredients. Add chopped cilantro, sliced scallions, and minced jalapeño to the mix.
Step 4: In a small bowl, whisk together freshly squeezed lime juice (about 1/4 cup) and honey. While whisking continuously, slowly drizzle in the olive oil until emulsified. Season to taste.
Step 5: Pour the dressing over the salad and toss everything together gently so you don’t smush the avocados. Taste and adjust seasoning if needed. Serve immediately or chill slightly before serving.
Storage Options
This salad is best enjoyed fresh, but if you’ve got leftovers, they’ll hold up in the fridge for about 1–2 days. The avocado may brown slightly, but the lime juice helps keep it looking fresh. For longer storage, prep everything except the avocado and add it just before serving.
Variations and Substitutions
Want to mix it up? Try these ideas:
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Add cheese: Crumbled Cotija or feta would be amazing here.
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Make it a meal: Toss in grilled chicken, shrimp, or even leftover steak for extra protein.
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Go smoky: Add a pinch of smoked paprika to the dressing for extra depth.
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Swap the beans: Pinto or white beans work if that’s what you’ve got.
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Turn down the heat: Skip the jalapeño or sub in bell pepper for a milder version.
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Change the herbs: Not a cilantro fan? Try fresh basil or parsley.
What to Serve with This Charred Corn Salad Recipe
This Charred Corn Salad pairs beautifully with grilled dishes, BBQ, or even something creamy to balance its brightness. Try it with:
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Grilled Chicken Skewers: The smoky flavors complement the corn perfectly.
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Pulled Pork Sandwiches: A cool, crunchy contrast to rich, saucy meat.
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BBQ Ribs: This salad cuts through the heaviness like a dream.
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Quesadillas: Especially ones with cheese and beans—so good with a scoop of this on top!
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Tortilla Chips: Yep, it makes a great chunky salsa substitute too.
FAQ
Q: Can I use frozen corn instead of fresh?
A: Yes, you can! Just thaw and pat it dry before charring so it doesn’t steam in the pan.
Q: How spicy is this salad?
A: Not too spicy—removing the jalapeño seeds and ribs keeps it mild. Add more if you like heat!
Q: Can I make this ahead of time?
A: Absolutely—just leave out the avocado and dressing until you’re ready to serve to keep it fresh.
Charred Corn Salad
Ingredients
- 1 pint cherry tomatoes halved or quartered if large
- 2 ripe avocados diced
- 15 ounce can black beans drained and rinsed
- 4 large ears corn husked and kernels cut off the cob
- ½ teaspoon ground cumin
- ½ cup fresh cilantro chopped
- 2 scallions white and light green parts, thinly sliced
- 1 jalapeño seeds and ribs removed, minced
- 2 –3 limes
- 1 teaspoon honey
- olive oil
- kosher salt and freshly ground black pepper to taste
Equipment
- Cutting board
- Sharp knife
- cast iron skillet
- wooden spoon
- mixing bowls (large and small)
- citrus juicer
- Whisk
Instructions
- Step 1: In a large mixing bowl, combine the halved cherry tomatoes, diced avocados, and drained black beans. Squeeze the juice of half a lime over the mixture and season lightly with kosher salt and freshly ground black pepper. Set aside.
- Step 2: Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil followed by the fresh corn kernels. Season with salt and pepper. Sauté for 5 to 6 minutes, stirring regularly, until the corn becomes lightly charred and golden.
- Step 3: Sprinkle the ground cumin over the charred corn and stir to incorporate the spice evenly. Remove the skillet from heat.
- Step 4: Add the seasoned, charred corn to the mixing bowl with the other salad ingredients. Incorporate the chopped cilantro, sliced scallions, and minced jalapeño. Toss gently to distribute all components evenly.
- Step 5: In a separate small bowl, whisk together ¼ cup of lime juice and the teaspoon of honey. While whisking continuously, slowly drizzle in 2 tablespoons of olive oil until a light vinaigrette forms. Season with salt and pepper to taste.
- Step 6: Pour the prepared dressing over the salad mixture and toss gently to coat. Taste and adjust seasoning or lime juice as needed before serving.
Notes
Best enjoyed fresh but can be stored for a few hours if needed.
Nutrition
