This vibrant Charred Corn Salad brings together the best of summer produce with sweet corn, creamy avocado, hearty black beans, and fresh herbs, all tossed in a zesty lime-honey dressing. It’s quick to prepare, full of texture, and perfect for warm-weather gatherings.
4large ears cornhusked and kernels cut off the cob
½teaspoonground cumin
½cupfresh cilantrochopped
2scallionswhite and light green parts, thinly sliced
1jalapeñoseeds and ribs removed, minced
2–3 limes
1teaspoonhoney
olive oil
kosher salt and freshly ground black pepperto taste
Equipment
Cutting board
Sharp knife
cast iron skillet
wooden spoon
mixing bowls (large and small)
citrus juicer
Whisk
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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
This salad can also be prepared using grilled corn for an extra smoky flavor.
Best enjoyed fresh but can be stored for a few hours if needed.