This vibrant charred corn salad, tossed in a zesty balsamic and lime vinaigrette with a touch of honey and chili, makes for a refreshing summer salad or a cozy, flavorful winter side.
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This smoky corn salad has quickly become one of my go-to dishes for warm-weather gatherings. I made it recently for a get-together, and it disappeared in no time. Everyone kept coming back for more!
You can make this Mexican street-style inspired corn salad recipe using fresh ears of corn grilled over fire or coals, or use frozen sweet corn charred in a skillet or roasted in the oven to achieve that delicious smoky flavor.
Crisp vegetables like tomatoes, onions, bell peppers, and celery add freshness and crunch, while herbs such as cilantro and basil bring a vibrant, aromatic touch. A final touch of crumbled feta cheese introduces a creamy, tangy contrast that ties the dish together beautifully.
For a touch of heat, I love adding finely chopped Indian green chilies or jalapeños, they balance the sweetness of the corn and the saltiness of the cheese beautifully.
Ingredients
Corn: Use frozen sweet corn, thawed and brought to room temperature, or opt for fresh corn grilled over an open flame for added depth of flavor.
Butter: A tablespoon of butter is used when charring the corn in a skillet. It prevents the kernels from drying out and imparts a rich, smoky, buttery taste.
Vegetables: Diced cherry tomatoes, red onions, bell peppers, and celery contribute freshness, vibrant color, and crisp texture to the salad.
Herbs: Fresh cilantro (coriander leaves) and a few torn basil leaves provide aromatic depth and a touch of brightness.
Chili: Finely chopped green chili or jalapeño pepper adds a gentle heat. If preferred, you may omit the chili peppers or substitute with red chili flakes or a pinch of smoked paprika for a milder warmth.
Cheese: Freshly crumbled feta or cotija cheese offers a creamy, tangy contrast that complements the sweetness of the corn and the zestiness of the dressing.
Dressing: A well-balanced mix of olive oil, balsamic vinegar, fresh lime juice, minced garlic (or garlic powder), honey, salt, and black pepper enhances the overall flavor.
Optional additions: Lime zest, green onions, black beans.
Charred Corn Salad Recipe
Step-by-Step Instructions
Step 1: Char the corn
Option 1: Frozen corn
Heat a large cast iron skillet on medium heat. Add 2 cups of thawed sweet corn kernels with a tablespoon of butter.
While stirring, continuously cook till the corn starts to char lightly. Char more or less as per preference. Set the corn aside and let it cool down.
Option 2: Fresh corn on cob
Fresh corn: Remove the husk from the cob (2 ears of corn) and grill the corn on fire, coal, or an electric grill, till they are cooked and charred.
Let them cool down, then slice the corn off the cob with a knife and set aside.
Step 2: Dressing
In a small bowl, add 1 tablespoon of extra virgin olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon honey, 1 garlic clove minced (or 1/2 tsp of garlic powder), 1 tablespoon of freshly squeezed lime juice, 1/2 teaspoon crushed black pepper corn, and 1/2 teaspoon salt.
Mix together and set aside.
Store the dressing in the fridge and add to the salad just before serving.
Step 3: Bring it all together
In a large mixing bowl, add the grilled corn kernels, one diced red onion, 1/2 cup of chopped bell peppers, 10-12 halved cherry tomatoes, 1/4 cup diced celery stalk, 2 finely chopped green chillies or jalapeno pepper, and a handful of cilantro (coriander leaves), and few basil leaves.
Add dressing, crushed feta cheese, and toss everything with the vegetables.
Serve immediately.
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Serving Suggestions
- This smoky charred corn salad is a wonderfully adaptable dish that pairs well with a variety of meals. Serve it as a vibrant side alongside grilled chicken, steak, shrimp, or fish, or enjoy it with vegetarian options such as black bean patties, grilled tofu, or halloumi for a hearty, meat-free alternative.
- For a lighter option, the salad can be enjoyed on its own or served over a bed of leafy greens. It also works beautifully as a topping for crostini or as a flavorful filling in tacos and burrito bowls.
Make It a Meal
To transform the salad into a more filling main course, try adding grilled proteins like chicken, shrimp, or tofu. You can also incorporate cooked grains such as quinoa, couscous, or black beans to boost both texture and nutritional value.
Storing and Reusing Leftovers
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. While the salad is best enjoyed fresh, it can still be tasty the next day with a quick refresh.
- Tip for Refreshing: Before serving, give the salad a gentle toss and consider adding a squeeze of fresh lime juice or a drizzle of olive oil to revive the flavors and texture.
- Reuse: Leftover salad makes an excellent filling for tacos or burritos, adding a fresh, smoky twist to your next meal.
Other SALAD Recipes You May Like
Smoky Charred Corn Salad with Balsamic and Lime
Equipments
- 1 Cast iron skillet or
Ingredients
For the Salad
- 2 cups frozen sweet corn thawed or 2 ears fresh corn
- 1 tbsp butter for frozen corn
- 1 red onion diced
- ½ cup bell peppers chopped
- 10 –12 cherry tomatoes halved
- ¼ cup celery diced
- 2 green chilies or jalapeños finely chopped (optional)
- A handful of fresh cilantro coriander leaves
- A few fresh basil leaves
- ¼ cup crumbled feta cheese or cotija cheese
For the Dressing
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 1 tsp honey
- 1 garlic clove minced (or ½ tsp garlic powder)
- 1 tbsp fresh lime juice
- ½ tsp crushed black pepper
- ½ tsp salt
Instructions
Char the Corn
- Frozen Corn: Heat a large cast-iron skillet over medium heat. Add thawed corn and butter. Cook, stirring occasionally, until the corn begins to lightly char. Set aside to cool.2 cups frozen sweet corn, 1 tbsp butter
- Fresh Corn: Grill husked corn cobs over fire, coals, or an electric grill until charred. Let cool slightly, then slice off the kernels. Set aside.
Make the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, lime juice, salt, and pepper until well combined.1 tbsp extra virgin olive oil, 1 tsp balsamic vinegar, 1 tsp honey, 1 garlic clove, 1 tbsp fresh lime juice, ½ tsp crushed black pepper, ½ tsp salt
Assemble the Salad
- In a large mixing bowl, combine the charred corn, onion, bell peppers, tomatoes, celery, chilies (if using), cilantro, and basil. Drizzle with the dressing and toss well. Add crumbled feta and mix gently.1 red onion, ½ cup bell peppers, 10 –12 cherry tomatoes, ¼ cup celery, 2 green chilies or jalapeños, A handful of fresh cilantro, A few fresh basil leaves, ¼ cup crumbled feta cheese or cotija cheese
- Serve immediately.
Notes
- Storage: Keep in an airtight container in the fridge for up to 2 days. Best enjoyed fresh.
- To Refresh: Add a squeeze of lime juice or a drizzle of olive oil before serving.
- Reuse: Use leftovers as a filling for tacos, burritos, or wraps.
Nutrition (Estimates Only)
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This worked exactly as written, thanks!
Healthy, colourful, and full of zing—this corn salad is everything my taste buds need!