This charred corn salad is the perfect summer salad! Bright splashes of lime dance on top of the deep smoky flavors of roasted corn, peppers, and paprika!
As one of my favorite summer recipes, I like making this recipe with my leftover grilled corn on the cob. However, if you don't have any on hand, don't worry. You can use frozen or canned corn (drained) as well. Just throw it in a skillet with 2 tablespoons of cooking oil and set it on medium-high heat. The corn will quickly develop a beautiful char.
Roasted corn salad is great for a healthy lunch or a perfect potluck dish! Actually, this recipe has been one of my go-to potluck dishes for years!
Ingredients you will need
- Sweet corn - Fresh sweet corn cobs are best, but frozen or canned can be substituted as well. If fresh corn on the cob is not in season, use 3 cups of frozen or canned corn kernels.
- Red onion - Other onions can be substituted but red onion is best. Substituting quick-pickled onions is a wonderful upgrade!
- Cherry tomatoes - Or substitute chopped vine-ripened tomatoes if they are in season.
- Poblano pepper - This has a mild spiciness to it, use a sweet pepper instead for no heat, or jalapeno peppers for extra spiciness.
- Garlic
- Cilantro
- Smoked paprika - Regular or sweet paprika can be substituted but I think smoked works best in a grilled salad. Chili powder can be used as well.
- Lime juice - Fresh lime or bottled lime juice works.
- Extra virgin olive oil - Reach for extra virgin whenever you aren't cooking the oil.
- Optional - If cheese is desired, grated Parmesan cheese, queso fresco, or cotija cheese would all work well.
How to make it
The key to making a good grilled corn salad is charring the corn kernels. The easiest way to do that is to grill corn on the cob on your outdoor grill, however, this isn't required. You can also add cooking oil to a large skillet and char canned or frozen corn kernels in the skillet for the same effect. Just make sure the canned kernels and drained, and the frozen kernels are thawed.
Once cooked and roasted, place the charred corn kernels in a large bowl.
In a large skillet, saute the poblano pepper until tender-crisp. Add the garlic near the end and cook until fragrant.
To make the dressing, combine olive oil, and fresh lime juice, seasoning with smoked paprika, then toss with the rest of the salad ingredients. Finally, season with salt and black pepper.
Storing & Making Ahead
This salad tastes great when made in advance, however, the texture will suffer. For best results, I recommend making this salad an hour in advance of serving. This gives a bit of time for the flavors to meld together. When the salad is prepared the day prior the onions will soften up a lot and the salt extracts liquid out of the produce, throwing the crisp texture of the dish off.
All leftovers should be stored in an airtight container and enjoyed within three days.
Serving Suggestions
Although this is a great dish to enjoy on its own, I recommend pairing your grilled corn salad with any of the suggestions below to make a complete meal!
- Black bean burgers
- Black bean tacos
- Sweet potato black bean burgers
- Spinach and Mushroom Quesadillas
Charred Corn Salad
Ingredients
- 6 ears sweet corn (husked)
- 2 tablespoons cooking oil
- ¼ medium red onion (thinly sliced)
- 1 cup cherry tomatoes halved
- 1 poblano pepper (chopped)
- 2 cloves garlic (minced)
- ¼ cup chopped cilantro
- ¼ teaspoon smoked paprika
- ¼ cup lime juice (~2 small limes)
- 2 tablespoons extra virgin olive oil
- Kosher Salt and Fresh ground pepper
Instructions
- Boil corn on the cob until soft.
- Rub corn with 1 tablespoon cooking oil and then char on a grill, or skillet, until slightly charred.
- Cut kernels from the corn cob with a sharp knife on your cutting board, then place them in a large bowl.
- Add 1 tablespoon oil in a skillet and briefly saute poblano pepper over medium-high heat to char the exterior of the pepper while retaining some crispness. Lower heat and saute garlic until fragrant. (alternatively, the pepper can be grilled and garlic roasted instead)
- Rinse sliced onion in a strainer and rinse with cold water to mellow its flavor then drain well.
- Mix onion, 2 tablespoons olive oil, tomato, garlic, lime juice, pepper, and paprika with the corn.
- Season generously with salt and pepper to taste
- Top with cilantro and serve.
Notes
Nutritional Information
This recipe was originally published June 8, 2015 on FoxValleyFoodie.com.
Pam
Do you char the poblano whole peel it and chop it, or chop the pepper and char it with skin on?
Dreema
Love them both.
Dreema
I love fresh produce salads and meals especially in the summer. Thank you for sharing
Brian Jones
I love the sound of this, such simple flavours... I love the idea of the pickled onions and may even be tempted to go with a couple of pickled chilies that the Hungarians do so well 🙂