Charred Corn Salad

The sweet aroma of smoky charred corn wafting through the kitchen is a reminder of summer gatherings and warm evenings spent outdoors. Charred Corn Salad is a vibrant and refreshing dish that comes together in just 30 minutes, making it the perfect side for your next barbecue or family dinner. The combination of grilled corn and fresh vegetables creates a satisfying textural contrast that keeps each bite exciting.

Whether you’re hosting a summer cookout, looking for a light lunch, or simply want to enjoy a burst of flavors on your plate, this salad is an excellent choice. It’s best served fresh but can be prepared in advance and stored in the refrigerator for up to a day.

Why You’ll Love This Recipe

• The smoky char from the grilled corn adds a unique depth.
• Fresh vegetables provide a crisp, refreshing contrast to the sweet corn.
• It’s quick to make, perfect for busy weeknights or last-minute gatherings.
• The addition of jalapeño gives it a delightful kick without overpowering.

What You’ll Need

Gather everything you need to create this delicious salad.

For the Salad

• 6 ears fresh corn
• 0.5 cup diced red bell pepper
• 0.5 cup diced red onion
• 0.25 cup chopped cilantro
• 0.25 cup cotija cheese
• 1 small jalapeño, minced
• 1 avocado, diced

For Seasoning

• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 2 tablespoons lime juice

Cotija cheese can be replaced with feta for a similar flavor.

Substitutions & Swaps

• Use sweet corn instead of fresh corn.
• Substitute lime juice with lemon juice.
• Replace cotija cheese with feta or omit for dairy-free.
• Swap red bell pepper for yellow or orange for sweetness.

How to Make It

Follow these simple steps to create a delicious charred corn salad.

Preheat the grill

Start by preheating the grill to 425 to 450 degrees Fahrenheit.

Prepare the corn

Brush 6 ears fresh corn with 2 tablespoons olive oil and season with 0.5 teaspoon kosher salt and 0.5 teaspoon black pepper. Grill for 10 to 12 minutes, turning every 2 to 3 minutes until charred.

Cool and slice the corn

Cool the grilled corn for 5 minutes, then slice the kernels from the cobs into a bowl.

Season the corn

Add 0.5 teaspoon smoked paprika, 0.25 teaspoon cayenne, and minced jalapeño to the warm corn and toss until well combined.

Combine the salad

Stir in 0.5 cup diced red bell pepper, 0.5 cup diced red onion, 0.25 cup chopped cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, and the remaining 0.5 teaspoon kosher salt.

Add creamy elements

Fold in 1 diced avocado and 0.25 cup cotija cheese gently. Toss well and serve.

How to Store It

Fridge: up to 1 day in a sealed container.
Freezer: no, the texture will change.
Reheat: not needed; best served chilled.

Tips for Best Results

• Rotate the corn on the grill to achieve even charring.
• Use fresh herbs for a pop of flavor.
• Toss the salad gently to avoid mashing the avocado.
• Adjust jalapeño quantity based on your spice preference.

Serving Suggestions

• Pair it with grilled meats for a complete meal.
• Serve alongside chips for a delightful snack.
• Perfect for summer picnics or potlucks.