If there’s one dish that tastes like sunshine on a plate, it’s this charred corn salad. Picture this: golden kernels kissed by fire, their edges blackened just enough to unlock a deep, caramelized sweetness. Tossed with crisp bell peppers, juicy tomatoes, and creamy avocado, then dressed in a zesty lime vinaigrette with a whisper of smoky paprika—it’s a celebration of summer in every bite. Whether you’re firing up the grill for a backyard bash or need a quick, vibrant side for Tuesday night tacos, this salad delivers. It’s the kind of dish that makes you close your eyes and savor, the kind that disappears fast from the serving bowl.
Why This Recipe Works
- The Char Matters: That smoky depth isn’t just for show. High heat transforms humble corn into something extraordinary, teasing out its natural sugars and adding a complexity that raw kernels just can’t match.
- Texture Play: Crunchy peppers, velvety avocado, and juicy tomatoes create a symphony of textures. Every forkful is a little different.
- Dressing Magic: Bright lime cuts through the richness, while smoked paprika echoes the charred notes. It’s a dressing you’ll want to bottle.
Chef’s Wisdom
- Dry Corn = Better Char: Pat those ears dry before they hit the grill. Moisture is the enemy of a proper sear.
- Soak Your Onions: A quick bath in cold water tames the sharpness of red onion, leaving just its crisp, sweet bite.
- Avocado Last: Fold it in just before serving to keep it from turning to mush.
Essential Ingredients & Tools
Ingredients for the Salad
- 4 ears of fresh corn: Husked and ready for the grill. Frozen works in a pinch, but char it first—no one wants steamed corn here.
- 1 red bell pepper: Diced small for crunch. Swap in a poblano if you like a little heat.
- 1 small red onion: Finely diced and soaked to mellow its bite.
- 1 ripe avocado: Cubed at the last minute to keep it pristine.
- ½ cup cherry tomatoes: Halved, because their burst of acidity is non-negotiable.
- ¼ cup cilantro: Chopped for freshness. Not a fan? Basil or parsley will do.
Ingredients for the Dressing
- 3 tbsp lime juice: Freshly squeezed, please. Bottled stuff tastes like regret.
- 2 tbsp olive oil: The glue that brings it all together.
- 1 tsp honey or agave: Just enough to round out the tang. Skip it if you prefer things purely savory.
- ½ tsp smoked paprika: The secret weapon. It whispers “campfire” in every bite.
- ½ tsp cumin: Earthy warmth that plays nice with the lime.
- Salt and black pepper: Season with confidence.
Tools You’ll Need
- A grill or cast-iron skillet: For that essential char. A broiler can work in a pinch.
- Tongs: To flip the corn without losing a single kernel to the flames.
- Two mixing bowls: One for veggies, one for dressing.
- A sharp knife and cutting board: For prepping with precision.
- A whisk or fork: To emulsify that dressing into silky perfection.
Serves 4 | Ready in 25 minutes
How to Make Charred Corn Salad
- Char the Corn
Heat your grill or skillet screaming hot—we’re talking 450°F (230°C). Lay the 4 ears of corn down and let them sit undisturbed for 2 minutes per side. You’re aiming for about 20-30% blackened kernels; any more and it’ll taste bitter, any less and you’ll miss the magic. Once charred, let them cool slightly before slicing off the kernels. Pro tip: Stand the ear upright in a bowl to catch every golden piece. - Prep the Veggies
Dice the 1 red bell pepper into neat little squares. Soak the 1 small red onion in cold water for 5 minutes to take the edge off, then drain. Halve the ½ cup cherry tomatoes, letting their seeds mingle with the rest. Toss it all in a big bowl with the charred corn. - Whisk the Dressing
In a smaller bowl, combine the 3 tbsp lime juice and 2 tbsp olive oil, whisking until they’re fully married. Add the 1 tsp honey, ½ tsp smoked paprika, ½ tsp cumin, salt, and pepper. Taste it—adjust until it makes your taste buds sing. Too sharp? A pinch more honey. Too sweet? A squeeze more lime. - Bring It All Together
Gently fold the dressing into the veggies. At the last second, add the 1 ripe avocado and ¼ cup cilantro. Let the salad sit for 5 minutes to let the flavors get friendly, but serve it before the avocado loses its dignity.
Pro Technique
- The Perfect Char: Don’t fuss with the corn too much. Let it sit and develop those beautiful black spots. That’s where the flavor lives.
- Dressing Like a Pro: A great dressing coats every ingredient without drowning it. Whisk hard to emulsify, and don’t be shy with the seasoning.
Chef’s Wisdom
- Over-charring: Burnt isn’t better. Aim for a mix of golden and blackened kernels.
- Underseasoning: Salt the corn as it grills, then season the dressing. Layers build flavor.
Storage & Freshness Guide
- Salad (without avocado): Keeps in the fridge for up to 3 days in an airtight container.
- Dressing: Stays fresh for 5 days. Shake before using.
- Avocado: Toss it with lime juice or add it fresh when serving to avoid browning.
Freezing Tip
Charred corn kernels freeze beautifully for soups or stews. Spread them on a tray to freeze individually before bagging.
Nutrition Profile
Per serving: 220 calories, 14g fat, 4g protein, 24g carbs, 5g fiber. A side dish that’s as wholesome as it is delicious.
Ingredient Variations and Their Impact
- Add Grilled Zucchini: Swap half the corn for smoky zucchini rounds.
- Boost Protein: Toss in black beans or quinoa for heft.
- Cheese Lovers: Crumbled cotija or feta adds salty tang.
- Sweet Contrast: Diced mango or peaches play nicely with the smokiness.
- Umami Kick: Top with crispy bacon or smoked tofu.
Perfect Pairings
Complementary Dishes
- Grilled Chicken: The lime dressing cuts through the richness of juicy, herb-marinated chicken, creating a balanced bite. Serve with warm tortillas for scooping up every last kernel.
- Fish Tacos: The smoky corn echoes the char on blackened fish, while the lime dressing complements a creamy slaw.
Drinks
- Sauvignon Blanc: A citrusy wine that mirrors the lime dressing, especially a New Zealand bottle with its grassy freshness.
- Sparkling Limeade: For a non-alcoholic option, mix seltzer with lime juice and a touch of honey for a refreshing sip.
Something Sweet
- Grilled Pineapple: Dust slices with chili powder for a spicy-sweet finale that echoes the salad’s smoky notes.
- Mango Sorbet: Its bright, clean flavor cleanses the palate after the rich, smoky salad.
Charred Corn Salad: A Smoky Symphony of Summer Flavors
Recipe Controls
Make this easy Charred Corn Salad with smoky grilled corn, avocado, and a zesty lime dressing. Perfect for summer cookouts and taco nights. Get the recipe now!
Ingredients
For the Salad
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4 ears fresh corn
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1 red bell pepper
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1 small red onion
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1 ripe avocado
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½ cup cherry tomatoes
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¼ cup cilantro
For the Dressing
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3 tbsp lime juice
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2 tbsp olive oil
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1 tsp honey or agave
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½ tsp smoked paprika
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½ tsp cumin
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Salt and black pepper (to taste)
Instructions
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Char the 4 ears of corn on a hot grill or skillet, turning every 2 minutes until 20-30% blackened. Let cool, then slice off kernels.01
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Dice the 1 red bell pepper and 1 small red onion. Soak the onion in cold water for 5 minutes, then drain. Halve the ½ cup cherry tomatoes.02
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Whisk together the 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, ½ tsp smoked paprika, ½ tsp cumin, salt, and pepper.03
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Toss the vegetables with the dressing. Fold in the 1 ripe avocado and ¼ cup cilantro just before serving.04
