Charred Corn Salad

corn salad

Yes-sirree…it’s here!

It’s officially summer and along with summer comes…


Fresh produce from local farmer’s markets…especially corn!

Here in Ohio – corn is king and it’s a celebration when farm fresh corn arrives.

I’m celebrating it’s arrival with this colorful healthy charred corn salad that I found from the Kitchenette blog.

It’s so easy to make and the flavors compliment each other perfectly.


Without a doubt, the charred corn is the star of the show. I charred the corn in my big black cast iron skillet. As it was heating up, the sweetness of the corn took on a toasty flavor. Towards the end, several kernels even started popping on me!


I served this as a side dish to pork carnitas last night for my annual girls’ night on the deck.

It was a hit and they all asked for the recipe…so here you go!

Happy Summer!

Charred Corn Salad
A Kitchen Muse: 
Recipe type: Summer Salad
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
A colorful, healthy salad that makes a perfect side to tacos or carnitas!
  • 1 pint cherry tomatoes, halved
  • 2 ripe avocados, diced
  • 1 15-ounce can black beans, drained and rinsed
  • 4-5 large ears corn, husked, kernels cut off the cob
  • ½ teaspoon ground cumin
  • ½ cup chopped cilantro
  • 2 scallions, thinly sliced
  • 1 jalapeño, seeds & ribs removed, minced
  • 2-3 limes
  • 1 teaspoon honey
  • olive oil
  • kosher salt
  • freshly ground black pepper
  1. In a large bowl, combine the tomatoes, avocado, black beans and the juice of half a lime.
  2. Season with salt and pepper.
  3. Heat a cast iron skillet over medium-high heat.
  4. Add 1 tablespoon of oil and the corn kernels; season with salt and pepper.
  5. Cook for 5-6 minutes, stirring often, until nicely charred.
  6. Add the cumin and stir to combine.
  7. Add the corn to the bowl along with the cilantro, scallions and jalapeño.
  8. In a small bowl, whisk together ¼ cup lime juice and honey.
  9. Drizzle in 2 tablespoons olive oil.
  10. Season with salt and pepper.
  11. Pour dressing over the salad and gently toss to combine.
  12. Adjust seasonings if necessary.
  13. (Salad will last a day or two in the frig before the avocados begin to brown - if it lasts that long!)


Related Posts Plugin for WordPress, Blogger...

avocados, charred corn, cherry tomatoes, corn, corn salad, epicurious, fresh corn, Mexican, Mexican salad, summer salads corn, corn on the cob, corn on the grill, grilled corn, On the Side, Salads, Simple Suppers, Veggies

Leave a Reply

Your email address will not be published. Required fields are marked *


1,487,118 Spambots Blocked by Simple Comments

HTML tags are not allowed.

Rate this recipe:  
Sharing Buttons by Linksku