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!)
Recipe by A Muse in My Kitchen at