Our Easy Charred Corn Salad Recipe is a flavorful side dish recipe that's quick to make with fresh corn kernels and a light lime dressing.
Look no further, this Charred Corn Salad will be your new favorite summer side dish.
Charred Corn Recipe
Bursting with fresh vegetables, you can serve this charred corn as a side dish or even as a topping on tacos.
Such a versatile recipe, try tossing some of the corn into a salad or top a bowl of the corn salad with sliced cooked chicken for a quick meal. It is also a great topping on chicken or steak. There are so many great options for ways to use this charred corn.
Skillet charred corn takes on sweet caramelized notes in just minutes making this an easy weeknight recipe on those busy days. You can also use a large cast iron skillet to char the corn on your stovetop.
I prefer to use fresh corn kernels that I cut off of ears of fresh corn, especially in the summer when corn is plentiful and sweet. I love buying corn on the cob at my local farmers market.
But you can easily make this recipe with frozen corn that you have thawed or canned corn that you have drained.
Be sure to let the corn cook until you get a good char on the kernels for maximum flavor. That's where all the delicious smoky flavor will be.
Once you make this recipe you will agree that it is the easiest side dish recipe with bright citrus flavor.
Bring on the Charred Corn Salad for dinner tonight!
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How to make a charred corn recipe
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- In a large non-stick skillet heat 1 teaspoon olive oil over medium-high heat.
- Add the corn kernels and cook until the corn is getting charred and beginning to brown, stirring occasionally.
- Remove from the heat and let cool to room temperature.
- In a servng bowl, combine the charred corn, radishes, scallions and cilantro.
- In a small bowl whisk 1 Tablespoon olive oil, lime juice, lime zest, kosher salt and black pepper until blended.
- Stir the vinaigrette into the vegetables and toss until evenly coated.
- Stir the vinaigrette into the vegetables and toss until evenly coated.
Recipe Tips
- When cutting corn kernels off of the corn cobs, be sure to use a sharp knife.
- This recipe makes 2 1/2 cups of corn salad and can easily be doubled to feed more people
- Stir in sliced fresh jalapeno rings
- Add black beans to the corn salad Add diced red bell pepper
Substitutions
- Minced red onion can be used in place of scallions
- Canned corn kernels, drained, or frozen corn, thawed, can be substituted for the fresh corn
- Change up the citrus flavor and use orange or lemon instead of lime
- You can use a large cast iron skillet instead of a non-stick skillet
Variations
You can change up this recipe with the following variations:
- Spicy - Add a pinch of red pepper flakes to the vinaigrette and stir sliced fresh jalapenos into the corn mixture for spicy notes
- Black Bean - Make this salad heartier and stir in a can of black beans, drained
- Tomato - Add quartered cherry tomatoes to the corn salad
Equipment
Storage
- Store leftover corn in an airtight container in the refrigerator.
- Corn salad will stay fresh for 3-4 days.
- Be sure to give it a quick stir before serving because the dressing may settle to the bottom of the container.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Ingredients
Use the following ingredients to make charred corn:
- olive oil
- fresh corn kernels
- radishes
- scallions
- cilantro
- lime
- kosher salt
- black pepper
Related Recipes
Love corn? Then you'll want to give these easy corn recipes a try too!
- Copycat Chipotle Corn Salsa
- Corn Mango Salsa
- Honey Butter Skillet Corn
- Mexican Street Corn Salad
- Stovetop Corn on the Cob
Easy Charred Corn Salad Recipe
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Ingredients
Lime Dressing:
- 1 Tablespoon olive oil
- 1 Tablespoon lime juice
- 1 teaspoon lime zest
- ¼ teaspoon kosher salt
- 1/8 teaspoon pepper
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Instructions
- In a large non-stick skillet heat 1 teaspoon olive oil over medium high heat.
- Add the corn kernels and cook until the corn is getting charred and beginning to brown, stirring occasionally.
- Remove from the heat and let cool to room temperature.
- In a servng bowl, combine the charred corn, radishes, scallions and cilantro.
- In a small bowl whisk 1 Tablespoon olive oil, lime juice, lime zest, kosher salt and black pepper until blended.
- Stir the vinaigrette into the vegetables and toss until evenly coated.
- Serve the charred corn as a side dish or a topping on tacos, chicken, burgers, steak or seafood.
Notes
- When cutting corn kernels off of the corn cobs, be sure to use a sharp knife.
- This recipe makes 2 1/2 cups of corn salad and can easily be doubled to feed more people
- Stir in sliced fresh jalapeno rings
- Add black beans to the corn salad
- Add diced red bell pepper
The perfect salad for BBQ or picnic season!! Yum!
That lime dressing is so good and this is just such a delicious light summer salad! Love the char on that corn.