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If corn on the cob wasn’t already delicious enough, get some crispy charred bits all over and toss it with a rainbow of veggies, fresh herbs, salty feta and zippy lime juice and it is next level. This charred corn salad is balanced and flavorful and the perfect addition to any summertime spread.

large, shallow bowl filled with charred corn, tomatoes, avocado, red onion, green onions, basil, black pepper, lime juice, honey and olive oil
Jump to:
  1. 1 Erica’s Thoughts
    1. 1.1 Here’s what I’m loving about this easy salad:
  2. 2 What You’ll Need to Make Charred Corn Salad
  3. 3 How to Make Charred Corn Salad
  4. 4 Summery Charred Corn Salad Recipe
    1. 4.1 Description
    2. 4.2 Ingredients
    3. 4.3 Instructions
    4. 4.4 Notes
    5. 4.5 Would you like to save this?
    6. 4.6 Nutrition
    7. 4.7 Did you make this recipe?
  5. 5 FAQs
    1. 5.1 What if I don’t have a grill?
  6. 6 What to Serve with Sweet Corn Salad
  7. 7 Expert Tips

Erica’s Thoughts

I looooove me some corn on the cob! Especially combined with a rainbow of veggies in this amazing corn salad. Which you should def put on your list for your next backyard BBQ or potluck.

Here’s what I’m loving about this easy salad:

  • It’s lettuce-less and dense. With corn kernels and veggies and cheese. and bacon… if you want.
  • It features nutritious summer produce but if you’re making this in the off-season you can find frozen charred corn kernels at Trader Joe’s.
  • It’s a perfect summer salad to pair with your favorite grilled protein. Might I humbly recommend this flat iron steak or balsamic grilled chicken breast.
  • Corn gets a lot of unsolicited hate in the nutrition world, but it’s actually a low calorie, high fiber, fabulous whole food. A bit of sweetness and spice from hot honey and a squeeze of citrus balances the natural sweetness of the corn.
  • The ‘dressing’ is made right in the salad bowl, no whisking separately. A little olive oil, fresh lime juice, squeeze of honey and pantry spices and boom, you’re done.

Whether you need a simple side dish for your next potluck, a healthy lunch or simple weeknight dinner, I hope you give this charred corn salad a try. 

What You’ll Need to Make Charred Corn Salad

picture of the ingredients needed to make the recipe

Corn on the cob: Fresh corn makes this salad shine, but it’s also delicious with frozen corn.

Cherry tomatoes: You could really use any tomatoes here. Grape tomatoes, heirloom tomatoes, whatever looks best.

Mini peppers: I love the minis but you could also use one whole sweet bell pepper.

Red onion: If you don’t like red onion, try shallot or omit!

Avocado: Creamy avocado adds a beautiful contrast in this corn salad recipe.

Herbs: Fresh basil and green onions are my favorites, but toss in 1/2 cup cilantro and I wouldn’t be mad about it.

Feta cheese: Or queso fresco or cotija cheese or goat cheese or mini mozzarella pearls. Choose your journey. I use feta often because that’s usually what I have on hand.

Dressing-y things: lime juice, extra virgin olive oil, hot honey (you can find at any grocery store) and a few spices I bet you already have on hand!

How to Make Charred Corn Salad

Shuck corn and place raw corn cobs on an outdoor grill over medium-high heat or over a stovetop gas flame. Grill for 1-2 minutes per side, turning until all sides are lightly charred.

corn cob on a stovetop over the gas flame.
four grilled corn on the cob on a wood cutting board

Let the corn cool slightly, then slice off the kernels with a sharp knife.

Kernels sliced off corn cobs.
wood cutting board with thinly sliced red onion, peppers, green onions, basil, tomatoes, avocado and limes

In a large bowl, combine corn, cherry tomatoes, peppers, red onion, avocado, basil, green onions, and feta.

salad ingredients in large wooden salad bowl
citrus squeezer squeezing lime juice into the salad

Squeeze in the juice of one lime, drizzle with olive oil and honey, then sprinkle in the smoked paprika, garlic powder, kosher salt, and black pepper.

mixed charred corn salad in mixing bowl
charred corn salad garnished with fresh basil, lime halves, bowl of tortilla chips

Toss until everything is well coated and serve at room temperature.

Print
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close up view of charred corn salad with avocado, tomatoes, peppers, basil, green onions and feta

Summery Charred Corn Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Erica
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Chop + Grill
  • Cuisine: American
  • Diet: Gluten Free
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Description

This smoky, sweet and savory charred corn salad is bursting with fresh summer flavor. Tossed with avocado, feta, and a zesty dressing made right in the bowl. It’s the perfect BBQ side dish.

Ingredients

Units Scale
  • 4 ears corn, grilled, kernels removed
  • 1 cup cherry tomatoes, quartered
  • 4 mini peppers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 avocado, cubed
  • 1/2 cup basil, chiffonade
  • 1/2 cup green onions, chopped
  • 2 oz feta, cubed
  • 1 lime, juice of
  • 3 tablespoons olive oil
  • 1 tablespoon hot honey (or sub regular honey)
  • 1 teaspoon EACH smoked paprika, garlic powder, kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Char the corn: Grill the corn for 1-2 minutes per side, 4-6 minutes total. You can do this on an outdoor grill or if you have a gas stovetop, over the gas flame. Use a sharp knife to remove the charred kernels from the cob.
  2. Spritz the avocado: To prevent browning, squeeze lime juice on the avocado cubes and season with a pinch of salt.
  3. Combine: In a large bowl, combine the corn kernels, peppers, onion, avocado, basil, green onions and feta. Add the juice of a whole lime, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon each smoked paprika, garlic powder and kosher salt and ½ teaspoon black pepper. Toss until well combined. Serve at room temperature.

I love to serve this with my marinated flat iron steak or grilled balsamic chicken and easy garlic bread.

Notes

See above for step-by-step photos and below for FAQs and expert tips!

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Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 205
  • Sugar: 10 g
  • Sodium: 101 mg
  • Fat: 13.5 g
  • Carbohydrates: 20.7 g
  • Fiber: 4.4 g
  • Protein: 4.5 g
  • Cholesterol: 8.4 mg

FAQs

Can I make this ahead of time?

Yes, I think this is even better the next day! But you might want to wait to add the avocado and basil until right before serving.

Can I use frozen corn instead?

Yep! If you use frozen corn, toast it up in a dry cast-iron skillet for a few minutes.

Is this salad spicy?

No. But if you like a little spice, add a minced jalapeño pepper or serrano pepper or a pinch of cayenne pepper or red pepper flakes.

How should I store the leftovers?

Store leftover corn salad in an airtight container in the fridge for up to three days.

What if I don’t have a grill?

You’ve got a couple options!

​Gas stovetop: place the corn cobs directly over the gas flame, rotating every 30-60 seconds, until charred all over.

Skillet: place corn kernels in a dry, large cast iron skillet over medium high heat and let char for 1-2 minutes, without stirring.

Broil: spread corn kernels on a sheet pan and place under the broiler for 2-4 minutes until charred and golden brown. Watch closely!

Frozen: buy the charred corn from the frozen section of Trader Joe’s.

What to Serve with Sweet Corn Salad

Best flat iron steak

Balsamic grilled chicken breast

Incredible ciabatta garlic bread

Easy sautéed asparagus

​and if you need another refreshing summer salad make sure to try this spinach salad with strawberries!

close up view of charred corn salad with feta, tomatoes and basil

Expert Tips

  • If you have access to a farmer’s market, grab local tomatoes, corn and basil for the best flavor.
  • If you don’t have an outdoor grill, you can char your corn over the gas flame stovetop. And if you don’t have a gas stovetop, you could buy charred corn in the frozen section at Trader Joe’s.
  • Wait till the corn cools just a little before tossing with the feta so the cheese doesn’t melt.
  • If you don’t have hot honey, use regular honey and add a pinch of chili peppers or hot sauce.
  • Feel free to add extra veggies or substitute as needed. For example, if you don’t have mini sweet peppers, use red bell pepper, if you don’t have red onion, use a small shallot, etc.
  • Add protein: pinto, white beans or black beans add a boost of fiber and protein or several slices of chopped bacon is never a bad idea.
  • Corn slicing trick: the easiest way to slice corn kernels from the cob without making a mess is to place a small bowl upside down in a large bowl and place the corn cob on the small bowl, using a knife to slice the kernels directly into the big bowl.
  • To prevent browning, toss the cubed avocado with a spritz of lime juice and pinch of salt before adding it to the salad.

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

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