Deliciously bright, sweet, and crisp, this Charred Corn Salad brings together the very best of summer. Smoky, charred corn, vibrant bell peppers, juicy cherry tomatoes, creamy avocado and hearty black beans-all tossed in a tangy jalapeño, honey and lime vinaigrette. Enjoyed under the warm summer sun, it's nothing short of sublime.
Why I Love This
- Sweet and Tangy: The collection of flavors in this Charred Corn Salad play together in the most wonderful ways offering deep richness, bright sweetness and delightful tang - giving you the best in every bite.
- Simple Ingredients: There isn't anything complex about this salad. While it takes a little prep and time, the ingredients are accessible and steps are quick to throw this crowd pleaser together.
- Summer Perfection: The fresh vegetables and tang from the lime make this the perfect summer salad for barbecues and picnics alike.
Pair this with my delicious Smoked Salmon Patties or my Salmon Meatballs for the perfect summer meal!
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Ingredients
- Corn on the cob - I prefer to use corn on the cob for this recipe as it is the most fresh and in my mind easiest to char. You can also use sweet canned corn and char it in your skillet. I do not recommend frozen corn as it can be tougher.
- Orange bell pepper - You can use any color of bell pepper but the orange adds a beautiful color to the salad. It's also optional to char this as well but it tends to get softer and I prefer the crisp crunch the pepper offers.
- Cherry tomatoes - Crisp and sweet these add color and summer flavor to the salad. I would not recommend substituting with a large, diced tomato as you get the same crisp sweetness from it.
- Avocado - Creamy goodness that can't be beat. Full of healthy fats and oils, deliciously soft and flavorful, it's the perfect pairing with the sweet and crisp corn and peppers.
- Black Beans - Earthy, hearty and filling, the black beans ground the salad and add depth to the flavor.
- Avocado oil - you can also use olive oil if you prefer, any lightweight and mild flavored oil will work.
- Lime - The lime juice is the main component of the dressing and adds the delightful tang that brings out the sweetness of the vegetables.
- Honey - a little sweetness to really sing out chorus of summer
- Jalapeño - This adds the slightest kick to the dressing as well as deeper flavor to compliment the sweet elements of the salad.
- Balsamic Vinegar - A little vinegar helps to ground the flavors and compliments them so they can truly shine.
- Salt and Pepper - For flavor in the salad.
See recipe card for quantities.
Instructions
Step 1: Combine all ingredients for the salad dressing and blend together in a food processor. Place in the fridge to cool.
Step 2: Heat barbecue to about 350 Fahrenheit. Once hot, place the corn on the grill and rotate every 3-5 minutes until the entire cob is lightly charred. Allow to slightly cool.
Step 3: In a large bowl combine diced peppers, sliced tomatoes, diced avocado, rinsed black beans, and the corn sheered from the cob.
Step 4: Drizzle the entire salad with the dressing adding more lime juice and salt to taste. Serve immediately.
Hint: Don't over-char the corn-we're not aiming for completely blackened kernels. Just a few charred spots here and there will do the trick. You can adjust the level of char to your taste, but too much will dry out the corn and add an unpleasant bitterness to the salad. Precooked or raw corn on the cob both work well-either will develop that delicious smoky flavor on the grill.
Substitutions
- Simply Sugar Free - If you find the dressing to add too much sweetness to the corn salad or are looking for a healthier alternative, you can simply squeeze fresh lime juice over the salad for a delightfully fresh taste!
- Sugar Free Dressed - If you want a sugar free dressing you can omit the honey and substitute the balsamic vinegar for apple cider vinegar. Adding ½ teaspoon will be enough and will produce a tangier but still delicious dressing.
Variations
- Spicy - leave a few or all of the seeds in the jalapeño pepper when you make the dressing for a light kick to your salad.
- Deluxe - add purple onion and cilantro or parsley to your salad.
- Extra Char - char the bell pepper for an additional smoky flavor - just know you'll loose the crisp crunch of the pepper if you do so.
See this other amazing summertime Caesar salad for another great tasty meal!
Equipment
Using the barbecue to char the corn is the most flavorful and mess free option. You can also do so in a skillet on the stove top. For this I would recommend using a raw cast iron skillet to produce the best char and flavor possible.
Storage
The first few days: To be perfectly honest this Charred Corn Salad does not keep well. It is best eaten the day it is made. However, if there are leftovers, store them in an airtight container in the fridge and consume within 1-3 days.
Freezing: This is not a meal to freeze or make ahead of time.
Top Tip
To serve the charred corn salad cold, prep the dressing up to 24 hours in advance and refrigerate-just shake well before using. You can also chill the tomatoes, pepper, avocado, and black beans ahead of time for a refreshing contrast to the warm charred corn.
FAQ
No you do not, you'll just loose out on the smoky element of the salad but it will still be deliciously summer sweet!
Yes. I recommend using a raw cast iron skillet to do so in but you can use whatever skillet you have - it just may not produce the same smoky char flavor. You can sheer the corn off the cob prior to charring or after or use sweet canned corn.
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Charred Corn Salad - with jalapeño lime dressing
- Total Time: 15-18 minutes
- Yield: 6 Servings 1x
- Diet: Gluten Free
Description
Bright, sweet, and smoky, this Charred Corn Salad combines corn, bell peppers, cherry tomatoes, avocado, and black beans in a tangy jalapeño, honey and lime vinaigrette-summer in every bite.
Ingredients
For the Dressing:
⅛ cup (30 milliliters) avocado oil
4 small limes juiced
1 tablespoon (20 grams) honey
2 teaspoons balsamic vinegar
1 jalapeño
1 teaspoon salt
½ teaspoon pepper
For the Salad:
1 corn on the cob (about 6 ounces)
1 orange bell pepper (3.5-4 ounces) diced
1 cup (150 grams) cherry tomatoes sliced
1 cup (10 ounces) black beans rinsed
1 large (6 ounces) avocado diced
Instructions
- Combine all ingredients for the salad dressing and blend together in a food processor. Place in the fridge to cool.*
- Heat barbecue to about 350 Fahrenheit. Once hot, place the corn on the grill and rotate every 3-5 minutes until the entire cob is lightly charred.* Allow to slightly cool.
- In a large bowl combine diced peppers, sliced tomatoes, diced avocado, rinsed black beans, and the corn sheered from the cob.*
- Drizzle the entire salad with the dressing adding more lime juice and salt to taste. Serve immediately.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
1. You can prepare the dressing up to 24 hours in advance and keep it in the fridge to have a cold dressing.
2. Alternatively, you can char your corn in a skillet (preferably raw cast iron) over the stove top. Shear the corn off before or after, but before is quicker. Use a little olive or avocado oil to prevent sticking and stir every 3 minutes until light charring appears.
3. For a chilled version of the salad place all the ingredients for the salad in the fridge (you can place the whole can of beans unopened) for 24 hours before hand.
- Prep Time: 10 minutes
- Cook Time: 5-8 minutes
- Category: Dinner
- Method: No bake
- Cuisine: American
Jenice Wallace says
This is such a yummy summer salad that is quick to toss together and bursting with vibrant flavors. I love how colorful it is, how well the vegetables pair together and how tangy the dressing is. Perfect for a potluck or barbecue!