Fresh, smoky, and vibrant—this Charred Corn Salad recipe is bursting with grilled corn, jalapeños, and zesty lime. A perfect summer side or light lunch!
When the sun starts shining, there’s no more delicious summer produce to me than sweet corn.
From my favorite Summer Slaw to this Creamy Confetti Corn, there are so many different ways to use corn in summer recipes. And I am here for allll of them!
If you’re a fan of summer corn too, then you’ll love this Charred Corn Salad recipe. It’s an absolutely delicious way to celebrate summer’s boldest, brightest flavors.
I love it so much, I shared it in one of my cooking segments on KATU-TV (ABC)’s AfternoonLive show!
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❤️ Why you’ll love this recipe
The charred bits of corn add just the right amount of smokiness to the dish. Meanwhile, the fresh ingredients keep every bite crisp and refreshing.
It’s quick, easy, and endlessly customizable—exactly what you want in your summer recipe rotation.
Plus, it’s a fantastic make-ahead side dish that’s perfect for picnics, barbecues, and beach days.
🌽 Ingredient notes
With sweet grilled corn kernels, jalapeños, fresh cilantro, and a zippy lime dressing, this vibrant salad brings smoky-sweet magic to your plate.
A few notes about the ingredients:
- Corn – Grilling corn on the cob is the best way to get the most flavor in this summer salad. However, you can thaw out frozen corn kernels and grill them in a grill pan.
- Jalapeño – I wanted to make a recipe that wasn’t spicy, but still had those bold flavors of jalapeno. So the recipe calls for just one jalapeno pepper, seeded and sliced, which is great for mild palates. If you want a spicy corn salad, keep the seeds and use more jalapeno.
- Herbs – Since we’re using roughly chopped, larger pieces of the leaves, you’ll really want to use fresh parsley, cilantro, and mint in this recipe. It’s not the kind of recipe where you can easily substitute dried herbs. If you prefer, you can stick to just one or two of these herbs instead of using all three. But I love the layered flavors you get with cilantro, parsley, and mint together.
✅ Step-by-step instructions
You’ll find the full list of ingredients and more detailed instructions in the printable recipe card at the bottom of this post. But here are step-by-step photos to show you how easy it is to make this summery side dish.
- Start by making the olive oil based rub for the corn.
- Brush the olive oil mixture on all sides of the corn ears.
3. Grill the corn, then let cool slightly.
4. Cut off the corn kernels into a large bowl.
5. In a separate large bowl, mix together the dressing ingredients.
6. Combine the corn with the dressing, and then the herbs.
7. Serve immediately or refrigerate until you’re ready to serve.
👩🏻🍳 Recipe FAQs
Charred corn salad can be eaten hot or cold. Its versatility is one of the best things about this dish!
Try adding thin slices of red bell pepper or green bell pepper, halved cherry tomatoes, or thinly sliced radicchio.
Store in an airtight container in the refrigerator for up to four days.
🍽 Serving ideas
Whether you’re serving it alongside grilled meats, scooping it with chips, or enjoying it on its own, this dish is the ultimate warm-weather side.
Here’s what I love to serve this corn salad with:
🍷 🥂 Wine pairings
If you’re pairing a wine with this charred corn salad, I highly recommend a bright white wine. Two options that pair deliciously with it:
- Albariño – This zesty, citrus-forward white wine from Spain has high acidity and floral notes that perfectly complement the salad’s lime juice, charred corn, and fresh herbs. Its crispness also balances avocado’s creaminess and plays well with any jalapeño heat.
- Sauvignon Blanc (especially from New Zealand or California) – With its grassy, herbaceous edge and bright citrus notes, Sauvignon Blanc enhances the salad’s fresh flavors and handles the smokiness from the charred corn beautifully. It’s a crowd-pleasing choice for outdoor meals and BBQs.
In the mood for a cocktail? Enjoy this summer dish with our Bourbon Lemonade cocktail.
More side dish recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Charred Corn Salad
Equipment
- 1 grill or grill pan
Ingredients
- 4 ears of corn, shucked
- ¼ cup extra virgin olive oil
- ½ teaspoon ground paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
Dressing
- ½ cup finely diced red onion
- 1 garlic clove, finely minced
- 3 Tablespoons fresh lime juice (about 2 fresh squeezed limes)
- 2 Tablespoons extra virgin olive oil
- 1 jalapeno, seeded and thinly sliced into rounds
Remaining salad ingredients
- 2 Tablespoons roughly chopped cilantro leaves
- 2 Tablespoons roughly chopped mint leaves
- 2 Tablespoons roughly chopped parsley leaves
Instructions
- Heat your grill or grill pan to medium (350-450°F).
- In a large bowl, whisk together the ¼ cup olive oil, paprika, salt, cumin, and black pepper.
- Brush each corn on the cob with the spiced olive oil mixture.
- Grill each corn on the cob for approximately 10-14 minutes, turning regularly and basting with more of the spiced olive oil mixture if desired. Grill until just charred on all sides. Remove from heat and allow to cool slightly.
- While the corn is cooling make the dressing. In a large bowl, whisk together the red onion, garlic, lime juice, 2 Tablespoons olive oil, jalapeno.
- Cut the kernels off the corn and place into the bowl with the dressing.
- Add the roughly chopped cilantro, mint, and parsley leaves. Then toss all of the ingredients together just until combined. Taste, and add additional salt if you think it's necessary. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
