When summer arrives, corn is one of my favorite fresh ingredients to cook with. Not only do I grill corn often, but I love to include corn in my salads and other dishes. Charred corn salad, for instance, is not only easy to make, but it also has very few ingredients. And my husband grills the corn perfectly for a tasty charred corn salad.
I love summer BBQ because it's grilling season. My husband, the grill master, enjoys grilling so much that he bought a KVK (Kathy's Vegan Kitchen) branding iron to mark his work. HAHA. Men and their grill tools! But I'm not complaining. I tell him the end game, and he executes the grill techniques.
Today, for example, I needed the corn grilled, but I also needed it charred.
HOW TO CHAR VS. GRILL CORN FOR CHARRED CORN SALAD
Although grilled corn works for this recipe, I wanted the charred flavor of the corn. And, believe it or not, there is a method to charring corn.
As simple as it is, many people char their corn too much, which results in inedible corn. The trick, however, is in the temperature and turning the corn continuously while cooking.
To prepare corn, carefully remove the husks and silk.
- Preheat the grill to medium-high; hot heat is essential!
Grill corn over the hot side of the grill, frequently turning, every minute or so for about 20 minutes or until done. For less char, grill over the cooler side of the grill for approximately 30 minutes, turning as frequently.
Once the corn is cooled and cut, place it in a bowl, and add the other ingredients.
WHAT INGREDIENTS ARE IN CHARRED CORN SALAD?
CHARRED CORN SALAD RECIPE INGREDIENTS:
- Fresh corn on the cob
- Red bell pepper
- Red onion
- Fresno chili pepper (or Jalapeno if you can't find a red chili pepper)
CHARRED CORN SALAD DRESSING: OIL-FREE AND SIMPLE
- Lime juice and lime zest
- Garlic powder
FRESNO CHILI PEPPER VS THE JALAPENO PEPPER: PICK YOUR HEAT
Fresno peppers are slightly spicier than jalapeno peppers, but they also offer a fruitier taste. Some say they are smokier, but I don't feel that is very pronounced.
Green Fresno peppers have a more vegetal flavor than mature red peppers, which grow hotter and lose some flavors as they age. However, red Fresno peppers still offer a lovely taste and a touch of heat for spicy recipes.
The most significant difference between a Fresno and a jalapeno pepper is the thickness of the pepper walls. Fresnos have thinner walls, which can change how you cook with them. However, they aren't thin like a habanero pepper but thinner than a typical jalapeno, so consider this for your recipe planning.
The Fresno chili pepper is seeded and served raw in this recipe. As a result, the chili pepper maintains its natural flavor.
Next, I add fresh lime juice, lime zest, garlic powder, salt, and pepper, and stir the salad to combine all the flavors. However, the beauty of this recipe is it is made ahead of time. Leaving the salad in the refrigerator, for example, enhances the flavors and tastes better the longer it marinates.
SERVING CHARRED CORN SALAD RECIPE: MULTIPLE OPTIONS
Since I love this charred corn salad recipe, I use it for various recipes and meal plans.
- Side dish for a BBQ
- Add to other greens and serve with my Vegan Southwest Dressing
- Serve as a dip or salsa for chips
- Stuff inside a baked potato
- Taco relish for Sweet Potato Tacos
- Topping for a The Best Ultimate Vegan Lentil Black Bean Burrito Ever
- Addition to Vegan Taco Salad
- A perfect topping for Vegan White Bean Chili
LOOKING FOR GREAT FRESH SUMMER SALADS? WE HAVE IT HANDLED
- Mexican Chopped Salad
- Green Bean Salad
- Chopped Southwest Salad
- Italian Chopped Salad
- Asparagus Salad
- Green Bean Salad
- Healthy Greek Pasta Salad
- Antipasto Salad
- Spinach Pasta Salad
- Roasted Vegetable Salad
Charred Corn Salad
- 5-6 ears corn on the cob husks, and silks removed
- 1 red onion diced
- 1 Fresno Chili Pepper seeds and veins removed, diced (Jalapeño can be substituted)
- ½ cup cilantro chopped
- ½ cup fresh lime juice and the zest of 1 lime
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Preheat the grill to medium-high heat
- Remove the husks and silk from the corn on the cob
- Place corn on the hot side of the grill, rotating every minute or two for 20 minutes or until charred to your personal preference
- Remove corn from the heat and allow it to cool completely.
- Then, prepare the other ingredients.
- When corn is thoroughly cooled, carefully cut the corn off the cobs and place all the corn in a large bowl
- Add the other diced vegetables, lime juice, zest, and seasoning.
- Stir together, cover, and place in the refrigerator for at least an hour or more before serving.
- Stir and taste and add any additional seasonings you prefer.
- Make this salad ahead of time and refrigerate to allow the flavors to develop!
- If using canned or frozen corn, add 1 teaspoon of liquid smoke to get the smokey flavor.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
KVK branding is the cutest thing! Your husband is obviously proud of you. This looks so yummy! Going to try!
Hi Mary! Thank you! I converted my husband with yummy food, so he is happy. I hope you enjoy the recipes. And thank you for your kind words. I appreciate the feedback.