Splash into summer with this simple yet colorful charred corn salad recipe. The smoky flavors, fresh vegetables, and simple dressing bring out the natural flavors of summer.
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.
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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. He is the grill expert! And today's task is charred corn.
Charred Corn vs. Grilled Corn
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, and for less char, grill over the cooler side of the grill for approximately 30 minutes, turning as frequently.
Then, please make sure the corn is completely cooled before cutting it from the cobs.
Once the corn is cooled and cut, place it in a bowl, and add the other ingredients.
How to Char Corn Without a Grill
Since everyone doesn't necessarily have a grill, there is an easy way to make charred corn without a grill.
- Preheat oven to 400 degrees.
- Line a baking sheet with a rim (like this jelly roll pan), with foil and set aside.
- Rinse the corn and leave it damp, so the seasoning sticks without using oil.
- Line ears of corn up on the prepared baking sheet and bake for 35 - 40 minutes, turning halfway through.
Salad Ingredients
- Fresh Corn on the Cob: Fresh corn on the corn is in season, and it is ridiculously inexpensive. I suggest buying organic corn on the cob when possible.
- Red Bell Pepper: Red bell pepper is sweet and vibrant to add to any salad. It brings freshness and brightness to the salad.
- Red Onion: Red onion is sweet and tangy, and perfect in this salad.
- Fresno Chili Pepper: While Fresno peppers are green, they have a grassy, bright taste, very similar to a jalapeño. It's when the Fresno matures to red that its flavor comes into its own. Fresnos take on sweets' fruity flavor with a hint of smokiness there too.
- Cilantro: Cilantro is said to have a fresh, citrusy, and soapy taste — depending on who you ask
- Lime Juice and Lime Zest: Fresh lime juice is aromatic, flavorful, citrusy, and citrusy in taste. Lime zest is the colored outside portion of the citrus fruit peel. It's often used with or without the juice of the lime to add concentrated tangy citrus flavor to recipes.
- Salt: A little salt enhances the flavors of the other ingredients in the recipe.
- Garlic Powder: The flavor is garlicky but vastly different than fresh-chopped garlic. It tastes sweeter and much less assertive than fresh garlic but without the caramel undertones, you get from roasted or sautéd garlic.
- Pepper: Fresh ground pepper adds another level of depth to the flavors in the salad.
Salad Ingredient Substitutions
- Frozen corn on the cob is an option for a substitute for fresh corn on the cob.
- Baby bell peppers are similar to red bell pepper in taste, and they offer a variety of colors to brighten the charred corn salad recipe.
- Choose scallions (green onions) for a lighter onion flavor.
- Instead of fresno peppers, try jalapenos. Removing the seeds from peppers makes them milder; however, add some seeds for those who like it hotter.
- Bottled lime juice is an excellent option for replacing fresh lime juice in recipes.
- Try fresh garlic instead of garlic powder. Use 1 medium garlic clove to substitute for ¼ teaspoon garlic powder.
- If you taste soap when you eat cilantro, try basil or parsley instead.
Fresno Chili Peppers vs. Jalapeno Peppers
Fresno peppers are slightly spicier than jalapeno peppers but 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 flavor 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, 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 Suggestions
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
Recipe FAQs
Yes, corn can be charred in the oven if you don't have a grill.
Organic farmers aren't allowed to plant GMO seeds. But most conventional corn in America is genetically modified. Corn is perhaps the most promiscuous cross-pollinator among all grains, so its genes often migrate into organic fields via windblown pollen that lands on the tassels of organic corn.
Corn is rich in vitamin C, an antioxidant that helps protect your cells from damage and wards off diseases like cancer and heart disease. In addition, yellow corn is a good source of the carotenoids lutein and zeaxanthin, which are suitable for eye health and help prevent lens damage that leads to cataracts.
Tips
- Always preheat the grill before adding the corn.
- If using an oven instead of a grill, preheat the oven to ensure it is hot before adding the pan of corn.
- Although some suggest boiling the corn first, boiling, soaking, or steaming the corn before grilling is unnecessary. It is not wrong to do that, but if you're after the sweet, perfectly smoky, charred ear of corn, you should skip the boiling. Once the husk is removed, the corn goes directly over the open flame!
- Place corn on the BBQ (no oil required). Cook for 10 minutes, turning every couple of minutes, until there are little charred bits and the kernels are tender when pierced with a knife, but still JUICY! Overcooked corn is shriveled, dry, and chewy.
- Cooked corn tastes sweeter because the cooking heat has caused the glucose molecules in the polysaccharide to break down.
Fire up the grill this summer and make this charred corn salad recipe for a delicious alternative to plain corn on the cob.
More Great Summer Salads
If you love this charred corn recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Charred Corn Salad
Ingredients
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
Dressing
- ½ cup fresh lime juice and the zest of 1 lime
- 2 teaspoons garlic powder
- Salt and pepper to taste
Instructions
- 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 preference.
- Remove corn from the heat and allow it to cool completely.
How to Char Corn Without a Grill
- Preheat oven to 400 degrees.
- Line a baking sheet with a rim (like this jelly roll pan).
- Rinse the corn and leave it damp so the seasoning sticks without using oil.
- Line ears of corn up on the prepared baking sheet and bake for 35 - 40 minutes, turning halfway through.
- Then, prepare the other ingredients.
- When the 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 before serving.
- Stir and taste and add any additional seasonings you prefer.
Notes
- Always preheat the grill before adding the corn.
- If using an oven instead of a grill, preheat the oven to ensure it is hot before adding the pan of corn.
- Although some suggest boiling the corn first, boiling, soaking, or steaming the corn before grilling is unnecessary. It is not wrong to do that, but if you're after the sweet, perfectly smoky, charred ear of corn, you should skip the boiling. Once the husk is removed, the corn goes directly over the open flame!
- Place corn on the BBQ (no oil required). Cook for 10 minutes, turning every couple of minutes, until there are little charred bits and the kernels are tender when pierced with a knife, but still JUICY! Overcooked corn is shriveled, dry, and chewy.
- Cooked corn tastes sweeter because the cooking heat has caused the glucose molecules in the polysaccharide to break down.
Nutrition
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! 🙂
Mary Bradford
KVK branding is the cutest thing! Your husband is obviously proud of you. This looks so yummy! Going to try!
Kathy Carmichael
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.
Anonymous