Easy Summer Charred Corn Salad
Splash into summer with this simple yet colorful charred corn salad. The smoky flavors, fresh vegetables, and simple dressing bring out the natural flavors of summer.
Servings: 6 servings
Calories: 83kcal
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
Calories: 83kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 14mg | Potassium: 296mg | Fiber: 2g | Sugar: 6g | Vitamin A: 312IU | Vitamin C: 24mg | Calcium: 11mg | Iron: 1mg