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charred corn salad
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4.84 from 6 votes

Charred Corn Salad

Memorial weekend is right around the corner. Splash into summer with this simple yet colorful charred corn salad. The smokey flavors, fresh vegetables, and simple dressing bring out the natural flavors of summer.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 83kcal



  • 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.


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