Charred Corn Salad

Charred Corn Salad

You seriously need to make this. Why? Because it has the potential of being your GO-TO SUMMER SALAD of 2011. The kind of salad you make so often, you don’t have to refer to the recipe anymore. The salad at the party that everyone asks about! The salad that you amaze people with when you top it on grilled pizza! The one that makes you love summer and everything that it stands for….sweltering heat included!

See where I’m going with this?

Charred Corn Salad

Why is it delicious? Well, the charred white corn is sweet, smoky & crunchy. The lime and jalapeno dressing make it spicy/zesty! The orange peppers give extra color /crunch and the creamy avocados well…they’re the reason why I couldn’t stop eating this salad. Get out your grocery list and put this on there.

And we’re off!

Get those husks off your corn!


Lube them with olive oil!




Gather your dressing/salad ingredients. Making food outside is fun!

In your dressing you need lime juice, olive oil, ginger & garlic.

ginger & garlic

There’s also honey in there too!


Mix it all up in a jar!

shake shake shake

Chop up your parsley & mint!

mint & parsley

And here’s a jalapeno for you to mince! Wash your fingers afterward.


Get that corn off the cob! This is why it’s good to make outside. Messy!

corn off the cobb

Toss the corn in the bowl with your dressing!

in progress...

Add your greens & pepper. MIX!


Just before serving, chop up your avocado. Toss it in. Gentle.

hello avocado

Put it in a bowl and enjoy!

charred corn salad

Starchy, sweet, tangy, zesty & REFRESHING!!!!

Charred Corn Salad

Makes 4-6 servings
(recipe from For the Love of Salad by Jeanelle Mitchell)

For the Salad:

  • 4 cobs fresh white corn
  • extra virgin olive oil for brushing
  • 1 orange pepper, diced
  • 1 avocado, peeled & chopped
  • 1 jalapeno pepper, seeded & finely chopped
  • 2 green onions, finely chopped
  • 2 tablespoons fresh parsley chopped (or cilantro!)
  • 1 tablespoon fresh mint, chopped

For the Dressing:

  • 1 large garlic clove, minced
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 2 tablespoons extra virgin olive oil
  • kosher salt & freshly ground pepper

Preheat grill to medium high. Shuck corn and brush lightly with olive oil. Place on grill and cook for 12 to 15 minutes, until golden brown on all sides. Remove from heat & let cool.

For the dressing:

Combine garlic, ginger, lime juice, vinegar & honey in jar. Add in the olive oil and seal jar. Shake until dressing is uniform. Season with salt & pepper. Set aside.

Scrape kernels off corn cobs with a knife & place in a large bowl. Add dressing and mix. Add in the pepper, jalapeno, green onions, parsley & mint and stir until combined. When ready to serve, add in the avocados and dig in!

  • michelle

    looks nice! do you use your phone camera? it’s not as bright as usual photos you put up but they look greaaat!

    • Tracy

      nope. regular camera. I did discover that my screen brightness was turned waaaay up this AM which accounts for the photos being dark. Fixed! Hope they look a bit better 😉

  • Nicki Woo

    Oh gosh. It’s so freakin’ hot in Texas. I don’t want anything to eat that is cooked in an oven. This sounds so good, you just don’t even know. I may eat it as is, or with tortilla chips. Somebody slap me.

  • Nicole

    I love grilled corn salad in the summer and this recipe looks fantastic! I bet the ginger lime dressing is soooo good. A nice light side with grilled meat.

    • Tracy

      totally! I was thinking it would be great with bbq chicken or fish!! oh wait! shrimp would be great too. I love summer.

  • cindy

    yum! i am definitely going to try this one…i love charred corn.

  • Candace

    I have some delicious sweet corn in my fridge that is begging to be made into this salad for dinner. This looks absolutely amazing. I’m so happy that I was able to print it. Thank YOU! 🙂

  • brownsuagarandbacon

    i’m a-thinkin’ that this salad would be spectacular on a corn tortilla with some juicy carnitas. going on the summer “to make” list, merci!

  • Katrina

    Mmm such a yummy recipe! Love this!

  • Cori

    Oh my goodness that looks so good its making me re-hungry {have just finished dinner}! Will definitely be pulling that baby out next barbecue!

  • Candace

    We had this for dinner tonight. It was absolutely amazing!

  • Jen

    Looks very yummy :0) If you ever find yourself wanting to make this one inside, you can use a bunt pan to assist with cutting the corn off of the cobb. If you put the tip of the corn into the hole of the bunt pan and then continue cutting it will all be collected in the bottom of the pan for you. Sometimes making the mess is half the fun of cooking though! Thanks for the recipe, I can’t wait to try it! Happy Summer!

  • Emily G,

    So I made your Charred Corn Salad this past Monday along with some baked ‘fried’ chicken and it really is fantastic. I had it all assembled in a bowl sans avocado and I had to stop my husband from eating it all before dinner was even served. I love these types of salads for the stinking hot summer days. This is definitely a superior alternative to my corn and bean salad. I’m thinking of making it again for weekend 4th of July parties!

  • Briana

    Hi Tracy! I just discovered your blog through your podcast with Joy and I’m so glad I did! You both are a hoot and helpful too. I’ll be making this soon- it just screams summer.

  • Andrea

    I recently “discovered” your blog and am loving it! I made this salad for the 4th of July, and let me tell you – I was the hit of the pick-nick! Thanks!

  • Kris

    Made this for a little grill-out gathering this weekend, and people RAVED about it. We served it with flank steak & tilapia tacos, and people ate it both on the tacos and on the side. Awesome! Totally going to make it again.

  • Grilled Corn Salad Recipe | Two Peas & Their Pod

    […] Charred Corn Salad from Shutterbean […]

  • Beyond Words | Not Quite Gourmet

    […] chive and goat cheese atop a whole wheat wrap and drizzled with a lemon/ lime honey sauce. Salads: Charred corn salad, a lentil & bulgar salad with feta, tomatoes, fresh herbs, tuscan kale salad. The main course: […]

  • Sona K

    it luks very yummmmmyyyyyyy…………………….!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    and the photography is the best

  • Joy the Baker – BLT Corn Salad Wraps

    […] couldn’t the question have been more like “well if Tracy made a delicious corn salad, would you make a corn salad too?” The asnwer:  oooooh yes!  And let’s dye our hair […]

  • The Summer Corn Salad Bandwagon « Curly Girl Press

    […] are versions of this salad all over the web.  One here has many of the same elements as mine, another here also adds bacon (!!! will have to try that !!!) […]

  • Dear Summer Vacation Diary, | Not Quite Gourmet Dear Summer Vacation Diary, | …voila!!

    […] ginger, garlic, salt and pepper marinade. A salad of local greens (local as in from my garden!). A charred corn salad which I have been waiting and waiting to have this summer! Dessert featured fruit – fresh […]

  • Jeff

    No avocados…so I’m going to try some mangoes and lighten up on the honey

  • ashley

    i made this yesterday to bring to a bbq and it was delicious! i loved it. i decided to make it more mexican-like so used cilantro instead of parsley and no ginger. and i don’t have a bbq so i just pan fried the corn for a few minutes.

  • Charred Sweetcorn Salad | Scaredy-Cat Kitchen

    […] Sweetcorn Salad Adapted from Shutterbean 2-4 […]

  • Charred Corn and Black Bean Salad | the usual bliss

    […] spied a charred corn salad recipe on one of my favorite blogs, Shutterbean. (Side: everything I’ve made from Shutterbean is […]

  • I love lists, Friday! – Shutterbean

    […] Scaredy Cat Kitchen adapted my Charred Corn Salad. […]

  • Margot

    Well here we are in 2024, and this salad is still a hit. I made a triple batch for a party using frozen corn kernels. After cooking the corn I tossed about a third of it in some olive oil and roasted it under the broiler. The broiled corn was toasty brown, not charred. Worked a trick! Don’t skip the mint!

Leave a Comment