This vibrant Charred Corn Salad recipe is bursting with fresh flavors and crunchy textures. It’s the perfect side dish for summer barbecues or a light and healthy lunch. Easy to make and even easier to enjoy, this salad is sure to become a family favorite!
Contents
Reasons To Try Roasted Corn And Tomato Salad
- Smoky Flavor: The charred corn adds a delicious smoky flavor that elevates this salad.
- Fresh and Colorful: Packed with fresh ingredients like cherry tomatoes, green onions, and cilantro, it’s a vibrant and refreshing dish.
- Tangy and Creamy: The lime dressing and queso fresco create a perfect balance of tangy and creamy in every bite.
Ingredients For Roasted Corn Tomato Salad
- Fresh Corn: Fresh ears of corn grilled until charred for a smoky and sweet flavor.
- Green Onions: Adds a mild, oniony taste with a hint of sweetness.
- Fresh Cilantro: Provides a bright, citrusy flavor to enhance the salad.
- Cherry or Grape Tomatoes: Juicy and sweet, adding vibrant color and freshness.
- Olive Oil: Helps to char the corn and adds a subtle richness.
- Queso Fresco: Crumbly cheese that adds a mild, tangy contrast to the sweet corn.
Dressing Ingredients
- Olive Oil: A light base for the dressing that complements the other ingredients.
- Fresh Lime Juice: Adds a tangy, zesty flavor to brighten up the salad.
- Paprika: Imparts a subtle smoky spice to the dressing.
- Salt and Pepper: Enhances the flavors of the salad and balances the dressing.
How To Make Charred Corn Salad With Tomatoes
Step One: Set your broiler to 525°F. Cut the corn off the cob, then arrange the corn kernels in a single layer on a baking sheet. Drizzle with ½ tablespoon of olive oil and mix to coat.
Step Two: Place the baking sheet under the broiler and broil the corn for about 5-6 minutes, or until the kernels start to brown slightly. Keep a close eye on the corn to avoid burning. Remove from the oven and let cool.
Step Three: Dice the green onions, cilantro, and tomatoes. In a large bowl, mix the charred corn, green onions, cilantro, tomatoes, and queso fresco. In a small bowl, whisk 3 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon cumin, and salt and pepper to taste.
Step Four: Drizzle the dressing over the roasted corn salad and mix well to combine. Top with extra queso fresco and cilantro. Serve and Enjoy!
Expert Tips For Making Roasted Corn Salad
- Opt for Fresh or Frozen Corn: For a quick and easy alternative, use frozen corn instead of fresh corn on the cob. Thaw and drain the frozen corn well before broiling to avoid excess moisture.
- Balance Acidity in the Dressing: The lime juice in the dressing provides essential acidity. Taste the dressing before adding it to the salad and adjust with more lime juice or a touch of honey if needed to balance the flavors.
- Cool the Corn to Retain Crunch: Allow the charred corn to cool completely before combining it with other ingredients. This prevents wilting and keeps the salad crisp and refreshing.
Roasted Corn Salad Variations
- Mexican-Inspired Grilled Corn Salad: Grill corn on the cob and mix the kernels with black beans, diced red onion, and avocado chunks. Drizzle with a creamy lime-cilantro dressing for a festive twist.
- Mediterranean Charred Corn Salad: Grill corn on the cob and combine the kernels with chopped cucumbers, Kalamata olives, and crumbled feta cheese. Top with a lemon-tahini dressing for a fresh, zesty flavor.
- Spicy Southwest Corn Salad: Broil corn on the cob and add kernels with roasted red bell peppers, diced jalapeños, and shredded cheddar cheese. Finish with a smoky chipotle-lime dressing and a hint of smoked paprika for an extra kick of heat.
How To Store Charred Corn Salad
- Refrigerate: Store any leftover Charred Corn Salad in an airtight container in the refrigerator for up to 3-4 days.
- Container: Use a well-sealed container to maintain the salad’s freshness and prevent it from absorbing other odors in the refrigerator.
Pair Corn Salad with One of These Dishes
- Grilled Chicken Skewers: Marinated in a mix of lime juice, garlic, and cilantro, grilled chicken skewers offer a savory contrast to the sweet and smoky flavors of the charred corn salad.
- Black Bean Tacos: Fill soft corn tortillas with seasoned black beans, avocado slices, and a dollop of sour cream or Greek yogurt. The creamy richness of the beans complements the texture and flavor of the corn salad.
- Grilled Shrimp: Skewer large shrimp marinated with a hint of paprika, then grill until charred and cooked through. The tasty shrimp pairs well with the fresh flavors of the corn salad.
- Chipotle Lime Grilled Steak: Marinate flank steak in a mixture of chipotle peppers, lime juice, and garlic, then grill to your desired level of doneness. Sliced thinly and served alongside the charred corn salad, the smoky-spicy steak adds depth and protein to the meal.
- Avocado and Tomato Salad: Toss ripe avocado chunks and cherry tomatoes with lime juice, olive oil, salt, and pepper for a simple yet refreshing side dish. The creamy avocado and juicy tomatoes provide a cool contrast to the warm, charred flavors of the corn salad.
Charred Corn Salad With Tomatoes
Enjoy the smoky-sweet flavors of summer with this Charred Corn Salad with Tomatoes! Fresh corn is charred to perfection, bringing out its natural sweetness, and then tossed with juicy tomatoes, fresh herbs, and a light vinaigrette. This vibrant and flavorful salad is the perfect side dish for BBQs, picnics, or any warm-weather meal. Simple, colorful, and bursting with flavor, it’s a crowd-pleaser that you'll want to make again and again!
Serving Size 4 Servings
Ingredients
Salad Ingredients
- 3 Cups Corn
- 3 Green Onions
- 2 Tbsp Fresh Cilantro
- 1 cup Cherry Tomatoes
- ½ Tbsp Olive Oil
- ½ cup Queso Fresco
Dressing Ingredients
- 1 Tbsp Olive Oil
- 1 Lime Juice
- ¼ tsp Paprika
- pinch Salt
- pinch Pepper
Instructions
- Set your broiler to 525°F.
- Cut the corn off the cob, then arrange the corn kernels in a single layer on a baking sheet. Drizzle with ½ tablespoon of olive oil and mix to coat.
- Place the baking sheet under the broiler and broil the corn for about 5-6 minutes, or until the kernels start to brown slightly. Keep a close eye on the corn to avoid burning. Remove from the oven and let cool.
- Dice the green onions, cilantro, and tomatoes.
- In a large bowl, combine the charred corn, diced green onions, cilantro, tomatoes, and crumbled queso fresco.
- In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lime juice, 1 tablespoon of honey, 1 teaspoon of cumin, and salt and pepper to taste.
- Drizzle the dressing over the salad and mix well to combine.
- Top with extra queso fresco and cilantro. Enjoy your Charred Corn Salad!
Notes
Opt for Fresh or Frozen Corn: For a quick and easy alternative, use frozen corn instead of fresh corn on the cob. Thaw and drain the frozen corn well before broiling to avoid excess moisture.
Balance Acidity in the Dressing: The lime juice in the dressing provides essential acidity. Taste the dressing before adding it to the salad and adjust with more lime juice or a touch of honey if needed to balance the flavors.
Cool the Corn to Retain Crunch: Allow the charred corn to cool completely before combining it with other ingredients. This prevents wilting and keeps the salad crisp and refreshing.
