Name: Charred Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 ears fresh corn (husked, or 3 cups frozen corn kernels); 1 tablespoon avocado oil (or any cooking oil of choice); 2 roasted red peppers (jarred variety); ½ red onion (diced); ¼ cup chopped fresh cilantro; 2 limes (juiced, or 1/3 cup lime juice); 1/2 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; ¼ teaspoon red chili flakes; ¼ cup crumbled feta cheese (or plant-based feta, or queso fresco)

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This charred corn salad is bursting with delicious flavors and textures! It’s fresh, easy to make, and incredibly colorful — everything you want in a side dish and more. This recipe is vegetarian and gluten-free, but it can also be made vegan!

A bowl of charred corn salad with chopped red peppers, onions, cilantro, and crumbled white cheese, served with lime wedges on the side.

A Note From Kristen

This salad is one I find myself making whenever I have leftover grilled corn or a bag of frozen corn in the freezer that needs using up. Charred veggies just give this dish so much depth! Once you’re done with the charring, it’s just a matter of mixing in the rest of the ingredients. It’s super simple, easy to customize, quick to prep, and perfect for all kinds of occasions — from a simple family dinner to a summer picnic with friends. Enjoy!
~Kristen

A bowl of charred corn salad with chopped red peppers, onions, cilantro, and crumbled white cheese, served with lime wedges and extra cilantro on the side.

Chopped grilled corn for charred corn salad on a cutting board, surrounded by bowls of feta, red onion, red pepper, cilantro, spices, salt, and a halved lime on a wooden surface.

A bowl of cooked corn kernels for a vibrant charred corn salad is surrounded by small bowls of chopped red pepper, cilantro, feta cheese, diced red onion, and halved limes on a wooden surface.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

Fresh Corn: The star ingredient in this charred corn salad recipe. Once charred, the taste of corn takes on a smoky flavor with light caramelization, giving this dish a whole new layer of flavor. You can also use frozen corn kernels if that’s what you have on hand.
Avocado Oil: Helps the corn brown evenly without sticking as it chars.
You can substitute any cooking oil you prefer.
Jarred Roasted Red Peppers: Adds a delightful smoky-sweet flavor and vibrant red color.
Red Onion: Imparts a pungent, zesty bite plus a bold purple hue. If you don’t have red onion — white, yellow, or green onions, or even shallots will get the job done!
Fresh Cilantro: Gives the charred corn salad a clean, citrusy note and deep green color. If you aren’t a cilantro fan, simply swap out for parsley or simply omit it.
Lime: Provides the tanginess that cuts through the sweetness of the corn and the richness of the feta for a more well-rounded flavor. If you don’t have fresh, bottled works!
Smoked Paprika: Amplifies the smoky flavors of the salad and gives it a mild, earthy heat.
Salt: Enhances the natural flavors of the ingredients.
Ground Black Pepper: Also enhances the salad’s flavors while giving it a gentle heat.
Red Chili Flakes: Give the salad a gentle, lingering heat. If sensitive to spice, simply omit it.
Feta Cheese: Imparts a creamy saltiness that works well with corn and lime juice flavors. You can use plant-based feta to make this dish vegan! My favorite vegan feta is made by Violife.

A bowl of charred corn salad with tomatoes, red onions, chopped herbs, and crumbled feta cheese, accompanied by a wooden spoon, cilantro, and lime halves on a rustic wooden surface.

How to Make Charred Corn Salad

01

COOK THE CORN

For fresh corn: Brush with oil and sear or grill for 10 minutes until charred. Cool, then slice off the kernels.
For frozen corn: Heat oil over medium-high. Cook corn in a single layer for 3–4 minutes without stirring until charred, then stir until golden and smoky.

Four ears of grilled corn with visible char marks lined up on a grill pan, perfect for making a delicious charred corn salad.

02

MIX

Add the charred corn, red peppers, onion, and cilantro to a large bowl. Squeeze in the lime juice, then add the rest of the ingredients (except feta). Toss to coat well.

A bowl filled with chopped red onion, charred corn, tomatoes, herbs, and spices, ready to be mixed for a fresh salsa or charred corn salad.

03

SPRINKLE AND SERVE

Sprinkle with feta cheese and then serve. Enjoy!

A bowl of charred corn salad with chopped tomatoes, red onion, herbs, and a generous topping of crumbled feta cheese, served with a wooden spoon.

A bowl of charred corn salad with red peppers, crumbled cheese, cilantro, and lime wedges brings the flavors of Mexican street corn to your table.

Serving Ideas

Use to top off burritos, tacos, and other Mexican dishes.
Mix into rice or quinoa for loads of flavor.
Serve alongside a sandwich or veggie burger.
Spoon into a cheese quesadilla before cooking.
To make this salad more of a meal, add some diced avocado, toasted pumpkin seeds, and crushed tortilla chips.

A bowl of charred corn salad with feta cheese, chopped red onion, tomatoes, cilantro, and a wooden spoon sits next to a halved lime and fresh cilantro on a wooden surface.

Expert Tips

Use fresh ears of corn whenever possible for the best flavor and texture.
If preferred, let the salad sit for about 10-15 minutes before serving to help the flavors meld together.
Feel free to customize the dish by adding your favorite veggies! Cherry tomatoes, diced cucumbers, shredded cabbage, arugula, chopped olives, chickpeas, black beans, and pinto beans can add more texture, protein, and nutrients to this salad.
Want it spicier? Add some chopped pickled jalapenos or roasted green chiles!

A bowl of charred corn salad with chopped red peppers, onions, cilantro, and crumbled white cheese, with a serving spoon and limes in the background.

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Charred Corn Salad

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Whip up this easy, smoky charred corn salad with grilled corn, fresh veggies, and a splash of zesty lime juice—perfect for summer cravings!

Author: Kristen Wood

Servings: servings

Prep Time: 10

Cook Time: 10

Total Time: 20

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Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: American, Mexican

Diet: Gluten Free, Vegetarian

Ingredients

4 ears fresh corn husked, or 3 cups frozen corn kernels
1 tablespoon avocado oil or any cooking oil of choice
2 roasted red peppers jarred variety
½ red onion diced
¼ cup chopped fresh cilantro
2 limes juiced, or 1/3 cup lime juice
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
¼ teaspoon red chili flakes
¼ cup crumbled feta cheese or plant-based feta, or queso fresco

Instructions

Preheat a grill or a griddle/skillet on the stovetop over medium-high heat.
If using fresh corn, brush the cobs with the oil and then grill or sear for 10 minutes, turning occasionally, until charred in spots.
Let cool slightly, then slice the kernels off the cob.
If using frozen corn, heat the oil in a skillet over medium-high heat. Add the frozen corn in a single layer and cook undisturbed for 3–4 minutes, until charred in spots. Stir and repeat until golden and smoky.
In a large bowl, add the charred corn, red peppers, onion, and cilantro.
Squeeze in the lime juice, and add the paprika, salt, pepper, and chili flakes. Toss to coat well.
Sprinkle with feta right before serving.
Serve immediately or refrigerate for up to 3 days.
Enjoy!

Notes

Storage

Transfer leftovers to an airtight container and then refrigerate for up to 3 days. Just note that the texture may slightly soften over time. When serving again, revive the flavors by adding a squeeze of lime juice or additional freshly chopped herbs.

Nutrition

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Sweet and Smoky Charred Corn Salad