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This Charred Corn Salad is the perfect summer dish. It’s made with garden sweet ears of corn, tomatoes, queso cheese, and fresh cilantro for the perfect pop of flavor. And it’s a great salad recipe for a quick lunch, light dinner or summer BBQ.
People tend to think that summer salads are all about greens and lettuce, but that doesn’t have to be the case. This simple charred corn salad recipe breaks all the salad rules, in a good way. Plus, it’s ready to eat and enjoy in just 20 minutes!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Salads are my jam and I eat some version of it every single day. And this colorful salad is one of my go-to’s because it’s so easy to put together and uses some of my favorite summer produce.
My version of this recipe is super simple and stress-free. It’s also easy to customize, so you can add other veggies or flavors to suit whatever you’re craving (or what’s in the frig).
For more corn recipes, be sure to check out my Air Fryer Mexican Street Corn and homemade Skillet Creamed Corn.
Charred Corn Salad Ingredients Needed
For the Salad
- Fresh ears of corn – The naturally sweet kernels crisp up nicely when charred, adding a good balance of texture and flavor.
- Green onions – Adds a little bite without overpowering the sweet corn.
- Fresh cilantro – Brings color and a nice fresh flavor.
- Grape or cherry tomatoes – Clean and halve them before adding.
- Queso fresco cheese – Creamy and crumbly, this cheese adds saltiness to the dish.
For the Dressing
- Olive oil – Used as the base to make the dressing.
- Lime juice – Adds a bright citrus flavor.
- Paprika – Gives the salad a smoky flavor that complements the sweet corn.
- Salt and black pepper, to taste.
Get the complete ingredients & directions in the recipe card below.
How to Make Salad with Corn and Tomatoes
Use a sharp knife and cut the kernels off the ears of corn. This doesn’t have to be perfect, and you’ll want to use extra care when cutting.
Drizzle the corn with a little olive oil, then broil for a few minutes in the oven. Once the corn kernels start to brown, remove the pan from the oven and let them cool.
Dice the onions, cilantro, and tomatoes, then add them to a large serving bowl with the cooked corn. Combine the dressing ingredients, then pour over the other ingredients.
Stir to combine everything completely.
Tips for Making Roasted Corn Salad
- There are many corn varieties out there, each adding a unique flavor. I like using white corn or peaches-and-cream corn for this recipe because both add a nice sweetness to the dish.
- Don’t overcook the corn – you want to broil just until the edges are browned.
- Not all ovens broil evenly so you might need to give the corn a quick stir halfway through if you notice it’s cooking unevenly.
- Taste the salad before serving, and add a little more salt and pepper if needed.
Recipe Substitutions & Variations
- Corn: You can use frozen or canned corn when fresh corn is out of season. If you use frozen, just be sure to thaw it prior to using, drain it well and pat dry before roasting.
- Oil: Sub out avocado oil for the olive oil.
- Cheese: While I love queso fresco in this recipe, feta also works well here.
- Onion: Add diced red onion in place of the green onions.
Can I make corn and tomato salad ahead of time?
Absolutely! It can be served immediately, but making it in advance gives the ingredients time to get to know each other. Just be sure to store the salad in an airtight container in the fridge until it’s time to serve.
What to Serve with Charred Corn Salad
This salad can be paired with a variety of foods. Serve it with a simple protein like these crispy Southern Baked Chicken Thighs, with Old Fashioned Sloppy Joes for a quick weeknight dinner or as a topping for Crockpot Salsa Chicken Tacos. Or pair it with corn or tortilla chips for a quick snack or appetizer.
How to Store Leftover Summer Corn Salad
Leftovers should be stored in an airtight container in the fridge for 1-2 days. Beyond that the tomatoes and cheese start breaking down and the texture can get a little mushy. Be sure to give the corn a quick stir before eating, as the dressing might have settled.
Can I freeze corn salad?
Technically, yes, but I don’t recommend it. The corn and tomatoes don’t thaw well and will become mushy. For the best flavor, eat this dish fresh.
What’s the best way to cut corn kernels off the cob?
It can be a little tricky because the cobs want to roll around, so you have to be careful here. First, make sure your knife is sharp. Check out these tips to cut corn from the cob (I use the flat cutting board method, but have also used a bundt pan).
Can I add other toppings?
For sure! You can top it with more cheese, sunflower seeds, or even some crushed-up uncooked ramen noodles for crunch.
A good charred corn salad gives you big flavor without a lot of work. And now is the perfect time of year to give this fresh salad recipe a try. It’s sure to be a tasty addition to your summer cookouts, backyard BBQ, or a quick and easy lunch.
More Easy Summer Side Dish Recipes
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Charred Corn Salad
Ingredients
For the Salad
- 4 ears corn, approximately 2.5 – 3 cups of corn
- 3 green onions
- 2 Tablespoons fresh cilantro
- 1 cup cherry tomatoes, or grape tomatoes
- ½ Tablespoon olive oil
- ½ cup queso fresco cheese
For the Dressing
- 1 Tablespoon olive oil
- 1 juice of fresh lime
- ¼ teaspoon paprika
- Salt and black pepper, to taste
Instructions
- Preheat the broiler to 525℉.
- Carefully cut the corn kernels off of the cob and arrange in a flat layer on a baking sheet. Drizzle the corn with ½ Tablespoon of olive oil and mix to coat.4 ears corn, ½ Tablespoon olive oil
- Broil the corn until the kernels begin to slightly brown, about 5 – 6 minutes, watching it closely to make sure the corn doesn’t burn. Remove from the oven and allow to cool.
- Dice the green onions, cilantro and tomatoes.3 green onions, 2 Tablespoons fresh cilantro, 1 cup cherry tomatoes
- Combine corn, green onions, cilantro, tomatoes and queso fresco in a large bowl.½ cup queso fresco cheese
- Make the dressing: combine all of the dressing ingredients in a small bowl and whisk until combined.1 Tablespoon olive oil, 1 juice of fresh lime, ¼ teaspoon paprika, Salt and black pepper
- Drizzle the dressing over the salad and gently toss to combine.
- Garnish with extra queso fresco and cilantro before serving if desired.
Notes
- Frozen or canned corn can be used. If using frozen, thaw before using & pat dry before roasting. For canned corn, drain well, then pat dry before broiling.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. It will keep for longer, but may get mushy or watery (it will still taste good, though).
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
