Charred Corn Salad

This charred corn salad is fairly easy to make and it is an explosion of flavors in your mouth. We will start by charring the corn in a dry skillet, alongside some peppers. Once they are nicely charred we will transfer them to a bowl and finish it with a bunch of fresh and delicious vegetables.

Corn is in season now and it is sweet and inexpensive. This is a great salad for a hot Summer meal. If you want to enjoy this salad year round go ahead and use thawed out, frozen kernels. However, fresh is better.

I added Cotija cheese to this charred corn salad but if you would like to make it vegan just omit it. It will still be a fantastic salad. On that same note, if you do not have Cotija you can substitute it easily with a fresh, salty cheese. Even Feta cheese would work just fine.

Serves two to three as a side

2 corn on the cob
6 mini sweet peppers or 1/2 large bell pepper
2 TBS finely sliced red onion
1/2 cup chopped tomatoes
1/2 cup peeled, seeded and finely diced cucumber
1/4 jalapeño, finely diced (optional)
2 TBS chopped cilantro OR basil
1/2 cup crumbled Cotija cheese OR Feta cheese
1 lime OR 1/4 cup wine vinegar
1/8th cup olive oil + more for pan
Salt to taste

Remove the kernels from the cobs inside a bowl.

Stem, seed and julienne the sweet peppers or bell pepper.

Heat a skillet, preferably cast iron, until hot. Add a thin layer of oil. Add the corn and peppers and cook, stirring occasionally, until the vegetables are softened and a bit charred.

Remove the corn from the skillet into a bowl and cool down.

Add the rest of the ingredients, except for the salt and mix. Taste and add salt to taste if necessary.

Print the Charred Corn Salad Recipe Here

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