Charred Corn Salad

Let’s consider this step one of incorporating real food back into my diet.

A week of awesome vacationing/eating in San Diego was directly followed by a week of sickness/sleeping, during which the most solid food I ate was an antibiotic.

Yesterday I was able to stand up long enough to leave the house, so I knew I needed two things:

–a burger, animal style

-a salad that took minimal effort and used some of those veggie type things I’d been missing out on all week.


Oh, and then I made this coffee cured pulled pork for dinner. I’m crazy. I know.

I guess I went into overdrive because I hadn’t really cooked at all this month. Not cool!

But you know what is cool? Summer veggies.

vegetables image

They almost make it too easy.

Gather up pretty much any grouping of summer’s bounty, throw in a bowl with some citrus and you’ve got yourself a meal.

cut veggies beans image

If you can grill said bounty – well now we’re really talkin’.

If not, there’s always your old friend the cast iron skillet. He’s got your back.

corn kernels cooking

I am out-of-control-obsessed with corn right now. It’s too damn good.

I swear, somehow this year’s corn is the sweetest ever! And it costs a pile of pennies! That’s always nice.

Charred Corn Salad served

This salad would work great for backyard entertaining – it’s easy to throw together and it gives your guests the option to get some kind of health factor in there between all the margaritas and bbq ribs and burgers and whatnot.


Charred Corn Salad close up

If you have a grill going, you can char the corn on the grill, then cut the kernels off the cob to add to the salad.


6-8 as a side


  • 1 pint cherry tomatoes, halved, quartered if large
  • 2 ripe avocados, diced
  • 1 15-ounce can black beans, drained and rinsed
  • 4 large ears corn, husked, kernels cut off the cob
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped cilantro
  • 2 scallions, white & light green parts only, thinly sliced
  • 1 jalapeño, seeds & ribs removed, minced
  • 2-3 limes
  • 1 teaspoon honey
  • olive oil
  • kosher salt & freshly ground black pepper


  1. In a large bowl, combine the tomatoes, avocado, black beans and the juice of half a lime. Season with salt and pepper.
  2. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of oil and the corn kernels; season with salt and pepper. Cook for 5-6 minutes, stirring often, until nicely charred. Add the cumin and stir to combine. Add the corn to the bowl along with the cilantro, scallions and jalapeño.
  3. In a small bowl, whisk together 1/4 cup lime juice and honey. While whisking, drizzle in 2 tablespoons olive oil. Season with salt and pepper. Pour dressing over the salad and gently toss to combine. Adjust seasonings if necessary.
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