Charred Corn Salad with Smoky Lime Dressing
There’s something about charred corn that just tastes like summer in every bite. This salad is all about those fresh, smoky flavors in perfect balance with creamy avocado and a tangy, zesty dressing—easy to make and even easier to love.
Summer Salad Sensation
When the sun is out and fresh corn is in season, this Charred Corn Salad with Smoky Lime Dressing is an absolute must. It’s one of those recipes that comes together quickly but delivers bigly on flavor.
The smoky charred corn gives it that irresistible summer vibe, while the avocado and smoky lime dressing keep it light, creamy, and just a little bit fancy.
I whipped this up for a laid-back BBQ, and it was gone before I knew it. There’s something so satisfying about a dish that’s simple yet totally crave-worthy.
It’s the kind of salad that works just as well for a casual dinner at home as it does for a summer party spread. Plus, with fresh corn at its peak, it’s the perfect way to make the most of the season’s best.
Why This Recipe is a Winner
Looking for more simple yet elegant salads? Be sure to try our northwest summer berry salad, lemony green bean salad with goat cheese, mango avocado cucumber salad, simple strawberry spring salad, and our panzanella salad with fresh mozzarella.
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Ingredient Notes
- Corn: Fresh corn on the cob is ideal for this recipe, especially when it’s in season. The sweetness and texture of freshly charred corn add a smoky depth that really makes this salad shine. If you must use frozen or canned corn, try to char it in a hot skillet to mimic that grilled flavor.
- Avocado: Choose a ripe but firm avocado to keep its shape in the salad. It adds a creamy texture that balances the smoky and tangy elements of the dish. Slice it just before serving to prevent browning.
- Tomato: Cherry or grape tomatoes work best for this salad. Their sweetness and slight acidity complement the other ingredients perfectly. Be sure to halve or quarter them if they are large for the best texture.
- Jalapeño: This adds a mild heat to the salad. For a more intense kick, leave the seeds in, or add extra jalapeño. If you prefer less spice, remove the seeds and ribs, or omit the jalapeño entirely.
- Cilantro: Fresh cilantro brings a bright, herbal flavor that pairs wonderfully with the lime and avocado. If you’re not a fan of cilantro, you can substitute with fresh parsley, though the flavor will be slightly different.
- Lime: Fresh lime juice is key for the smoky lime dressing. It adds the perfect zesty tang that ties the whole salad together. For extra juiciness, roll the limes on the counter before cutting.
- Cumin: Gives the dressing a warm, earthy flavor that layers perfectly with the smoky elements.
- Smoked Paprika: Adds that irresistible smoky depth and a gorgeous pop of color to the salad.
- Garlic: A small amount of minced garlic in the dressing adds depth and a subtle pungent flavor that complements the smoky and tangy notes. Fresh garlic is best, but in a pinch, you can use garlic powder.
- Feta Cheese: Crumbled feta adds a salty, tangy element that enhances the overall flavor profile. If you prefer a milder cheese, you could use crumbled cotija or even a bit of goat cheese as an alternative.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight:
🌽 Corn 🌽
Corn is a summer superstar, bringing it’s sweet, juicy kernels to your table. Did you know Washington State ranks first in the nation for sweet corn production?
Packed with fiber, vitamins, and antioxidants, it’s both nutritious and delicious. Look for ears with bright green husks and plump kernels, and store them in the fridge with husks on.
To prepare, shuck the corn and cut the kernels off the cob. Check out The Kitchn’s guide for tips. Enjoy the fresh, vibrant flavors of Washington-grown corn in your summer dishes! For more on the benefits of corn, visit Eating Well.
Recipe Tips
- Get the Perfect Char: To achieve that beautiful char on your corn, make sure your grill or skillet is super hot before adding the corn. Rotate the cobs occasionally to ensure even charring, and don’t be afraid to let some kernels get a bit darker for extra smoky flavor.
- Avocado Perfection: Use a ripe but firm avocado to keep the pieces intact when tossing the salad. If your avocado is too soft, try cutting it right before serving to maintain its shape.
- Maximize Lime Juice: Roll the limes on the counter before cutting to release more juice. For an extra smoky kick, consider grilling the limes for a minute or two before juicing them.
- Make It Ahead: If you’re prepping in advance, keep the salad ingredients separate and toss them with the dressing just before serving. This keeps everything fresh and prevents the avocado from browning.
- Double the Dressing: The smoky lime dressing is so good, you might want to make extra to drizzle over grilled meats or use as a dipping sauce for veggies. It keeps well in the fridge for a few days.
Perfect Pairings
This Charred Corn Salad with Smoky Lime Dressing is a versatile side that pairs beautifully with a variety of summery main dishes:
Barbecue: Add them to a barbecue spread with smoked brisket, BBQ chicken and ribs, or pulled pork for a deliciously comforting side. It’s wonderful served alongside our Blueberry BBQ Chicken and our Shrimp and Chicken Skewers with Cilantro Lime Marinade.
Grilled or Roasted Meats: Complement the smoky corn and zesty lime dressing with grilled chicken, pork tenderloin, or a perfectly grilled steak. Consider pairing this salad with our Pork Tenderloin with Balsamic Strawberry Sauce.
Seafood: The smoky, tangy flavors of this salad make it a natural companion to grilled or baked fish, shrimp, or scallops. Try serving it alongside a simple Herb-Crusted Cod of Pesto Butter Salmon.
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Charred Corn Salad with Smoky Lime Dressing
Ingredients
For the Salad:
- 4 ears fresh corn, husked (about 3 cups corn kernels)
- 2 small ripe avocados, diced (about 1½ cups)
- 1 pint cherry tomatoes, halved if large
- ⅓ cup red onion, chopped
- ⅓ cup fresh cilantro, roughly chopped
- 1 jalapeño, seeded and finely chopped
For the Dressing:
- ¼ cup lime juice, fresh squeezed (from about 1-2 limes)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons honey
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ½ cup crumbled feta or cotija cheese
Instructions
Char the Corn:
- Preheat your grill over medium-high heat.
- Once hot, add the husked corn ears and cook, turning occasionally, until the kernels are lightly charred and smoky, about 8-10 minutes.
- Remove from heat and let the corn cool, then carefully cut the kernels off the cobs and transfer them to a large mixing bowl.
Prepare the Salad:
- Add the diced avocado, cherry tomatoes, red onion, cilantro, and jalapeño (if using) to the bowl with the corn.
- In a small bowl, whisk together the lime juice, garlic, olive oil, honey, cumin, smoked paprika, salt, and pepper. Pour the dressing over the salad ingredients and gently toss to combine.
Finish and Serve:
- Add half of the crumbled feta or cotija cheese to the salad.
- Give the salad one final toss and adjust seasoning with more lime juice, salt, or pepper if needed.
- Sprinkle the remaining cheese over the top along with some extra chopped cilantro for garnish. Enjoy!
Recipe Notes
Top Tips
- Get the Corn Just Right: For the best char, make sure your grill or skillet is very hot before adding the corn. Rotate the cobs frequently to ensure even charring, and let some kernels get nice and dark for that deep smoky flavor.
- Balance the Dressing: Taste the dressing before tossing it with the salad. If you prefer more tang, add an extra squeeze of lime; for more depth, a touch more cumin or a pinch of smoked paprika can do wonders.
- Cut the Avocado Last: To keep the avocado from browning too quickly, slice it just before serving the salad. If you’re making the salad ahead of time, add the avocado right before serving.
- Customize the Spice Level: The jalapeño adds a gentle heat, but you can adjust to your taste. For more spice, leave in the seeds or add extra jalapeño. For less heat, remove the seeds or skip the jalapeño altogether.
- Serve Fresh: This salad is best enjoyed fresh when all the ingredients are at their peak texture and flavor. Serve it as soon as it’s assembled for the best results.
Leftovers and Storage Instructions
- Storage: Store any leftovers in an airtight container in the refrigerator. The salad will keep for up to 2 days, but for the freshest taste and texture, it’s best eaten within 24 hours.
- Keep Ingredients Separate: If you’re planning to make the salad ahead or know you’ll have leftovers, consider storing the corn, vegetables, and dressing separately. This will prevent the salad from getting soggy, and you can toss everything together right before serving.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
