Memorial weekend is right around the corner. Splash into summer with this simple yet colorful Charred Corn Salad The recipe brings out the natural flavors of summer with smoky flavors, fresh vegetables and simple dressings.
When summer comes, corn is one of my favorite fresh ingredients to cook with. Not only do I grill corn often, but I love to incorporate corn into my salads and other dishes. For example, charred corn salad is not easy to make, but it has very few ingredients. And my husband grills whole corn for a delicious charred corn salad.
Jump:
I love summer barbecues because it’s grilling season. My husband, the grill master, enjoys grilling so much that he bought a KVK (Kathy’s Vegan Kitchen) branding iron to mark his work. haha Men and their grill tools! But I’m not complaining. He’s the grill expert! And, today’s task is to burn corn.
Charred Corn vs. Grilled Corn
Although grilled corn works for this recipe, I wanted the charred flavor of the corn. And, believe it or not, there is a method to burning corn.
As simple as it is, many people overcook their corn, causing the corn to become inedible. But the trick is to constantly turn the corn over the temperature and during cooking.
- To prepare the corn, carefully remove the husk and silk.
- Heat grill to medium-high; Hot heat is essential!
- Grill the corn on the hot side of the grill, turning every minute or so often until done, about 20 minutes, and for low char, grill on the cool side of the grill for about 30 minutes, turning often.
Then, make sure the corn is completely cooled before cutting from the corn.
Once the corn has cooled, place it in a bowl and add the other ingredients.
How to grill corn without a grill
- Preheat oven to 400 degrees.
- Line a baking sheet with a rim (like this jelly roll pan), with foil and set aside.
- Rinse the corn and keep it moist, so that the seasoning can stick without using oil.
- Line the ears of corn on the prepared baking sheet and bake for 35 – 40 minutes, turning halfway through.
Charred Corn Salad Ingredients
- Fresh corn on the cob: Fresh corn on the corn is in season, and it’s ridiculously cheap. I recommend buying organic corn on the cob when possible.
- Red Chilli Bell: Red bell peppers are sweet and lively to add to any salad. It brings freshness and brightness to the salad.
- Red Onion: Red onions are sweet and tangy and perfect in this salad.
- Fresno Chili Peppers: Although Fresno peppers are green, they have a grassy, bright flavor, similar to jalapeño. Fresno’s flavor comes into its own when it matures and turns red. Fresnos taste sweet fruit with a hint of smokiness there too.
- Coriander: Cilantro is said to taste fresh, citrusy, and soapy—depending on who you ask
- Lime juice and lime zest: Fresh lemon juice is aromatic, aromatic, citrusy and citrusy in taste. Lime zest is the colored outer part of the peel of a citrus fruit. It is often used with or without lime juice to add concentrated tangy citrus flavor to recipes.
- salt: A little salt enhances the flavor of other ingredients in the recipe.
- garlic powder: The taste is garlicky but completely different than freshly chopped garlic. It has a sweeter flavor than fresh garlic and is much less strong but without the caramel undertones you get from roasted or roasted garlic.
- pepper: Fresh chilies add more depth to the flavor of the salad.
Substitute burnt corn salad ingredients
- Frozen corn on the cob is an alternative to fresh corn on the cob.
- Baby bell peppers are similar in flavor to red bell peppers, and they offer a variety of colors to brighten up roasted corn salad recipes.
- Choose scallions (green onions) for a mild onion flavor.
- Instead of Fresno peppers, try jalapeños. Removing the seeds from peppers makes them milder; However, for those who like it hot, add some seeds.
- Bottled lime juice is a great substitute for fresh lime juice in recipes.
- Try fresh garlic instead of garlic powder. Use 1 medium garlic clove instead of ¼ teaspoon garlic powder.
- If you get a soapy taste when you eat cilantro, try basil or parsley instead.
Fresno Chili Peppers vs Jalapeno Peppers
Fresno Chili Jalapenos are slightly spicier than chili but also provide a fruity flavor. Some say they are smokers, but I don’t think that’s very pronounced.
Green Fresno peppers have a more vegetal flavor than mature red peppers, which are hotter and lose some flavor with age. However, red Fresno peppers still add a nice flavor and touch of heat to spicy recipes.
The most notable difference between Fresno and jalapeño peppers is the thickness of the pepper’s walls. Fresnos have thin walls, which can change how you cook with them. However, they are not as thin as habanero peppers but are thinner than regular jalapeños, so take that into account when planning your recipe.
Fresno peppers are seeded in this recipe and served raw. As a result, the green chili retains its natural flavor.
Next, I add fresh lime juice, lime zest, garlic powder, salt and pepper and toss the salad to combine all the flavors. However, the beauty of this recipe is that it is made ahead of time. Leaving a salad in the refrigerator, for example, enhances the flavor and the longer the flavor can marinate.
Serving advice
Since I love this charred corn salad recipe, I use it for many different recipes and meal plans.
Recipe FAQs
Yes, corn can burn in the oven if you don’t have a grill.
Organic farmers are not allowed to plant GMO seeds. but Most conventional corn in America is genetically modified. Maize is perhaps the least prolific cross-pollinator of all crops, so its genes are often transferred to organic fields by airborne pollen that lands on organic maize tassels.
corn is Rich in vitamin C, an antioxidant that protects your cells from damage and protects against diseases like cancer and heart disease. In addition, yellow corn is a good source of the carotenoids lutein and zeaxanthin, which are good for eye health and help prevent lens damage that can lead to cataracts.
advice
- Always preheat grill before adding corn.
- If using the oven instead of the grill, preheat the oven to make sure it’s hot before adding the pan of corn.
- Although some recommend boiling the corn first, it is unnecessary to boil, soak, or steam the corn before grilling. It’s not wrong to do this, but if you’re after sweet, perfectly smoky, charred ears of corn, you should skip boiling. Once the husks are removed, the corn goes directly onto the open flame!
- Place corn on BBQ (no oil required). Cook for 10 minutes, turning every two minutes, until there are slightly charred bits and the kernels are tender when pierced with a knife, but still juicy! Overcooked corn is crunchy, dry and chewy.
- Cooked corn tastes sweeter because the heat of cooking breaks down the glucose molecules in the polysaccharide.
Fire up the grill this summer and make this grilled corn salad recipe for a delicious alternative to plain corn on the cob.
More great summer salads
If you like this charred corn recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Charred Corn Salad
Memorial weekend is right around the corner. Make a splash in summer with this simple but colorful charred corn salad. Smoky flavors, fresh vegetables and simple dressing bring out the natural flavors of summer.
instructions
Preheat the grill to medium-high heat.
Remove the husk and silk from the corn on the cob.
Place the corn on the hot side of the grill, turning every minute or two for 20 minutes or until charred to your liking.
Remove the corn from the heat and let it cool completely.
Then, prepare the other ingredients.
When the corn is thoroughly cooled, carefully cut off the cobs and place all the corn in a large bowl.
Add other chopped vegetables, lime juice, zest and spices.
Stir together, cover and refrigerate at least one hour before serving.
Stir and taste and add additional spices of your choice.
Comment
- Always preheat grill before adding corn.
- If using the oven instead of the grill, preheat the oven to make sure it’s hot before adding the pan of corn.
- Although some recommend boiling the corn first, it is unnecessary to boil, soak, or steam the corn before grilling. It’s not wrong to do this, but if you’re after sweet, perfectly smoky, charred ears of corn, you should skip boiling. Once the husks are removed, the corn goes directly onto the open flame!
- Place corn on BBQ (no oil required). Cook for 10 minutes, turning every two minutes, until there are slightly charred bits and the kernels are tender when pierced with a knife, but still juicy! Overcooked corn is crunchy, dry and chewy.
- Cooked corn tastes sweeter because the heat of cooking breaks down the glucose molecules in the polysaccharide.
nutrition
Calories: 83kcalSugars: 19gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fats: 0.4gMonounsaturated fats: 0.3gTrans fats: 0.01gSodium: 14mgPotassium: 296mgFiber: 2gSugar: 6gVitamin A: 312IUVitamin C: 24mgCalcium: 11mgIron: 1mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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