Go Back
+ servings
Sweet corn salad served in a clear glass dish
Print
5 from 1 vote

Charred Corn Salad

This Sweet Corn Salad is packed with crunchy, grilled corn; fresh cherry tomatoes; sweet shallots; salty queso fresco; spicy jalapeños; and tossed in a tangy dressing.
Prep Time5 minutes
Active Time20 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Salad, Side Dish
Cuisine: American, Mexican
Keyword: charred corn, charred corn salad, summer salad, sweet corn salad
Yield: 8
Calories: 308kcal
Author: Kate O'Brien

Materials

  • 6 large Ears of Corn grilled
  • 1 - 2 large Jalapeños sliced
  • 1/2 Lime juiced
  • 1 large Shallot finely diced
  • 2 cloves Garlic finely diced
  • 1 1/2 tablespoons White Wine Vinegar
  • 1/2 tablespoon Olive Oil
  • 1/2 teaspoon Chile Powder
  • 1/4 teaspoon Salt plus more to taste
  • 1/4 teaspoon Ground Pepper plus more to taste
  • 1 cup Queso Fresco crumbled, plus more for serving
  • 1 cup Mayonnaise
  • 1 pint Cherry Tomatoes halved
  • Fresh Cilantro optional for serving

Instructions

  • Shuck corn and prepare your grill. Grill the corn for a few minutes on each side, until a bit of char develops. Allow corn to cool until you can handle it. Then remove the kernels using a knife or special corn kernel remover. Add corn kernels to a large bowl.
  • Options: 1. Broil corn on high for a few minutes on each side until it begins to char a bit. 2. Boil corn in salted water for 5 minutes and then submerge in an ice bath to stop the cooking process.
  • While the corn is cooling, prepare the shallots, garlic, jalapeños and cherry tomatoes.
  • Next make the dressing by adding the mayo, white wine vinegar, shallot, garlic, lime juice, olive oil, salt, pepper, chile powder and crumbled queso fresco to a small bowl. Add as many jalapeño slices as you would like and mix well.
  • Pour the dressing over the corn and stir to combine. Then add the halved cherry tomatoes and fold them in gently.
  • Chill the salad for at least an hour to allow the flavors to meld. Taste and adjust salt, pepper and chile powder. Serve cold with extra queso fresco, jalapeño slices and cilantro for topping.

Nutrition

Calories: 308kcal | Carbohydrates: 19g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 367mg | Potassium: 357mg | Fiber: 2g | Sugar: 6g | Vitamin A: 597IU | Vitamin C: 22mg | Calcium: 99mg | Iron: 1mg