Best Charred Corn Salad Recipes

CHARRED CORN SALAD WITH BASIL AND TOMATOES

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
• Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

GRILLED CHICKEN AND CHARRED CORN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
• Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
• Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
• Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
• Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.

CHARRED AND HERBED CORN SALAD WITH CRAB

Steps:

• Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
• Toss diced avocado with lemon juice in a separate bowl to avoid browning.
• Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
• Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.

CHARRED CORN, CHICKEN & TORTILLA SALAD WITH CHIPOTLE YOGURT DRESSING

Steps:

• Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
• Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
• Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
• Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
• Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.

CHARRED CORN SALAD WITH CREAMY TOMATILLO DRESSING

Steps:

• For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.
• For the charred corn salad: Preheat a grill pan over high heat. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper. Grill the corn until it gets a nice char, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife.
• Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.
• For the creamy tomatillo dressing: Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin. Add to the corn salad and toss to combine.
• Fold in the cilantro and crumbled cotija and season with salt.
• Serving suggestion: Portion the salad into small cups, squeeze additional lime over the top, and serve with a spoon.

WARM FARRO SALAD WITH CHARRED CORN

Steps:

• Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season to taste with salt and pepper.
• For the salad, combine the cherry tomatoes with salt and pepper to taste in a small bowl. Set aside.
• Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt and the vinegar. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).
• While the farro is cooking, brush the corn with the vegetable oil. Season with salt and pepper. Cook on the hot grill, turning with tongs, until charred, 10 minutes. Cut off the kernels.
• Stir the corn kernels, tomatoes, olives, pistachios and chives into the farro. Gently toss to combine; add more vinaigrette and season with salt and pepper. Garnish with the basil.

CHARRED CORN AND TOMATO SALAD

Steps:

• Preheat broiler or charcoal grill.
• Grill the corn until it starts to char, turning the ears so they cook evenly. Be sure the corn does not burn. Allow to cool, and with a knife remove the kernels from the cob. Reserve in a bowl.
• To make the vinaigrette, place mustard, garlic, cumin, olive oil, vinegar, and salt and pepper to taste in a bowl. Blend well with a wire whisk.
• Add the tomatoes, onions, corn and the coriander or parsley. Pour the vinaigrette over all, and toss well. Check for seasoning and serve.

SEARED BLUEFISH WITH CHARRED CORN, WARM TOMATO SALAD

Steps:

• Cook the bluefish:
• Preheat oven to 350°F. Season the bluefish with 1/2 teaspoon each salt and pepper. In a large, oven-safe skillet over medium-high heat, warm 2 tablespoons canola oil until hot and shimmering. Place the bluefish fillets skin side down in oil and do not move once in skillet. Allow the skin to become crispy, this should take about 90 seconds. Without moving the fillets, place the pan in the preheated oven for 5 to 7 minutes, until cooked through. Remove the skillet from the oven and drop the butter into the pan. As the butter begins to melt, baste the bluefish fillets. Remove from fillets from pan and set aside.
• Make the charred corn:
• Preheat a grill or grill pan over high heat. Brush the corn with 1 tablespoon canola oil and season with 1/2 teaspoon each salt and pepper. Grill corn, giving a quarter turn about every 20 seconds, allowing the kernels to become slightly charred. Once charred, remove from heat. When cool enough to handle, slice the kernels off the cob.
• In a medium pan over medium-high heat, warm the remaining 1 tablespoon canola oil. Add the leek and garlic to the pan, cook until the leek begins to become transparent, about 45 seconds. Add the corn to the pan and heat through. Remove from heat and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• For the warm tomato salad:
• In a medium pan over medium-low heat, warm the tomatoes in the olive oil just until they begin to release their juices. Remove from heat. Fold in the torn basil, season with sherry vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Just before serving fold in the sliced radishes.
• To serve:
• Place 3/4 cup of charred corn in the center of a plate. Top with seared bluefish and a generous squeeze of lemon juice over each fillet. Finish with a swoop of tomato salad around the plate.

CHARRED CORN SALAD WITH BASIL VINAIGRETTE

Steps:

• Preheat a grill pan over high heat.
• Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
• Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
• In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.

SHREDDED CHARRED CORN SALAD

Steps:

• Tip the cabbage, carrots and onion into a bowl. Season with salt, then add the vinegar and sugar, and toss to combine. Leave for 20 mins for the vegetables to very lightly pickle.
• Meanwhile, cook the corn on a hot barbecue or griddle pan for 4-5 mins on both sides until the kernels have darkened and charred slightly. Set aside to cool. Once cool, hold the cobs upright on a board and strip off the kernels in long downward strips using a sharp knife.
• Stir the mustard and half the corn into the salad and taste for seasoning, adding more salt and pepper if needed. Serve topped with the remaining corn.

FARRO SALAD WITH CHARRED SHISHITO PEPPERS AND CORN

Steps:

• Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes., Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt; set aside. Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl., Brush corn with remaining 1 teaspoon oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.

CHARRED CORN SALAD

Steps:

• In a bowl, whisk together the lime juice, orange juice, chipotle chili and adobo sauce, 1 tsp. of the salt, the garlic, honey and the 1/4 cup olive oil until smooth. Set the vinaigrette aside. Prepare a hot fire in a grill or preheat a grill pan over high heat. Rub the ears of corn with the 2 Tbs. olive oil and the remaining 1 tsp. salt. Grill the corn, turning occasionally, until charred in spots, 10 to 15 minutes. Transfer to a platter. When the corn is cool enough to handle, remove the kernels from the cobs and place the kernels in a large bowl. Add the black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette and stir until well combined. Garnish with the cilantro leaves. Serve the salad at room temperature. Serves 6 to 8.

CHARRED CORN SALAD WITH BASIL VINAIGRETTE

Steps:

• Preheat a grill pan over high heat.
• Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
• Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
• In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.