This Charred Corn Salad is a fresh and vibrant dish. With the slightly smoky flavour of the sautéed corn, the crunch of celery, the mellow cannellini beans, and the nutty, creaminess of the avocado, it is full of flavour and texture. The acidic note of lemon juice in the dressing balances all the flavours. You will find many occasions to enjoy the salad, either as a side dish for meat, fish or poultry or as a nutritious, meat-free meal.
Why you’ll love this recipe:
- This is a nutritious, satisfying dish with a great combination of flavours and textures.
- It will also simplify your entertaining as it is suitable for many people with specific dietary requirements, being gluten-free and vegan if you omit the feta.
- Simply charring the corn kernels in a frying pan adds a gentle grilled, smokiness to the salad.
- Although in some locations corn is available year-round, it is at the height of the season in summer, a perfect time to use it for salads.
- This is a salad that can be customised to suit your taste or the ingredients you have on hand.
- It is a versatile salad, and you will find many ways to enjoy it. We have some suggestions below.
Recipe Inspiration: this is the kind of food I love to eat during Summer – simple to prepare, delicious and perfect for alfresco dining on a warm evening.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Olive oil – for the best flavour and nutritional benefit, I use extra virgin olive oil in the Charred Corn Salad. Use the best olive oil that you have.
- Sweetcorn – we use 2 ears/cobs of corn. For the best result, ensure that they are fresh. We have some tips below. If you are unable to source fresh corn, we have also substituted with frozen corn kernels, like we use in our Vegetarian Nachos.
- Red onion – they are perfect for salads. Their flavour is milder than brown onions and they are sweeter than white onions.
- Cannellini beans – these beans are sometimes known as white kidney beans. You can use another variety of bean if you prefer.
- Celery – has a great crunch, adding textural contrast to the salad.
- Avocado – offers a creamy texture, as well as enhancing the salad’s appearance with its green colour!
- Mint and parsley – these fresh herbs add vibrant colour and fresh flavour.
- Feta – I use Greek Feta, a combination of sheep and goat milk. Add the feta of your choice.
- Lemon juice – freshly squeezed juice adds acidity and bright flavour to the dressing.
- Maple syrup – a small amount of pure maple syrup adds gentle sweetness to the dressing.
Variations:
Red pepper/capsicum – for colour, texture and flavour, some diced red pepper would be a great addition.
Cannellini beans – if you prefer, you can use another legume, such as black beans or chickpeas.
Lemon juice – you could use lime juice instead.
How To Make Charred Corn Salad:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Remove the Corn:
Remove and discard the husk from each corn cob. Thoroughly remove the silk, the thread-like, silky fibres found at the top of the cob.
Next, remove the kernels from the cobs.
2 – Sauté the Corn:
Heat olive oil in a large frying pan over medium-high heat. When the pan is hot, to avoid overcrowding the pan, add half the corn.
Stir the pan to evenly distribute the corn, then stir frequently until the corn is lightly golden-brown with a light charring on some pieces, about 5 minutes.
3 – Add ingredients to the bowl:
Turn the corn into a bowl. Allow the corn to cool slightly.
Add the remaining ingredients, except for the feta.
4 – Dress the Salad:
Combine the dressing ingredients and pour over the salad. Gently toss to combine.
Check that the seasoning is to your taste, adding more salt, pepper or lemon juice if necessary. Add feta to the top.
Hint: Seasoning is the key to success with most savoury dishes! Make sure it is seasoned to your liking prior to serving.
Tips for Success, Storage and FAQs:
A tip to remember when buying corn is that it starts to convert its sugars to starches immediately after harvesting. Therefore, ideally, you want to buy it and eat it as fresh as possible. To check, hold a corn cob in your hand; it should feel heavy for its size. Also, the husk should be bright green and wrap firmly around the cob. The silky end of the corn, sometimes described as a tassel, is a good indicator of freshness. Avoid the corn if the silk is dark brown or sticky.
First, remove the green husk and silk. I find the easiest way is to place a small bowl or teacup upside down inside a medium-sized bowl. Stand the cob on its flat end on the small bowl/teacup and, using a sharp knife, carefully start at the top of the corn cob and slice downwards. The kernels will then fall into the large bowl.
Frozen corn kernels are a good substitute. The corn is frozen shortly after picking which means that it retains its sweetness.
You can prepare most of the salad in advance. In fact, the flavours meld together beautifully if they have a little time to stand. I recommend that you add the avocado just before serving to maintain its fresh appearance. I also like to add some fresh herbs at the last minute too.
Store in an airtight container in the fridge for up to 2 days. However, if the salad has been at room temperature for 2 hours, it should be discarded.
Top Tip
For the best result, buy the freshest possible cobs of corn, because as corn ages, the corn’s sugars convert to starch, and the kernels lose sweetness.
Also, it is important to properly season food before serving. Check that the flavours are to your taste.
Serving suggestions:
This is an easily made salad, full of bright, fresh flavours which are perfectly complemented by the charred, smoky notes of the corn. It is versatile in that it can be served as a side dish or as a meat-free main meal.
Some suggestions to enjoy the Charred Corn Salad are:
- As an addition to a fish or chicken taco.
- Alongside our Crispy Boneless Chicken Thighs.
- With steak as a side dish at a barbecue.
- In a wrap with canned tuna.
- At a picnic or potluck.
I do hope that you will try this easily made, full of flavour salad. I would love to hear from you when you have given it a try!
Alex xx
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Charred Corn Salad
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Salad:
- 2 large ears of corn See Note 1
- 2 teaspoon olive oil
- 1 medium red onion – cut in half and then in half moons
- 1 400 g (14-ounce) tin cannellini beans – rinsed and drained
- 2 stalks celery – sliced about ½ cm (¼")
- 1 medium avocado – diced about 1 cm (½")
- 2 tablespoon fresh mint – finely chopped See Note 2
- 2 tablespoon flat-leaf parsley – finely chopped See Note 2
- 75 g (½ cup) feta cheese – cut into 1 cm (½") dice
- sea salt and freshly ground black pepper – to taste See Note 3
For the Dressing:
- 1 tablespoon extra virgin olive oil
- 5 teaspoon lemon juice – freshly squeezed
- ½ teaspoon maple syrup
Instructions
- Remove and discard the husk from each corn cob and thoroughly remove the silk tassels.Next, remove the kernels from the cobs. I find the easiest way is to place a small bowl or tea cup upside down inside a medium size bowl. Stand the cob on its flat end on the small bowl/teacup and, using a sharp knife, carefully start at the top of the corn cob and slice downwards. The kernels will fall into the large bowl. Remove the small bowl/teacup.
- Heat the olive oil in a large frying pan over medium-high heat. When the pan is hot, to avoid overcrowding the pan, add half the corn. Stir the pan to evenly distribute the corn, then stir frequently until the corn is lightly golden-brown with a light charring on some pieces, about 5 minutes.
- Add the charred corn to a large bowl. Repeat with the remaining corn. Allow the corn to cool slightly.
- Once the corn has cooled slightly, add the remaining ingredients, except the feta, to the bowl with the corn.
- Combine all dressing ingredients in a small bowl and stir well to combine.
- Pour the dressing over the salad and gently toss to combine.Check that the seasoning is to your taste, adding more salt and pepper or lemon juice if necessary.Add the feta to the to dish and serve.
Notes
- Corn: if you prefer to use frozen corn kernels, you’ll need about 1 ½ cups.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt.
- Make in advance: you can prepare most of the salad in advance. I recommend that you add the avocado and fresh herbs just before serving.
- Storage: keep in an airtight container in the fridge for up to 2 days. However, if the salad has been at room temperature for 2 hours, it should be discarded.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in March 2019. It has been updated with more information and new photos. The recipe has been altered slightly.
Libby
I made this salad for my family and Japanese student 😍we love it so going yo make this a regular at our table!! Thanks for the inspiration of goodness!!! from the dietitian down under!!
Alexandra Cook
I am so happy to hear this, Libby!
Thank you so much for taking the time to let me know. Alex xo
Emilie
This has become a regular staple at our house. It is the most perfect combination of flavours and textures. So so delicious and comes together in no time 🙂
Alexandra Cook
Hi Emilie 🙂
So happy you enjoyed this recipe. Thank you so much for taking the time to let me know!
Alex xo
Helen
I used charred corn I bought already charred and as kernels from Trader joe – and this salad was amazing! We get tired of just corn with butter or salt. This really was a delicious change.
Alexandra Cook
I am so glad you enjoyed this recipe, Helen!
Thanks so much for sharing, Alex xo
Siobhan
This was absolutely delicious – and even better, even my fussy children ate it!
Alexandra
It’s always good to make something that is enjoyed by all the family. 🙂
Georgina
This was so simple to make and I was so pleased with how delicious it was!
Alexandra
Thank you, Georgina! Alex xo
Naba
I love your recipes. Thanks!
Alexandra
That’s really kind of you to say – thank you 🙂