Dinner

Summery Charred Corn Salad Recipe

ByClara Bennett January 13, 2026January 13, 2026

Introduction

This Summery Charred Corn Salad is a vibrant and fresh dish perfect for warm weather. With smoky grilled corn, creamy avocado, and a bright lime dressing, it’s both colorful and bursting with flavor. It’s great as a side or a light meal on its own.

A bowl filled with a colorful salad showing layers of grilled corn kernels with char marks scattered throughout, sliced cherry tomatoes in bright red, thin rings of orange bell peppers, and thin slivers of red onion mixed evenly. Small green basil leaves are placed on top and within the salad, adding vibrant green color. The salad has a fresh and mixed texture with a mix of crunchy and soft, presented in a brown bowl placed on a white marbled surface. The scene also includes halved limes, a cluster of cherry tomatoes on the vine, and a dark-colored bowl of yellow corn chips in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ears corn, grilled, kernels removed
1 cup cherry tomatoes, quartered
4 mini peppers, thinly sliced
½ red onion, thinly sliced
1 avocado, cubed
½ cup basil, chiffonade
½ cup green onions, chopped
2 oz feta, cubed
1 lime, juice of
3 tablespoons olive oil
1 tablespoon hot honey (or substitute regular honey)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

Instructions

Step 1: Char the corn by grilling it for 1 to 2 minutes on each side, about 4 to 6 minutes total. Use an outdoor grill or, if available, grill directly over a gas stovetop flame for a smoky flavor. Once charred, carefully remove the kernels from the cob with a sharp knife.
Step 2: To keep the avocado from browning, spritz the cubed avocado with fresh lime juice and season lightly with salt.
Step 3: In a large bowl, combine the charred corn kernels, cherry tomatoes, mini peppers, red onion, avocado, basil, green onions, and feta cheese.
Step 4: Add the juice of one lime, olive oil, hot honey, smoked paprika, garlic powder, kosher salt, and black pepper to the bowl. Toss everything gently until well combined.
Step 5: Serve the salad at room temperature to enjoy the full range of flavors.

Tips & Variations

Use regular honey instead of hot honey if you prefer a milder sweetness.
Add chopped jalapeño or a pinch of cayenne pepper for extra heat.
Substitute feta with goat cheese for a creamier texture.
If fresh basil isn’t available, fresh cilantro works nicely as an alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To prevent avocado browning, squeeze a little extra lime juice over the salad before sealing. Reheat slightly or serve cold; this salad is best enjoyed at room temperature or chilled.

How to Serve

The image shows a white bowl filled with a colorful salad made of grilled corn kernels, slices of orange bell pepper, halved cherry tomatoes, diced avocado, thin slices of red onion, and fresh green basil leaves mixed evenly throughout. The grilled corn has a slight charred look, adding texture and darker spots to the bright yellow kernels. The orange bell pepper rings and red onion slices create layers that stand out with their vibrant colors. The salad is placed on a white marbled surface surrounded by a halved lime, a small bowl of crushed black pepper, a bottle of olive oil, a bunch of cherry tomatoes on the vine, and a black bowl containing yellow corn chips. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare most of the ingredients ahead, but add the avocado and dressing just before serving to keep the avocado fresh and the flavors vibrant.

What can I do if I don’t have a grill?

If you don’t have a grill, you can char the corn kernels in a dry skillet over medium-high heat or roast them under a broiler until lightly charred, turning frequently to avoid burning.