Charred Corn Salad
This smoky charred corn salad is perfect for summer cookouts, combining the sweetness of grilled corn with a fresh herb dressing.
Equipment
- 1 grill preheated to high
- 1 Mixing Bowl large
- 1 Sharp knife
Ingredients
Salad
- 6 ears of fresh corn husked
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1/4 cup fresh basil leaves torn
- 1/4 cup fresh parsley chopped
Herb Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Preheat your grill to high heat. This will ensure the corn gets a good char when cooked.
- Remove the husks and silk from the corn. Rinse the ears under cold water and pat dry with a towel.
Grilling
- Place the ears of corn directly on the grill grates. Cook for 10-15 minutes, rotating every few minutes, until all sides are evenly charred.
- Remove the corn from the grill and let it cool slightly. Then, use a sharp knife to slice off the kernels into a large mixing bowl.
Assembly
- Add the cherry tomatoes, red onion, basil, and parsley to the bowl with the corn. Mix gently to combine.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, minced garlic, salt, and pepper.
- Pour the herb dressing over the salad ingredients. Toss everything together until well-coated. Adjust seasoning as needed.
Serving
- Transfer the salad to a serving dish and enjoy as a side or main dish at your next cookout.
Storage
- Keep any leftover salad in an airtight container in the refrigerator for up to 3 days. Re-toss before serving.
Notes
Pro Tips: Use fresh corn for the best flavor. Ingredient Substitutions: Try adding avocado or black beans. How to Serve: Great with grilled meats or as part of a salad spread. Storage & Freshness: Store in the fridge, best eaten within 3 days. Make-Ahead Tips: Prepare the dressing in advance for quicker assembly.