This Charred Raw Corn Salad recipe transforms the summer meets fall fresh corn bounty into a wonderfully easy healthy side dish, perfect for any BBQ or picnic! Made with feta cheese and fresh herbs, you are sure to love it if you are a fan of Mexican corn salads!
Charred Corn Salad
Does anything say summer like fresh sweet corn!?! This is the easy salad side dish I bring to potlucks, BBQs and get togethers of any kind! It has darn near a permanent place on the refrigerator shelf all summer long and into fall for as long as the corn is available – it’s THAT good!
Looking for more fun summer salad recipes? Don’t miss this Mexican Street Corn Salad!
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Ingredients You’ll Need
- avocado oil
- fresh sweet corn
- feta – dairy or dairy free
- red onion
- olive oil
- salt and pepper
- fresh cilantro or basil
Helpful Equipment:
- cast iron skillet
- tongs
- cutting board
- large mixing bowl
How To Make Sweet Corn and Feta Salad
This corn salad starts by charring the corn while on the cob. To do this, I highly recommend using a cast iron skillet which adds those char marks oh so well.
To begin, heat 1 Tablespoon of avocado oil in a cast iron skillet over medium-high heat. Once the skillet is hot, set each ear of corn into the hot skillet and allow the corn to char without moving for about 3 minutes. Using tongs is very helpful for this process.
Once char marks can be seen, rotate each ear of corn to another side, repeat until all sides are charred, using tongs, transfer each ear of corn to a cutting board to cool. Work in batches if needed until each ear of corn is charred.
Once corn is cool enough to handle, cut the corn off the cob and place cornels in a large mixing bowl.
To the bowl, add the remaining ingredients (taking note to add the fresh herbs just before serving for best color and flavor) and mix to combine.
Serve right away or place in the fridge in an air-tight container in order to serve cold. Eat and enjoy!
What To Serve With It
Baby Back Ribs with Caramelized Carrots, Baked Pork Tenderloin or Apple Cider Pulled Pork would all be excellent protein choices to go along with this amazing Charred Corn Salad!
More Delicious Easy Side Dish Recipes
- Mexican Street Corn Salad
- Creamy Dill Coleslaw
- German Bacon Potato Salad
- BBQ Chicken Quinoa Salad
- Balsamic Bacon Roasted Brussels Sprouts
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Charred Corn Salad
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 servings 1x
- Category: Side Dishes
- Method: Stove Top
- Cuisine: American
Description
This Charred Raw Corn Salad recipe transforms the summer meets fall fresh corn bounty into a wonderfully easy healthy side dish, perfect for any BBQ or picnic! Made with feta cheese and fresh herbs, you are sure to love it if you are a fan of Mexican corn salads!
Ingredients
- 1 Tbsp avocado oil (used to char corn)
- 4 medium ears of fresh sweet corn, shucked
- 1/2 cup feta, crumbled (dairy or dairy free – for dairy free I recommend Violife Feta)
- 1/4 cup red onion, diced small
- 1 Tbsp olive oil (I prefer a light-tasting olive oil like this one)
- salt and pepper to taste
- 1/4 cup fresh cilantro or basil (*Added just before serving)
Instructions
- Heat 1 Tablespoon avocado oil in a cast iron skillet over medium-high heat.
- Once the skillet is hot, set each ear of corn into the hot skillet and allow to char without moving for about 3 minutes.
- Once char marks can be seen, rotate each ear of corn to another side, repeat until all sides are charred, then using tongs, transfer each ear of corn to a cutting board to cool. Work in batches, if needed, until each ear of corn is charred.
- Once the corn is cool enough to handle, cut the corn off the cob and place cornels in a large mixing bowl.
- To the corn, add the remaining ingredients (taking note to add the fresh herbs just before serving for best color and flavor) and mix to combine.
- Serve right away or place in the fridge to serve cold. Eat and enjoy!
Notes
This salad can be stored in an air-tight container for up to 4 days and makes absolutely delicious leftovers!
Keywords: charred corn salad, sweet corn, Mexican corn, easy side dish,
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