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
Scale
- 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,
