Charred Corn Salad with Basil Vinaigrette

This Charred Corn Salad is all about simple summer ingredients coming together in the best way. Fresh corn gets grilled until it’s lightly blackened and smoky, then tossed with sweet grape tomatoes and creamy chunks of avocado and nutty parmesan cheese. A fresh basil vinaigrette ties everything together with a burst of herby flavor that makes the whole salad feel light, bright, and super fresh.

There’s something about summer produce that makes meals feel effortless. When corn is sweet, tomatoes are juicy, and basil is growing like crazy, it doesn’t take much to put together a great dish. This is where a grilled corn salad really shines. It’s simple, vibrant, and exactly what I want to serve on a warm summer evening.

If you’re looking for more easy summer recipe inspiration, I’ve got a few other favorites you might like, such as my Sun-Dried Tomato Pesto Chicken Sandwich, BBQ Chicken Mac and Cheese, and and Mango Tres Leches.

Why You’ll Love This Summer Corn Salad

• Make-ahead friendly- You can prep all the ingredients ahead of time and store them in the refrigerator. When you’re ready to serve, simply mix and enjoy!
• Perfect for hot days- When it’s hot out and the last thing you want to do is cook indoors, this salad comes to the rescue. Just a quick grill for the corn and the rest comes together with minimal effort—no sweating in a hot kitchen.
• Vibrant and crowd-pleaser- With golden corn, bright colored tomatoes, and green herbs, this is the kind of dish that always looks great on the table and gets people asking for the recipe.
• Customizable- This corn salad is easy to make your own depending on what you have or what you’re craving. Try crumbling in some feta or cotija cheese for a salty, creamy touch. You can also toss in extra veggies like diced cucumber or red bell pepper for more crunch and color. To turn it into a full meal, add some grilled chicken or shrimp, and mix in a grain like quinoa or couscous.

What Is a Charred Corn Salad

This corn salad is a fresh, summery side dish made with grilled corn that’s lightly blackened to bring out its sweetness and add a little smoky flavor. Once the corn is grilled, it’s cut off the cob and tossed with other seasonal ingredients and a delicious homemade vinaigrette. It’s a great way to use fresh summer produce and it’s super flexible depending on what you have on hand.

How To Char Corn (with or without a grill)

You don’t need a backyard setup to get that smoky, caramelized flavor. There are a few easy ways to char corn, depending on what you’ve got.

If you have a grill: Shuck the corn and place it directly on a hot grill. Turn it every couple of minutes until the kernels are lightly blackened in spots, usually about 10-12 minutes total. You’re looking for a nice balance of golden and charred, not fully burnt.

No grill? No problem: You can still get that char indoors. Heat a cast iron skillet or grill pan over medium-high heat (no oil needed), then add the corn, either whole ears or kernels cut off the cob. Let it sit undisturbed for a couple of minutes so it can get some color, then stir or turn and repeat until you see those golden, toasty spots.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Fresh corn on the cob- I recommend using fresh corn on the cob if it’s in season and available, simply because nothing beats the flavor of fresh corn when it’s just been grilled. If fresh corn isn’t an option, frozen corn works too. Just thaw it first and toast it in a hot skillet until it gets a bit of color and caramelization.
• Grape tomatoes- Their sweetness balances the smoky corn, and they hold their shape well. Cherry tomatoes or chopped heirlooms work too. Just go with whatever’s ripe and flavorful.
• Avocado- Adds creaminess and makes the salad feel a little more substantial. If your avocados aren’t quite ready, you can skip it or toss in a some veggies or diced up cheddar cheese for richness.
• Parmesan- A little salty, nutty cheese goes a long way here. You can also use Pecorino or Manchego.
• Basil- Fresh basil adds so much flavor to this salad. You can also use a variety of other herbs to create a vinaigrette, such as fresh dill, parsley, cilantro or mint.
• Garlic- Fresh garlic has the best flavor. If you want to add an extra depth of flavor and sweetness, you can use roasted garlic.
• Red onion- I like to use raw red onions for it’s mild onion flavor. If it’s too strong for your taste, you can try soaking them for 10 minutes in a little ice water to mellow them out or sauté them.
• Shallots- Milder and slightly sweeter than onions, shallots are great for the vinaigrette.
• Extra virgin olive oil- The base for your vinaigrette—use a good quality one if you can since the flavor really comes through.
• Red wine vinegar- Brings acidity and balance to the vinaigrette. You could also use white wine vinegar or a squeeze of fresh lemon juice.
• Red pepper flakes (optional)- Just a pinch adds a subtle heat to the vinaigrette.

Step By Step Instructions

STEP 1: Prepare corn. Shuck 4 ears of fresh corn, removing husks and silk. Give them a quick rinse and pat dry. Then, preheat your grill to medium-high heat. While it’s heating up, lightly brush the corn with olive oil to prevent sticking and also help with even charring.

STEP 2: Grill the corn. Place the corn directly on the grill grates. Cook for about 10-12 minutes, turning occasionally, until it’s nicely charred in spots and tender throughout. Once done, remove from the grill and allow to cool completely.

STEP 3: Make the basil vinaigrette. Combine all the ingredients in a blender and blend for 60 seconds, until the mixture is very smooth. Then, taste and adjust the seasoning, if needed. Pour into a container and refrigerate until you’re ready to toss the salad.

STEP 4: Remove the corn kernels. Place a small bowl upside down inside a large mixing bowl, then stand each ear of corn upright on top of the small bowl. Carefully slice downward to remove the kernels, they’ll fall neatly into the large bowl and wont scatter all over the counter.

STEP 5: Assemble the salad. In a serving bowl, combine the charred corn, tomatoes, red onions, avocado, and Parmesan cheese.

STEP 6: Add the basil vinaigrette. Drizzle the dressing over the salad, just enough to coat the ingredients without making it soggy. Then, toss gently to combine. Add a pinch of salt and freshly cracked black pepper.

Helpful Tips For Success

Use peak-season corn. The fresher and sweeter the corn, the better the salad. Late summer corn is ideal—look for bright green husks and plump kernels.

Don’t over-char the corn. A little color adds smoky flavor, but too much and it can taste bitter. Keep an eye on the corn and rotate often for even grilling.

Grill with the lid down. Closing the grill helps the corn cook through more quickly and evenly, while still getting that char on the outside.

Make the vinaigrette ahead of time. The flavor deepens as it sits, and it’ll be one less thing to prep when you’re ready to assemble the salad.

Make it picnic-friendly. If you’re packing it to-go, hold off on adding the avocado and vinaigrette until just before serving to keep it fresh and prevent the avocado from turning brown.

Frequently Asked Questions

Storing

This Charred Corn Salad is best enjoyed fresh, ideally within a couple of hours of tossing everything together. Leftovers can be stored in an airtight container in the fridge for up to 3 days, though the tomatoes may soften and the avocado may darken a bit over time.

What To Serve with This Summer Side

This fresh, summery salad goes with just about everything. Here are a few delicious ideas to try it with.

• BLT Bagels
• Cast Iron Skillet Chicken
• Chipotle Air Fryer Shrimp Tacos
• Dutch Oven Chili Con Carne
• Chicken BLT Salad
• Steak Baked Potato

Did You Make This Recipe

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