Charred Corn Salad with Tomatoes and Avocado

This Mexican-inspired charred corn salad (no grill needed!) features tomatoes, avocado, and a ton of cilantro. Serve as a salad or as a salsa.

Not to ruffle any feathers, but… I don’t think corn on the cob is that great. It is, of course, sweet, earthy, and magical, but it also gets stuck in your teeth. And after a certain age (mid-thirties, if you ask me), you just wanna be extra careful with your teeth, ya know?

So when corn season rolls around, my first instinct is to cut the kernels off the cobs instead. My latest creation with de-cobbed (?) corn is this Mexican-inspired charred corn salad with tomatoes, avocado, chili powder, and so much cilantro, it could be considered a “cilantro salad”.

This dish is sweet, smoky, juicy, and super green-tasting thanks to copious amounts of my favorite herb. Avocado, on the other hand, lends the salad a creamy texture, which lands it somewhere between a salad and a salsa.

Charred Corn Salad Without a Grill

A lot of blackened corn salad recipes call for corn that’s first grilled whole [on the cob], with the kernels cut off after. For those of us whose Brooklyn apartments cannot accommodate a bulky outdoor appliance, a cast iron skillet comes in incredibly handy.

You start this charred corn salad by slicing the raw kernels off the cobs. Then you cook the kernels in a cast iron skillet until they’re nicely browned all over and, lastly, toss them with the other ingredients.

If you don’t have a cast iron skillet, any skillet will do – you’ll just have less of that charred flavor. Alternatively, if you do have a grill (or a grill pan!), go ahead and grill the cobs whole, and cut the kernels off after.

P.S. If you enjoy the flavor of charred corn, try charred broccoli or this cast iron asparagus next.

Key Ingredients + Substitutions

• Corn: In-season corn is extra sweet and juicy, making it perfect for salads. When corn is not in season, substitute with frozen corn (not canned!) – a 12-ounce bag is roughly the equivalent of 3 ears of corn.
• Tomatoes: Grape/cherry tomatoes are best here because they’re sweet. If you want to sub with vine/heirloom tomatoes, you’ll need about 1 heaping cup chopped tomatoes.
• Avocado: Adds a creamy, rich element to the salad.
• Cilantro: Cilantro is used with abandon here – almost like a lettuce. If you don’t like cilantro, substitute with basil as it has a similar grassy freshness. I do not recommend parsley or dill here.
• Lime Juice: Brings the sweet and savory flavors into harmony, and makes everything pop.
• Chili Powder: Made from dried and ground chili peppers, this seasoning adds a smoky flavor and a hint of heat. I recommend chipotle or ancho chili powder. (Note: this is not “chili seasoning mix”.) If you don’t have any, sub with smoked paprika for a similar effect. If you want even more heat, add a chopped jalapeño.

How to Make Charred Corn Salad (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Cut Off the Corn Kernels

Contrary to popular belief, you do not need any special tools to cut corn off the cob – just use a sharp chef’s knife.

Lay the corn on your cutting board, secure it with your non-dominant hand (keeping your fingertips out of the way), and cut the kernels off by running the knife down the cob.

Step 2: Cook the Corn

Heat a bit of oil in a cast iron skillet, and add the corn with pinches of salt and pepper. Cook, stirring occasionally, until it’s browned all over, about 8 minutes.

Step 3: Combine the Salad Ingredients

In a large bowl, combine the corn with the remaining ingredients. Taste and adjust the seasonings before serving.

Serving Suggestions

This vegan corn salad is a perfect addition to any outdoor cookout or picnic. It’s also a great option for switching up your weeknight dinner side dish – especially for taco night. Think shredded tofu tacos, tempeh tacos, or enoki mushroom tacos.

Alternatively, serve this as a “corn salsa” alongside tortilla chips. (P.S. More vegan summer salads here!)

The Full Recipe