Charred Corn Salad Recipe

Name: Charred Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn on the cob, husked; 3 tablespoons extra-virgin olive oil; Juice of 1 lime; Kosher salt and freshly ground black pepper; One 15-ounce can black beans, drained and rinsed; 2 cups grape tomatoes, halved or quartered; 1 cup cooked and cooled brown rice; 1/4 cup finely chopped red onion; 3 thinly sliced green onions, whites and green parts; 1 clove garlic, minced

Servings: persons

2 ears corn on the cob, husked
3 tablespoons extra-virgin olive oil
Juice of 1 lime
Kosher salt and freshly ground black pepper
One 15-ounce can black beans, drained and rinsed
2 cups grape tomatoes, halved or quartered
1 cup cooked and cooled brown rice
1/4 cup finely chopped red onion
3 thinly sliced green onions, whites and green parts
1 clove garlic, minced

1
Heat a large cast-iron skillet over high heat.
2
Char the ears of corn, rotating on all sides, in the dry skillet until lightly blackened and charred, about 15 minutes.
3
Let cool, and then remove the kernels from the cob with a sharp knife.
4
In a small bowl, whisk together the olive oil, lime juice and salt and pepper to taste.
5
Add the black beans, tomatoes, rice, red onions, green onions, garlic and cooled corn to a large bowl.
6
Toss with the lime vinaigrette.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ears corn on the cob, husked, 3 tablespoons extra-virgin olive oil, Juice of 1 lime, Kosher salt and freshly ground black pepper, and more.

Yes, Charred Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Corn Salad

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