This charred corn salad is a vibrant and refreshing dish that’s both vegan and gluten-free. The smoky flavour of the charred corn pairs perfectly with the fresh, crisp vegetables for a deliciously balanced salad. It’s easy to make, and perfect for a light meal or as a side dish.
![Charred Corn Salad [vegan]](https://theflexitarian.co.uk/wp-content/uploads/2021/09/Charred-Corn-Salad-vegan-gluten-free-v8-LR-%C2%A9-Annabelle-Randles-The-Flexitarian-683x1024.jpg)
Charred Corn Salad: Smoky & Refreshing
Fresh corn on the cob is a true seasonal delight, especially when it’s at its peak during the warmer months. To bring out its natural sweetness, the corn is charred under the grill or on the BBQ, giving it a rich, smoky flavour. The zingy dressing complements the corn perfectly, made with olive oil, lime juice, garlic, cumin, chilli powder, and a touch of maple syrup to balance the acidity with a hint of sweetness.
This salad is incredibly versatile and can be enjoyed in many ways. It can be served on its own as a light, refreshing dish, or as a side dish.
It also works wonderfully as a salsa, perfect for topping tacos, tortillas, or even grilled vegetables. Just like my heirloom tomato salad, I love experimenting with different varieties of tomatoes in this recipe, adding unique colours, shapes, and flavours.
Other Corn Recipes You May Like To Try:
- COURGETTE & CORN FRITTERS [VEGAN]
- CAULIFLOWER TACOS WITH SMOKY CHIPOTLE MAYO [VEGAN]
- ONE-POT MEXICAN RICE CASSEROLE [VEGETARIAN] [GLUTEN FREE]
- RECOVERY PROTEIN BOWL WITH QUORN + CREAMY CHIPOTLE AVOCADO DRESSING [VEGETARIAN]
Why You Will Love This Recipe
- Smoky and Sweet Flavours
- Zesty, Balanced Dressing
- Versatile & Flexible: This salad is incredibly adaptable, serve it as a stand-alone salad, side dish, or salsa.
How To Make This Charred Corn Salad
This is a very straightforward recipe. All you have to do is cook the ears of corn under the grill until the kernels are charred. This will take around 15 minutes.
While the corn is cooking, you can prepare the rest of the ingredients. While this recipe calls for cherry tomatoes, I like to use a mixture of different shapes from round to oval tomatoes.
Once you have diced, sliced and cut the fresh ingredients, simply mix them in a salad bowl with the black beans.
As soon as the corn is cooked, remove it from the oven and leave to cool for a few minutes. Using a sharp knife, cut the corn kernels off the cobs trying to keep as many clusters as you can.
Place the charred corn in the salad bowl. Add the dressing ingredients and mix everything together. Adjust the amount of lime juice, maple syrup, salt and chilli powder to suit your own taste.
This salad is best served at room temperature.
I hope you enjoy this charred corn salad recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Charred Corn Salad [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 3 ears of corn
- olive oil
- salt & pepper
- 400 g can black beans
- ½ red onion (finely sliced)
- 200 g cherry tomatoes (halved)
- ½ orange pepper (diced)
- 20 g fresh coriander
DRESSING:
- 3 Tbsp olive oil
- 1 garlic clove minced
- ¾ tsp cumin
- Juice of 2-3 limes
- 2-3 tsp maple syrup
- chilli powder to taste
- salt
Instructions
- Heat the grill to medium. Brush the corn with olive oil and season with salt and pepper. Please corn on an oven tray and grill the corn until charred all over. This should take around 15mins. (Alternatively, you can grill the corn on the BBQ).3 ears of corn, olive oil, salt & pepper
- Prepare the rest of the ingredients while the corn is grilling.
- Wash and drain the black beans and place them in a salad bowl. Add the finely sliced onion, cherry tomatoes cut in halves, diced orange pepper and finely chopped coriander.400 g can black beans, ½ red onion (finely sliced), 200 g cherry tomatoes (halved), ½ orange pepper (diced), 20 g fresh coriander
- When the corn is charred all over, remove it from the oven and leave it to cool for a few minutes. Using a sharp knife, cut the corn kernels off the cobs trying to keep as many clusters as you can.
- Place the charred corn in the salad bowl. Add the dressing ingredients and mix everything together. Adjust the amount of lime juice, maple syrup, salt and chilli powder to suit your own taste. Serve at room temperature.3 Tbsp olive oil, 1 garlic clove minced, ¾ tsp cumin, Juice of 2-3 limes, 2-3 tsp maple syrup, chilli powder to taste, salt
Nutrition
Find this recipe online:
Charred Corn Salad [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/charred-corn-salad-vegan-gluten-free/
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