This is a grilled corn salad with cherry tomatoes, red onion, jalapeรฑo, cilantro, and a lime-honey vinaigrette. It takes 25 minutes start to finish and comes together in one bowl after the corn comes off the grill. The real reason to make it: charring the corn does most of the flavor work, so the dressing stays simple and the whole thing is ready fast.
The short version of why this works
Two things make this salad worth the effort. First, the char. Grilling corn at medium-high heat until the kernels get genuinely dark spots โ not just golden โ caramelizes the natural sugars and adds a slight bitterness that keeps the salad from tasting flat or sweet. Second, the dressing ratio. The combination of lime juice, white wine vinegar, and just a teaspoon of honey gives you enough acidity to cut through the starch of the corn and the richness of the olive oil, while the honey rounds out any harshness from the raw garlic. Neither technique is complicated, but skipping or rushing either one will leave you with a salad that tastes underdeveloped.
If something goes sideways
- Corn is steaming, not charring: The grill or grill pan wasnโt hot enough before the corn went on, or the ears were crowded. Let the surface fully preheat and work in batches if needed โ corn needs direct dry heat to char, not trapped steam.
- Dressing tastes sharp or flat: Raw garlic can turn harsh if the dressing sits too long before use. Whisk it fresh and taste before pouring โ if it bites too hard, add a small pinch of salt and a drop more honey to balance it out.
- Salad is watery at the bottom of the bowl: Cherry tomatoes release liquid once theyโre cut and salted. Halve them just before assembling, not ahead of time, and hold off on the salt until right before serving.
- Jalapeรฑo heat is uneven: Heat in jalapeรฑos varies a lot by pepper. Taste a small piece before dicing the whole thing. If itโs very hot, use half. If itโs mild, you can leave a few seeds in for more kick.
- Kernels are chewy or tough: This usually means the corn sat too long after grilling before you cut it. Slice the kernels off while the cob is still warm โ they release more cleanly and stay tender.
Storage and make-ahead
Dress it at the table โ a pre-dressed salad goes limp fast. If you want to get ahead, grill the corn, cut the kernels, and make the dressing up to a day in advance; store them separately in the fridge. The chopped onion, tomatoes, jalapeรฑo, and cilantro are best prepped the same day. Once fully assembled and dressed, the salad holds reasonably well for about 4 hours in the fridge, but the tomatoes will soften and the cilantro will wilt past that point. Leftovers keep for up to 2 days sealed in the fridge โ the flavors actually deepen overnight, though the texture wonโt be as crisp as fresh.
Chilean Charred Corn and Cilantro Salad
Equipment
- Grill or Grill Pan
- Sharp knife
- Cutting board
- Mixing bowl
- Tongs
Ingredients
For the Salad
- 4 ears fresh corn Husks removed
- ยฝ cup red onion Finely diced
- 1 cup cherry tomatoes Halved
- ยฝ cup fresh cilantro leaves Chopped
- 1 jalapeรฑo pepper Seeds removed and finely diced
- 1 tablespoon olive oil
- 1 teaspoon sea salt To taste
- ยฝ teaspoon black pepper Freshly ground
For the Dressing
- 3 tablespoons lime juice Freshly squeezed
- 1 tablespoon olive oil
- 1 teaspoon honey Or maple syrup for a vegan version
- 1 teaspoon white wine vinegar
- 1 clove garlic Minced
Instructions
- Preheat a grill or grill pan over medium-high heat (around 400ยฐF / 200ยฐC).
- Brush the corn lightly with olive oil and place it on the hot grill. Grill for about 10 minutes, turning occasionally, until the kernels develop a deep golden char.
- Once grilled, remove the corn and let it cool slightly. Then, using a sharp knife, slice the kernels off the cob.
- In a large mixing bowl, combine the grilled corn kernels, diced red onion, halved cherry tomatoes, chopped cilantro, and diced jalapeรฑo.
- In a separate small bowl, whisk together lime juice, olive oil, honey (or maple syrup), white wine vinegar, and minced garlic to make the dressing.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Season with sea salt and freshly ground black pepper to taste. Serve immediately or let sit for 10 minutes for flavors to meld.
Notes
- For deeper smokiness, char the corn directly over an open flame or grill until some of the kernels are nearly black.
- For extra creaminess, add a dollop of crumbled queso fresco or feta cheese before serving.
Nutrition
FAQ
Can I use frozen or canned corn instead of fresh ears?
You can, but youโll get noticeably less char and flavor. Frozen corn has too much moisture โ it steams in the pan instead of charring. If fresh ears arenโt available, thaw frozen corn completely, spread it in a single layer on a dry grill pan over high heat, and donโt stir it for at least 2 minutes at a time so it has a chance to develop some color.
Is this salad good served cold, or does it need to be warm?
It works either way, but warm or room temperature is better. Cold dulls the smokiness of the corn and makes the olive oil in the dressing congeal slightly. If youโve made it ahead and refrigerated it, let it sit out for 15 minutes before serving.
What can I substitute for cilantro if I donโt like it?
Flat-leaf parsley is the most practical swap โ it gives you fresh herb flavor without the soapy note some people get from cilantro. Use the same half-cup quantity. Fresh mint also works in a smaller amount (about 2 tablespoons) if you want something brighter.