This is a charred corn salad dressed with lime juice, fish sauce, sugar, and fresh chili, finished with a generous handful of cilantro and mint. It comes together in 30 minutes, uses no specialty equipment beyond a grill pan, and costs almost nothing to make. The real reason to keep it in rotation: it holds up well as a component in a week of lunches.
Smart swaps
- Fish sauce: The recipe already notes soy sauce as a vegan swap โ use it 1:1. Coconut aminos work too but are slightly sweeter, so cut the sugar by half.
- Key limes vs. regular limes: Key limes are more aromatic but regular Persian limes are fine. You may need a little less juice since Persian limes are less tart.
- Fresh corn: Frozen corn kernels can stand in off-season. Spread them on a dry cast-iron pan over high heat and let them sit undisturbed for 2โ3 minutes per side to get real char. Canned corn is too wet and wonโt char properly.
- Red chili: Fresno or serrano both work. If heat is a concern, remove the seeds before slicing.
What makes this version work
Two things matter here. First, the corn has to be genuinely charred, not just cooked through โ those dark spots are where the flavor is. A grill pan over high heat does the job, but only if you resist moving the cobs too soon. Let each side sit for at least 2 minutes before rotating. Second, the dressing is built to balance rather than just season: the fish sauce brings salt and depth, the lime brings acid, and the sugar rounds out both. Taste it before you pour โ fish sauce varies in saltiness by brand, so the recipeโs instruction to adjust is worth taking seriously.
Troubleshooting
- Corn steams instead of chars: The grill pan wasnโt hot enough before the corn went in. Preheat it for at least 3 minutes on high. A drop of water should evaporate instantly.
- Dressing tastes flat: You probably need more lime juice. Add it a teaspoon at a time and retaste. A flat dressing almost always needs acid, not more salt.
- Herbs turn dark and slimy: This happens when the corn is still too hot when you toss everything together. Let the kernels cool to room temperature โ about 10 minutes โ before combining.
- Salad is watery at the bottom of the bowl: The corn releases moisture after itโs cut. If youโre not serving immediately, store the cut kernels separately and combine just before eating. Dress it at the table โ a pre-dressed salad goes limp fast.
- Chili heat is overwhelming: Thin-sliced fresh chili releases more heat the longer it sits in the dressing. If youโre making this ahead, add the chili at the last minute rather than during the initial toss.
Make-ahead notes
The components store well separately for up to four days in the fridge. Keep the charred corn kernels in one airtight container, the chopped herbs in another with a dry paper towel to absorb moisture, and the dressing in a small jar. When youโre ready to eat โ whether itโs the same evening or three days later โ combine everything, toss, and serve within about 20 minutes. If you mix it all together in advance, the herbs will wilt and the corn will make the dressing watery. Portioning the components into individual containers at the start of the week makes assembly genuinely fast on a busy day.
Cambodian Charred Corn and Herb Salad
Ingredients
- 4 ears corn husked and cleaned
- 2 tablespoons vegetable oil preferably sunflower or canola
- 1 cup fresh cilantro leaves roughly chopped
- 1 cup fresh mint leaves roughly chopped
- 1 medium red chili thinly sliced
- 3 tablespoons fresh lime juice preferably from key limes
- 1 tablespoon fish sauce or to taste
- 1 teaspoon sugar
- ยผ teaspoon salt
Instructions
- Heat a grill pan over high heat. Brush the corn ears lightly with vegetable oil. Grill the corn until evenly charred on all sides, about 8-10 minutes. You should hear pops and see a golden brown char developing.
- Once grilled, let the corn cool slightly. Stand each cob on its end and slice the kernels off with a sharp knife.
- In a large bowl, combine the corn kernels, cilantro, mint, red chili, lime juice, fish sauce, sugar, and salt. Toss everything together gently, ensuring the herbs are evenly distributed.
- Taste and adjust the seasoning. You may wish to add more lime juice or fish sauce, according to your personal preference.
Notes
Nutrition
Frequently asked questions
Can I use a regular skillet instead of a grill pan?
Yes โ a heavy cast-iron skillet works well. You wonโt get grill marks, but youโll still get good char if the pan is properly preheated over high heat and the corn cobs have room to sit flat against the surface.
How spicy is this salad?
With one medium red chili left in, itโs noticeable but not aggressive โ roughly a 3 out of 10. If you want less heat, remove the seeds before slicing; if you want more, add a second chili or leave the seeds in.
Can I make this with corn cut off the cob before grilling?
Itโs possible but messier and harder to control. Loose kernels in a hot pan scatter and steam in their own moisture rather than charring cleanly. Grilling the whole cob first and then cutting gives you much better results with less effort.