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Chilean Charred Corn and Cilantro Salad

Chilean Charred Corn and Cilantro Salad

Phoebe Green
This vibrant Chilean Charred Corn and Cilantro Salad brings together smoky, flame-kissed corn with the bright, citrusy freshness of cilantro and lime. A staple of Chilean barbecue culture, this salad pairs beautifully with grilled meats or can stand alone as a refreshing, texture-rich side.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Latin American / Caribbean
Servings 4 bowls
Calories 165 kcal

Equipment

  • Grill or Grill Pan
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Tongs

Ingredients
 
 

For the Salad

  • 4 ears fresh corn Husks removed
  • ½ cup red onion Finely diced
  • 1 cup cherry tomatoes Halved
  • ½ cup fresh cilantro leaves Chopped
  • 1 jalapeño pepper Seeds removed and finely diced
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt To taste
  • ½ 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 400°F / 200°C).
  • 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 jalapeño.
  • 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

Chef’s Tip:
  • 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

Calories: 165kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 601mgPotassium: 388mgFiber: 3gSugar: 9gVitamin A: 494IUVitamin C: 20mgCalcium: 18mgIron: 1mg
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