Charred Corn Salad

This charred corn salad, made with fresh sweet corn, cilantro, tomatoes, hearts of palm, onion, and a spicy Greek yogurt dressing is simple, healthy, and certain to become a staple in your weeknight summer rotation.

A white plate filled with charred corn salad and a halved lime and bowl of dressing on the side.

Charred Corn Salad

  • Quick Glance
  • (5)
  • 30 M
  • 30 M
  • Serves 4 to 6
4.6/5 - 5 reviews
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  • For the dressing
  • For the salad


Make the dressing

In a small bowl, stir together all the ingredients and season with salt and pepper to taste.

Make the salad

Bring a large saucepan of water to a simmer. Add the corn and cook until almost but not quite tender, 5 to 10 minutes. Drain.

Meanwhile, heat a grill pan or grill over high heat.

Add the drained ears of corn to the grill pan or grill and cook, turning occasionally, until charred in places, about 10 minutes.

Remove the corn from the heat and let cool slightly. When the corn is cool enough to handle, working with 1 ear at a time, hold it vertically on a cutting board or in the center of a large bowl and, using a sharp knife, cut downward to slice off the kernels.

On a platter, arrange the corn kernels, hearts of palm, tomato halves, and red onion. Dab the dressing on top, scatter with cilantro, and serve.

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Recipe Testers' Reviews

This charred corn salad recipe was quick, easy, and tasty! My husband and I loved this. Perfect for spring and summer.

I didn’t have harissa on hand, nor the ingredients to make it, so I did some research and found sambal oelek is similar and I used that. It tasted great and packed some heat but was balanced by the tomatoes and sweet corn. Simple and tasty! Loved the flavor profile and it was so fresh.

I did have a hard time to get my corn to char on my stove grill pan. I was a little pressed on time so took it off after I got few marking after about 10 minutes. I would certainly take this to a summer BBQ or potluck.

I had never used hearts of palm before, and wasn't really sure what they were but I loved them. Great addition to the salad. I used Campari tomatoes. I cut them into quarters and loved them in it. It was a great bit with the slight heat.

I loved this recipe so much! It’s something I wouldn't normally make and I look forward to it becoming a summer staple.

This is a great, interesting, different salad. Simple to prepare, healthy, and amenable to variations. Very pretty on the serving plate with an explosion of colors. I really like to have vegetable salads that aren't leaf-based. This would make a wonderful addition to summer cookouts and would probably keep better than most salads for picnics or potlucks.

I used fat-free Greek yogurt since it was what I had on hand and it worked just fine. I prepped the tomatoes, hearts of palm, and onion ahead of time and salted them to season them and draw out some liquid. I poured off the exuded liquid just before adding the charred corn and cilantro.

Not really corn season yet, but I was able to get some okay fresh cobs. Microwaved them for about 4 minutes and they were done enough to move on to the charring step. (Not sure if this would work with thawed frozen corn, but you could probably get some char with a ripping hot skillet or wok if you tried it.)

The dressing was delicious—spicy but not overly so. I suspect you could substitute sliced cucumbers or radishes or sub canned artichoke hearts for the hearts of palm.

All in all a real winner.


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  1. We really loved the salad and was much more creative than our basic everyday salad. We bought Harrisa that was super spicy so we probably quartered the amount of spice in the recipe.

    1. Thanks, Hagar. Good thing you checked the spice level of the harissa before using it!

  2. This was delicious. It actually still tasted great the next day straight out of the fridge – so many salads are squishy the next day. Can’t wait to make it again.

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