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June 25, 2019


Charred Corn Salad


Charred Corn Salad

Ingredients:             Yield: 6-8 servings

  • 2 Tbs. Fresh lime juice
  • 1 Tbs. Fresh orange juice
  • 1 tsp. Diced chipotle chili in adobo, plus 1 Tbs. adobo sauce
  • To taste – Kosher salt
  • 1 Garlic clove, minced
  • 1 tsp. Honey
  • ¼ cup plus 2 Tbs. olive oil
  • 6 Ears of corn, husks and silks removed
  • 1 can (15 oz.) Black beans, rinsed and drained
  • 2 Tbs. Chopped fresh cilantro, plus cilantro leaves for garnish
  • 2 cups Cherry or grape tomatoes, quartered
  • 1/2 cup Diced jicama
  • 1/4 cup Diced red onion


In a bowl, whisk together the lime juice, orange juice, chipotle chili and adobo sauce, garlic, honey and ¼ cup olive oil until smooth. Set the vinaigrette aside.

Prepare a hot fire in a grill or preheat a grill pan over high heat.

Rub the ears of corn with the 2 Tbs. olive oil. Grill the corn, turning occasionally, until charred in spots, 10 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let cool. When the corn is cool, cut the kernels from the cobs and place the kernels in a large bowl. Add the black beans, chopped cilantro, tomatoes, jicama, onion and reserved vinaigrette and stir until well combined. Garnish with cilantro leaves. Serve the salad at room temperature.