Charred Corn and Herb Salad
Sweet corn charred hard in a dry skillet, then tossed while still warm with lime, salty cotija, and a fistful of soft herbs. Summer in a bowl, on the table in fifteen minutes.
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This is the thing I bring to every cookout, the bowl that comes home empty. It started as an excuse to use the good summer corn that barely needs cooking at all, and turned into the side I crave more than whatever’s on the grill.
The trick is a screaming-hot pan and the patience to leave the corn alone until it’s properly blackened in spots — that char is the whole personality of the dish. Everything after is just tossing warm corn with cold, salty, herby, sharp things and eating it standing at the counter.
The Recipe
Charred Corn and Herb Salad
Ingredients
Method
- Heat a cast-iron skillet or grill pan over high until very hot. Rub the corn all over with the oil.
- Char the ears, turning every couple of minutes, until blackened and blistered in patches all over, 8–10 minutes. Let them cool just enough to handle.
- Stand each cob in a wide bowl and cut straight down the sides to release the kernels.
- Whisk the lime juice and zest, mayonnaise, and a good pinch of salt in a large bowl. Add the warm corn and toss to coat.
- Fold in the cotija, herbs, and jalapeño, dust with chili powder, and taste for salt and lime. Serve warm or at room temperature.
Notes — Out of season, frozen corn is genuinely great here — thaw, pat very dry, and char in a dry skillet in batches so it browns instead of steaming. You can dress it a few hours ahead, but keep the herbs out until just before serving so they stay bright.