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Charred Corn and Strawberry Herbed Salad

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A fresh basil and mint lemon dressing tossed with perfectly charred corn, sweet strawberries, red onion, and avocado makes up the perfect summer salad!

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This Charred Corn and Strawberry Herbed Salad is definitely not your typical salad. I mean… strawberries and corn? Honestly, it may seem strange, but it’s truly the best ever combo.


The breakdown… 

It all starts off with the perfectly charred corn. If you know my recipes, you know I love charred corn. Sure, raw corn is delicious, too, but nothing compares to those little blackened bits. To achieve a good char, it’s necessary to make sure your skillet is super hot. This is key!! You can then grease your skillet, if you want. But, if you have a well-seasoned cast iron skillet, sticking should not be an issue. 

Charred Corn and Strawberry Herbed Salad

how to char the corn…

Whether you are using fresh or frozen corn kernels, the next step is to literally do nothing. Yes, don’t touch the corn! You want as much kernel surface area to be touching the skillet as possible, and you simply want to allow tohse edges to remain touching that hot skillet. After a few minutes of not touching the corn, THEN you can mix it all up and try to char as many remaining sides as possible. 

The char from the corn brings an amazing smokiness to this Charred Corn and Strawberry Herbed Salad, and is the perfect balance to that natural sweetness of the veggie. Speaking of sweetness, those strawberries are arguably the next most important part of this salad. Pretty unusual? Yes. Absolutely delicious? Also, yes. 

charred corn and strawberry herbed salad

those strawberries:)))

I love summer strawberries, and try to cook with them as much as possible. In this Charred Corn and Strawberry Herbed Salad, they bring a tangy sweetness that is truly irreplaceable. Plus, they are the epitome of summer, which can’t be beat. Pro tip? Allow the Charred Corn and Strawberry Herbed Salad to sit in the fridge for a few hours before serving, then toss with a little more oil or acid. This is by no means necessary, but will allow for the strawberries to add an additional sweetness to the dressing that is absolutely unreal:)

the add ins!

With those strawberries and charred corn kernels, you’ve got to add in the rest of the goods: red onion for some bite, an avocado for some creaminess, and toasted sunflower seeds for some crunch…. honestly hitting all of the marks. Plus, you can add some goat cheese (or even feta!) if you’d like. Either way, it’s so good!

that vinaigrette…

Last but not least is that herb citrus dressing! This vinaigrette really is the best of both worlds. You’ve got lime, but you’ve also got lemon. You’ve got fresh basil, but also fresh mint! All of the acids play extremely well with the sweetness of the strawberry and corn base, but also with the additional honey from the dressing. Those sweet and acidic flavors with the freshness from the basil and mint really cannot be beat. So good.

how to serve it up!

All in all, this Charred Corn and Strawberry Herbed Salad is the best summer side. I love to serve this on the side of some blackened fish, Chicken Souvlaki Skewers, or a grilled steak. It would also be delicious with my Lemon Panko Crusted Grouper

However you serve this Charred Corn and Strawberry Herbed Salad up, I hope you enjoy it as much as I do! 

Charred Corn and Strawberry Herbed Salad

Recipe by Annie PatrickCourse: Side Dish, Salad, Main CourseDifficulty: Easy
Servings

6

side servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes


A fresh basil and mint lemon dressing tossed with perfectly charred corn, sweet strawberries, red onion, and avocado makes up the perfect summer salad!

Ingredients

  • assembly:
  • 3 cups fresh or frozen corn kernels

  • 1 cup strawberries, diced

  • ½ red onion, diced

  • 1 avocado, diced

  • ½ cup goat cheese, crumbled*

  • About 3 tbsp sunflower seeds, toasted

  • dressing:
  • 3 tbsp olive oil

  • 1 lime, juiced

  • 1 lemon, juiced

  • 2 cloves garlic, minced

  • ½ cup fresh basil, finely chopped

  • ¼ cup fresh mint, finely chopped

  • 2 tsp honey or maple syrup

  • salt and pepper, to taste

Instructions

  • To char the corn, heat a lightly greased cast iron (or regular) skillet over high heat. Once hot, add the corn and disperse so as many kernels as possible are touching the pan. Let the corn char. Do not stir until about 4-6 minutes have passed, or until one side of the corn has a nice char. Then, stir and let the rest of the corn char. The total charring process should take about 10 minutes. Remove from heat.
  • In the bottom of a large bowl, whisk together all of the dressing ingredients.
  • Add the charred corn and remaining assembly ingredients to the bowl with the dressing, and toss to combine. Serve chilled, and enjoy!

Notes

  • you could also use feta cheese, or no cheese at all… it’s up to you!
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