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Charred Corn Salad with White Beans

Charred Corn Salad with White Beans

Nisha Vora
This Charred Corn Salad is the most delicious use for summer corn! Plus, it requires just 9 ingredients and takes less than 30 minutes to make. It’s a crowd pleasing side dish for barbecues and picnics, but also hearty enough to stand in as a main dish.
5 from 2 votes
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Appetizer, Lunch, Salad, Side Dish
Cuisine American
Servings 4 as main or 8 as a side dish

Ingredients
  

  • 1/2 of a large red onion, thinly sliced
  • 2 large or 3 small jalapeño peppers, thinly sliced
  • 1/3 cup (75-80 mL) lime juice, plus 1 extra lime for finishing
  • 4 1/2 tablespoons extra virgin olive oil, divided
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 6 ears of corn (about 600-650g of corn kernels)
  • 1/2 teaspoon paprika (optional)
  • 1 pint (~300g) cherry tomatoes, sliced in half or quarters
  • 1 (15-ounce/440g) can of cannellini beans (or navy beans, or chickpeas), drained and rinsed
  • 2 medium ripe avocados*, diced
  • 1 handful of fresh basil leaves, slivered

Instructions
 

  • In a large bowl, mix together the thinly sliced red onions, thinly sliced jalapeños, 1/3 cup lime juice, and 3 tablespoons of the extra virgin olive oil. Season with kosher salt and black pepper and let the mixture marinate for at least 20 minutes, or up to 1 hour. This helps soften the onion’s texture, as well as mellow its pungency.
  • Position an ear of corn upright in a large bowl. Use a knife in a downward direction to shave the corn kernels, allowing the kernels to drop into the bowl.
    1. NOTE: To see how I shave corn without creating a mess, watch this Youtube video starting at the 1:00 mark.
  • Heat a large cast iron skillet over medium-high heat with the remaining 1 1/2 tablespoons of the extra virgin olive oil. Add the remaining half of the corn kernels. Cook the corn for 3-5 minutes until charred in spots, tossing just once or twice to get a nice char on them. If you are using the paprika, add the paprika during the last 2 minutes of cooking and toss to combine.
    1. NOTE: If you don’t have a large-sized cast iron skillet, cook the corn in two batches to get the most even browning. You might need to add a tiny bit more oil if you do this.
  • Add the charred corn to the bowl with the marinated onions and jalapeños. Add the raw corn to the bowl, along with the sliced cherry tomatoes and drained beans. Season to taste with salt and pepper and the juice from the extra lime, toss to combine and taste again for seasonings. Be pretty generous with the salt.
  • Add the basil and toss to combine. If serving the salad immediately, dice the avocado and mix gently to combine. If keeping some of the salad as leftovers, add the avocado only to the portion you plan to eat now.

Video

Notes

* If serving all of the salad immediately, add in the avocado now. But if you plan to keep leftovers, add the avocado only to the portion of the salad you plan to eat today.
Keyword acorn squash, corn salad, white beans
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