Charred Corn Salad with Feta and Cucumbers

This blog post is sponsored by Bernzomatic. When summer rolls around, all I want for lunch is an easy and fast recipe that requires minimum time in the kitchen and maximum time in enjoying cocktails on my patio. Which is why I like to use my handy Bernzomatic torch to char corn on the cob in a matter of minutes. Then toss it with cucumbers, tomatoes, feta cheese, red onions, cilantro and a lime dressing to make this charred corn salad. It’s crunchy, fresh and satisfying!

Corn and feta salad

Follow these simple steps to make this ultimate summer charred corn salad.

torching corn

Char corn using the Bernzomatic ST2200 torch until all kernels are blistered.

charred corn kernels

Remove corn kernels from the cob using a sharp knife.

chopping vegetables

Chop vegetables and set aside.

cumin lime dressing

Whisk dressing to combine.

feta cheese

Crumble feta cheese.

chopped vegetables in a bowl

Then add everything to a large mixing bowl.

tossed charred corn salad

Toss salad to combine.

Corn and feta salad

Then transfer salad to a platter, garnish with cilantro and serve immediately.

This simple salad is packed with flavor from the charred corn, fresh cucumbers and tomatoes and tangy lime dressing. Make it for your next summer party and your guests will love this satisfying recipe! Find other delicious recipes here.

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Charred Corn Salad in Cumin Lime Dressing

A sweet and tangy summer salad with charred corn kernels, cucumbers, onions and avocados in a cumin and lime chili dressing.
Prep Time30 mins
Cook Time10 mins
Servings:5

Ingredients

  • 3 corn on the cob husked 
  • 1 pint colorful cherry tomatoes  halved
  • 1 avocado chopped
  • 1 cucumber chopped
  • 1/3 cup cilantro chopped, plus more to top
  • 2 limes juiced 
  • 1 tablespoon maple syrup
  • 1 tsp red pepper flakes
  • 2 tsp kosher salt
  • 1/4 cup olive oil

Instructions

  • Add lime, maple, red pepper flakes, salt and olive oil to a medium and whisk until emulsified into a dressing, about 1 minute.
  • Char corn using Bernzomatic ST2200 torch, then remove kernels from the cob. Add corn tomatoes, avocado, cucumber, onion, feta and cilantro to a large bowl. Add dressing and toss to combine.
  • Transfer to serving platter and garnish with cilantro sprigs, serve immediately.

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