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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


  • 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


  • 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.