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Tasty Charred Corn Summer Salad

Featured in: Fresh and Vibrant Salads That Satisfy and Nourish

This corn salad is everything you’d want for summer—delicious and simple. Start with fluffy quinoa and pile on skillet-charred corn that turns golden and caramelized. Add in some soft pinto beans, spicy jalapeños, and a squeeze of tangy lime for bursts of flavor in each bite. Cook the corn in a hot cast iron pan to get that rich, smoky taste. Great as a shareable side or a meal for two, this dish is naturally gluten-free and can go vegan with a quick honey substitute. You’ve got 45 minutes? That’s all you need to whip this up!
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Updated on Sun, 02 Mar 2025 15:34:41 GMT
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This vibrant charred corn salad combines sweet summer corn with protein-rich quinoa and creamy pinto beans. The charred kernels provide a smoky depth while fresh citrus and herbs add bright notes. Each serving delivers 20g of protein and 13g of fiber, making it both nutritious and satisfying.

Key Ingredients

  • Fresh corn: Select ears with bright green husks and plump kernels
  • Pinto beans: Provides protein and creamy texture
  • Quinoa: Adds nutty flavor and complete protein
  • Red onion: Offers sharp contrast and crunch
  • Jalapeños: Adds mild heat
  • Lime: Provides essential acidity
  • Cilantro: Brings fresh herbal notes

Basic Preparation Steps

  1. Cook quinoa until fluffy
  2. Char corn kernels in hot skillet
  3. Whisk lime dressing
  4. Combine ingredients
  5. Season and let rest
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Serving Suggestions

Serve alongside grilled proteins or as a standalone dish. Pairs well with tortillas, guacamole, enchiladas or tamales for a Mexican-inspired meal.

Recipe Variations

Try using black beans and mango for tropical flair. Mediterranean version works well with basil, tomatoes and feta. Add grilled shrimp or toasted seeds for extra protein.

Storage Instructions

Keeps for three days refrigerated. Bring to room temperature and add fresh lime juice before serving. Store herbs separately for meal prep.

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Close-up Charred Corn Salad Recipe | yummygusto.com

Frequently Asked Questions

→ Can I use frozen corn for this recipe?
Absolutely! Just make sure it’s thawed and patted dry before cooking to get that nice, roasted texture.
→ How long can this salad stay fresh in the fridge?
You can keep it in the fridge for up to 3 days in a sealed container, but it’s best to enjoy it fresh or slightly warm.
→ Can I get this ready ahead of time?
You sure can! Prep everything in advance, but mix the ingredients right before serving for the best texture and taste.
→ How do I make this salad vegan-friendly?
Just swap out the honey for maple syrup, and you’re good to go!
→ What’s a good substitute for pinto beans?
Black beans or kidney beans work just as well if pinto beans aren’t available.

Tasty Charred Corn Summer Salad

This summery charred corn salad mixes quinoa, pinto beans, and lime with fresh herbs. It’s light, satisfying, and easy to throw together for any occasion.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Sandra

Category: Healthy Salads

Difficulty: Intermediate

Cuisine: Mexican-American Blend

Yield: 2 Servings

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Base of Quinoa

01 1 cup of water
02 A hearty pinch of kosher salt
03 1/2 cup of quinoa

→ Fresh Spices & Add-Ins

04 1 teaspoon kosher salt
05 1 teaspoon coriander powder
06 1 teaspoon cumin powder
07 Zest and juice from one medium lime (around 3 tablespoons juice)
08 2 teaspoons honey (switch it to maple syrup for a vegan option)
09 2 tablespoons olive oil, pick a good one
10 Two garlic cloves, minced
11 2 jalapeños with seeds taken out, finely cut up
12 Half of a small red onion, diced finely—or use one shallot instead

→ Core Ingredients

13 1/4 cup chopped fresh cilantro, packed loosely
14 1 1/2 cups of sweet yellow corn (can be fresh or frozen, both work well)
15 A 13.4 oz can of pinto beans, washed and drained

Instructions

Step 01

Make sure to stick to a 1:2 ratio between quinoa and water. Pour 1/2 cup quinoa into a small pot with 1 cup of water and a pinch of salt. Raise the heat until it starts boiling, then drop it to medium-low. Cover it halfway and let it simmer gently for 10 to 12 minutes. Once the water’s gone, turn off the burner, slap on the lid all the way, and let the quinoa chill and steam for another 10 minutes. That’s how you get it fluffy!

Step 02

Toss the diced onion, chopped jalapeños, and minced garlic into a big mixing bowl. Sprinkle in the lime zest and juice, olive oil, honey, cumin, coriander, and a bit of salt. Stir everything together nicely and let it rest for about 10 minutes. This part helps bring all the flavors alive!

Step 03

Heat up a cast iron pan on medium-high and swirl in 1-2 tablespoons of olive oil until you see it shimmer. Lay the corn flat in one layer and leave it alone for about 4-5 minutes (don’t touch or stir!). Let it go for around 8 minutes total, letting it char slightly. Once it looks good, turn off the heat and let it cool off a bit in the pan.

Step 04

Rinse and drain the pinto beans, chop up some fresh cilantro, and you’re ready to assemble. First, toss the cooked quinoa into the bowl with your spices and aromatics. Then, fold in the charred corn, beans, and chopped cilantro. Give it a quick taste test and adjust the salt if needed. Serve it warm for maximum tastiness!

Notes

  1. This bright salad combines smoky corn, protein-packed beans, and quinoa—no grill required!
  2. Serves two as a main or up to five as a side dish.
  3. Better served warm, but leftovers store just fine in the fridge for lunch.

Tools You'll Need

  • A cast iron skillet
  • A medium pot with a lid
  • A large bowl for mixing

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~