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Bowl of easy corn salad with charred corn, cherry tomatoes, cucumber, and feta on a wooden table

Easy Corn Salad with Charred Corn and Lime Dressing

Charred sweet corn tossed with cherry tomatoes, cucumber, red onion, jalapeño, cilantro, and feta in a cumin and lime dressing. It serves 6 and keeps for 3 days in the fridge.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 6 About 1 1/2 cups
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the corn
  • 6 medium ears fresh sweet corn husked (about 4 cups kernels), or 20 ounces frozen kernels, thawed and patted dry
  • 1 tablespoon olive oil
For the salad
  • 2 cups cherry tomatoes halved (about 10 ounces)
  • 1 1/2 cups diced English cucumber about 1 medium
  • 1/2 cup finely diced red onion
  • 1 jalapeño seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup crumbled feta about 2 1/2 ounces
For the dressing
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lime juice from 2 limes
  • 2 teaspoons honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon Diamond Crystal kosher salt plus more to taste
  • 1/4 teaspoon black pepper

Equipment

  • 12-inch skillet (cast iron or stainless steel)
  • Rimmed baking sheet (18x13 inches)
  • Sharp chef's knife
  • Large mixing bowl (4 quarts)
  • Small bowl and whisk

Method
 

  1. Heat a 12-inch skillet over medium-high heat for 2 minutes, then add 1 tablespoon olive oil. Drop in one kernel; it should sizzle right away. Swirl the oil until it shimmers across the whole pan.
  2. Add half of the corn in a single layer and cook without stirring for 3 minutes. Stir and cook 1 more minute, until the kernels are golden with dark brown flecks. Tip them onto the baking sheet.
  3. Char the second half of the corn the same way for 4 minutes with no extra oil, and add it to the sheet. Spread everything in one layer and cool for 15 minutes, until the kernels feel barely warm.
  4. Whisk the lime juice, honey, cumin, smoked paprika, salt, and pepper in a small bowl. Stream in 3 tablespoons olive oil while whisking for about 20 seconds, until the dressing looks glossy and slightly thick.
  5. Combine the cooled corn, tomatoes, cucumber, onion, and jalapeño in the large bowl, then pour the dressing over the top. Toss gently for 20 seconds. Taste one kernel with one tomato half, add 1/4 teaspoon salt if it tastes flat, and stop when every kernel shines.
  6. Fold in the cilantro and feta with 8 to 10 gentle turns, until the green flecks spread evenly and the feta still sits in chunks. Serve right away, or cover and chill for up to 2 hours.

Notes

Dry the corn and drain the tomatoes first, so the salad stays crisp instead of watery.
Morton kosher salt is denser than Diamond Crystal, so use 1/2 teaspoon if that is what you have.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze the finished salad.