Description
This vibrant Grilled Corn Salad combines smoky grilled corn and tomatoes with a tangy, spicy shallot and jalapeño marinade, fresh avocado, and hearty pinto beans. Perfect as a light main dish or colorful side, it bursts with bold flavors and textures that celebrate fresh summer produce.
Ingredients
Scale
Marinade
- 2 medium shallots, very thinly sliced
- 2 small jalapeño peppers, thinly sliced into rounds (use 1 for moderate heat; remove seeds for mild heat)
- 3 ½ tablespoons lime juice, plus more for serving
- 2 tablespoons extra virgin olive oil, plus more for grilling
- ½ teaspoon ground cumin
- Kosher salt or sea salt, to taste
- Freshly cracked black pepper, to taste
Salad
- 6 medium or 4 large ears of corn, husked
- 1 pint (~300g) cherry tomatoes
- 1 (15-ounce/425g) can pinto beans (or black beans), drained and rinsed
- ½ – ¾ cup (6-9g) cilantro leaves and tender stems, finely chopped
- 1 large ripe avocado, diced or torn into chunks
Instructions
- Marinate the shallots: In a small bowl, combine the sliced shallots, sliced jalapeños, lime juice, and 2 tablespoons of extra virgin olive oil. Season with ground cumin, salt to taste, and freshly cracked black pepper. Toss gently to coat and let marinate on the counter for 20-30 minutes until the shallots soften and the flavors meld.
- Prepare for grilling: If using a grill pan, ensure proper ventilation by opening windows or turning on the oven fan. Lightly brush the corn cobs with a bit of extra virgin olive oil to prevent sticking and promote even charring.
- Grill the corn: Heat a grill pan over high heat until very hot. Place the corn cobs in a single layer and grill for 10-12 minutes, turning occasionally with tongs, so all sides develop a nice charred crust. Remove from heat and set aside to cool slightly.
- Grill the tomatoes: Toss the cherry tomatoes with 2 teaspoons of olive oil, then season with salt and pepper. Return the grill pan to high heat, add the tomatoes, and cook for 3-5 minutes, turning occasionally, until they blister and char. Remove from heat and let cool on a plate.
- Shave the corn kernels: Once the corn is cool enough to handle, stand an ear upright in a large bowl. Using a sharp knife, cut downwards to shave off the kernels, allowing them to fall into the bowl. Repeat for all ears.
- Assemble the salad: To the bowl with corn kernels, add the grilled tomatoes, the marinated shallot and jalapeño mixture including the marinade liquid, drained pinto beans, and chopped cilantro. Gently toss to combine all ingredients. Finally, add the diced avocado and toss lightly to incorporate without mashing. Taste and adjust seasonings by adding additional lime juice, salt, or pepper as desired.
Notes
- Adjust jalapeño quantity and seed inclusion for desired spiciness.
- Use black beans as an alternative for pinto beans for variation.
- Best served fresh but can be refrigerated for up to 1 day.
- For outdoor grilling, you can grill the corn and tomatoes on a barbecue instead of a grill pan.
- Wear gloves when handling jalapeños to avoid irritation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Keywords: grilled corn salad, summer salad, avocado salad, grilled vegetables, healthy salad, vegetarian salad
