Charred Corn Salad
This charred corn salad is deliciously tangy, perfect as a side with any meal or as a main dish. This pretty salad will brighten any table!
Servings Prep Time
6side salads 30 minutes
Servings Prep Time
6side salads 30 minutes
For the dressing:
For the salad:
To make the dressing:
  1. Mix the plantbased yogurt, harissa, and fresh lime juice in a small bowl. Mix well. Season with sea salt, to taste. Set aside or chill in the refrigerator while you make the salad.
To make the salad:
  1. Cook the ears of corn in boiling water for 5 to 10 minutes. Remove the corn from the water and let dry.
  2. Using kitchen tongs, place the ears of corn onto a hot grill or panini maker. Let the corn cook until it is charred in places, rotating occasionally. This will take about 10 minutes, depending on how hot your grill is. Remove the corn from the grill and let cool slightly.
  3. Using a sharp knife, hold the corn vertically and cut the corn kernels off, keeping the rows of corn together as much as possible when cutting.
  4. On a serving platter, place the corn pieces, the hearts of palm, tomato halves and red onion slices. Lightly toss with your hands to combine. Drizzle the dressing on top of the salad and scatter cilantro over it. Serve immediately with extra lime wedges and cilantro, if desired.
Recipe Notes

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