This Quick Charred Corn Salad Brings Big Summer Energy (No Grill Required)

It’s not summer without corn, but grilled corn on the cob isn’t the only way to enjoy it. This easy salad delivers smoky, charred kernels without ever touching the grill, thanks to a ripping-hot cast iron skillet that caramelizes the corn and chars a poblano chile to perfection. Tossed warm with creamy avocado, sharp scallions, and crumbled queso fresco in a bright, garlicky lime dressing, it’s layered, punchy, and satisfying.

The recipe comes from my colleague, Elizabeth Mervosh, who developed it in our Birmingham, Alabama, test kitchen. She set out to create a corn salad with real presence—not one with mild, steamed kernels, but one with deeply caramelized edges on each kernel and a kiss of smokiness. A cast iron skillet makes this possible. It retains heat exceptionally well, helping the corn and poblano achieve the kind of char you’d normally expect from an outdoor grill—but faster, and with way less cleanup. Cooking them side by side in the same screaming-hot pan delivers that complex, smoky flavor.

Once chopped, the still-warm vegetables are tossed with a dressing of lime juice, serrano chile, garlic, and olive oil, so the flavors distribute evenly and cling to every bite. Just-ripe avocados hold their shape and add creaminess without collapsing, scallions bring a bite, and queso fresco offers a salty richness, while cilantro and lime keep it fresh and bright.

Resist the urge to dive right in and instead let the dressed salad sit in the fridge for an hour to help maximize those zesty, summery flavors. Crushed corn chips on top are technically optional, but I highly recommend them for a playful crunch and a welcome contrast.

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