This vibrant salad is all about charred corn, and that quick sear in the skillet brings out a smoky sweetness that plays beautifully against crisp red bell pepper and red onion. A bright dressing of fresh lime juice, olive oil, honey, and cumin ties everything together, while a scatter of fresh cilantro keeps the whole bowl tasting light and herby. Good olive oil does a lot of the heavy lifting here, giving the dressing that silky, fruity backbone that so many Mediterranean-style dishes lean on. It's a colorful, veggie-forward dish built on whole ingredients and simple technique, and it comes together fast enough for a weeknight side but looks good enough for a table full of guests. Served at room temperature or slightly chilled, it's a genuinely easy fit for a Mediterranean-style plate, whether you're pairing it with grilled fish, a grain bowl, or just a big pile of greens.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Cut the kernels from the corn cobs: stand each ear upright in a large bowl and slice downward with a sharp knife, rotating the cob until all kernels are removed. You should have about 4 cups of kernels.
Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat until shimmering. Add the corn kernels in a single layer and cook, stirring only once or twice, until the kernels are lightly charred in spots and fragrant, about 5–7 minutes. Transfer to a large mixing bowl and let cool for 5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
