This bright, summery salad starts with fresh corn charred in a hot skillet until the kernels turn golden and slightly smoky, then gets tossed with crisp red bell pepper, red onion, and a generous handful of chopped cilantro. A quick whisked dressing of lime juice, honey, cumin, and a touch of smoked paprika coats every bite in warm, citrusy flavor without weighing the salad down. It's an easy make-ahead side that tastes even better as it sits, letting the charred corn soak up all that tangy, spiced dressing. Serve it chilled or at room temperature alongside grilled veggies, tacos, or straight out of the bowl with a spoon. Simple pantry staples and fresh produce make this a reliable, crowd-pleasing pick for a vegetarian table.
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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.
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