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Charred Corn Salad with Mint, Parsley and Cilantro


This charred corn salsa is so delicious, especially with the addition of mint! Not what you would expect in a corn salsa, but oh so delicious!

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Rate this recipe 4.7/5 (3 Votes)


  • 4 large ears of corn, shucked
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1/2 small red onion, thinly sliced
  • 2 1/2 tablespoons fresh lime juice
  • 1 teaspoon pure maple syrup
  • 1 jalapeño, seeded and thinly sliced
  • 3 tablespoons torn mint leaves
  • 3 tablespoons torn parsley leaves
  • 3 tablespoons torn cilantro leaves


Servings 4
Cooking time 30mins
Adapted from


Step 1

Heat a large grill pan. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.

Meanwhile, in a small bowl, combine the onion and lime juice and let stand for 10 minutes. Stir in the syrup, jalapeño and 2 tablespoons of oil and season with salt and pepper.

Working in a large bowl, cut the kernels off the cobs in sections. Add the onion dressing and toss. Add the mint, parsley and cilantro and toss again. Serve warm.

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