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Why It Works
- Searing whole ears of corn and the poblano in a hot cast iron skillet builds deep, smoky flavor without needing a grill.
- Steaming the poblano while it cools loosens its charred skin, making it easier to peel.
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.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
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.
This recipe was developed by Elizabeth Mervosh; the headnote was written by Laila Ibrahim.
This Quick Charred Corn Salad Brings Big Summer Energy (No Grill Required)
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3 ears fresh cornhusked
1 medium Poblano Chile (about 3 ounces; 85 g)
1/4 cupplus 1 tablespoon (75 ml) olive oildivided
1/2 teaspoon grated lime zest plus 1/4 cup (60 ml) fresh juice (from 2 small limes)
1/4 cup (5 g) cilantro leaves and tender stemsfinely chopped
1 (about 15 g) Serrano Chilethinly sliced
2 garlic clovesminced
1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
1/2 teaspoon freshly ground black pepper
2 medium Hass avocados (12 ounces; 340 g), halved, pitted, and cut into 1/2-inch pieces (see notes)
1 scallion, white and light green parts (about 3 tablespoons)
1/2 cup crumbled fresh cheese (2 ounces; 56 g)
1/2 cup crushed corn chips, such as Fritos (1 1/4 ounce; 35 g), optional
Preheat a large cast iron skillet over medium-high until hot, about 5 minutes. Meanwhile, coat corn ears and poblano with 1 tablespoon oil. Add corn and poblano to hot skillet and cook, turning occasionally, until tender and lightly charred, 13 to 16 minutes. Transfer corn to large plate.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
Transfer poblano to a large bowl, cover tightly with plastic wrap or a tightly fitting lid, and let sit until cooled, 5 to 10 minutes.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
Meanwhile, in a medium bowl, combine lime zest and juice, cilantro, serrano, garlic, salt, pepper, and remaining 1/4 cup oil; stir to combine.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
Transfer cooled poblano to a cutting board. Using a clean kitchen towel or paper towels, peel off charred skin. Halve poblano lengthwise and remove seeds and stem. Finely chop poblano and return to large bowl.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
Using your preferred method for cutting corn from the cob, remove kernels. Transfer corn kernels to bowl with poblano.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
Add avocado, scallion, and lime-cilantro vinaigrette to bowl with corn and poblano; stir to combine. Cover and refrigerate for at least 30 minutes and 1 hour. Transfer mixture to a large serving plate or bowl and top with queso fresco and corn chips, if using. Serve.
Serious Eats/ Frederick Hardy II, Prop Stylist: Christina Daley, Food Stylist: Margaret Dickey
Equipment
Large cast iron skillet
Notes
For best results, use just-ripe avocados so they hold their shape in the corn salad.
Make-Ahead and Storage
Avocado corn salad can be prepared up to 2 days in advance without the avocado, queso, or corn chips. Store and refrigerate in an airtight container. Fold in the avocado and top with queso and corn chips just before serving.
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