Caribbean-Style Corn Salad

Caribbean-Style Corn Salad is a vibrant and flavorful dish that captures the essence of Caribbean cuisine.

Charred corn provides a natural sweetness that is a hallmark of this dish. Red onion adds a sweet crunch, with the creamy flavors of mango and avocado and fresh herbs like cilantro adds an aromatic, herbaceous quality.

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The use of Aleppo pepper contributes a delightful heat.

The ingredients in this corn salad are all brought together with a delicious dressing of lime juice and honey which adds a sweet and tangy element, and allspice (commonly used in Caribbean cooking) provides a mildly spicy, sweet, slight earthy and nutty dimension.

Caribbean cuisine is known for its bold flavors and diverse influences from African, Indigenous, European, and East Indian cuisines.

This salad reflects that fusion with its use of tropical ingredients and spices.

This dish is perfect for adding a burst of flavor to any meal. It’s also a popular choice for potlucks and picnics due to its vibrant colors and flavors, which hold up well over time.

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Caribbean-Style Corn Sslad

4 ears of fresh corn, husked, if not in season 2 cups frozen fire roasted corn

1/8 cup coconut oil, melted 

1 red bell pepper, diced

1 small red onion, finely chopped

1 medium mango, diced – opt for pineapple or papaya

1/4 cup fresh cilantro, chopped – opt for parsley or mint

1 lime, juiced

1 tablespoon apple cider vinegar

1 teaspoon honey 

Salt and pepper to taste

1 medium avocado, diced

1/2 teaspoon allspice

1/4 teaspoon Aleppo pepper – opt for cayenne pepper

Preheat barbecue grill to medium-high heat (about 375-400 degrees). 

Brush the corn with the coconut oil and place on preheated grill and cook for about 10-12 minutes, turning occasionally until the kernels have a nice char.

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Keep an eye on the corn to prevent over-charring as you want a mix of golden and charred bits.

Remove charred corn from grill and allow to cool slightly, then stand each ear upright on a cutting board and slice downward to remove the kernels.

In a small bowl, whisk together the lime juice, apple cider vinegar, honey, salt, pepper, allspice and Aleppo pepper. Add the diced avocado, mix in and set aside.

In a large bowl, combine the charred corn kernels, red bell pepper, red onion, mango, and cilantro. 

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Pour the dressing with the avocado over the salad and toss gently to combine. Season with salt and pepper. 

Serve the salad chilled or at room temperature. It pairs beautifully with grilled fish or chicken, like this Greek Grilled Chicken and brings a tropical flair to any meal.

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Try These Corn Salad Favorites

• Corn Salad with Queso Fresco
• Southwestern Black Bean Corn Salad
• Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

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