Sweet, smoky, and tangy all at once, this Easy Charred Corn and Tamarind Salad is a vibrant celebration of contrasting flavors and textures. The combination of fire-kissed corn, sticky tamarind glaze, and crisp vegetables creates a dish that’s equally at home at summer cookouts and elegant dinner parties. With its bold flavors and colorful presentation, this salad proves that plant-based eating can be exciting and satisfying.
I first encountered this flavor combination at a Mexican street food stall, where the vendor tossed charred corn with an addictive tamarind sauce. After recreating it at home for countless potlucks and BBQs, I’ve perfected this version that balances the tamarind’s tang with just enough sweetness. It’s become my signature summer dish—the one people request months in advance when party season arrives.
What makes this recipe exceptional is its adaptability to different occasions and ingredients. The charring technique works equally well with fresh or frozen corn, the tamarind can be adjusted from subtle to puckering, and the mix-ins can range from creamy avocado to spicy jalapeños. Whether served warm or at room temperature, it’s always a crowd-pleaser.
Why This Easy Charred Corn and Tamarind Salad?
Selling Points:
- Bold flavor profile – Sweet, smoky, tangy, and spicy elements
- 15-minute prep – Quick to make with maximum impact
- Versatile serving options – Side dish, appetizer, or main with grains
- Meal-prep friendly – Holds well for days
- Dietary flexibility – Naturally vegan and gluten-free
What You Need for Easy Charred Corn and Tamarind Salad
Ingredients:
- 4 ears fresh corn (or 3 cups frozen kernels)
- 2 tbsp tamarind concentrate
- 2 tbsp honey or agave
- 1 lime (juiced)
- ½ tsp chili powder
- ¼ cup red onion, finely diced
- ½ cup cherry tomatoes, quartered
- ¼ cup cilantro, chopped
- 1 avocado, diced (optional)
- 2 tbsp cotija or feta cheese (optional)
- 1 tbsp olive oil
- Salt to taste
Optional Add-ins:
- 1 jalapeño, minced
- ½ cup black beans
- ¼ cup pepitas
- 1 tsp smoked paprika
How to Make Easy Charred Corn and Tamarind Salad
- Prep corn – Husk fresh corn or thaw frozen kernels
- Make dressing – Whisk tamarind, honey, lime juice, and chili powder
- Char corn – Heat oil in cast iron, cook corn until blackened in spots
- Combine – Toss warm corn with dressing in large bowl
- Add vegetables – Fold in onion, tomatoes, and optional ingredients
- Finish – Sprinkle with cilantro and cheese if using
- Serve – Warm or at room temperature
Tips for Perfect Easy Charred Corn and Tamarind Salad
- High heat is key – Creates better char without overcooking
- Don’t stir corn too much – Allows proper browning
- Adjust tamarind gradually – Some concentrates vary in intensity
- Add avocado last – Prevents mushiness
- Let flavors meld – Rest 15 minutes before serving
Substitutions and Variations
- No fresh corn? – Use quality frozen or even canned
- Vegan version – Skip cheese, use agave
- Less tangy – Reduce tamarind by half
- Extra crunch – Add diced jicama or radish
- Herb options – Mint or basil instead of cilantro
Make a Healthier Version
- Reduce honey to 1 tbsp
- Use spray oil for charring
- Increase vegetable ratio
- Skip cheese garnish
Closing for Easy Charred Corn and Tamarind Salad
This Easy Charred Corn and Tamarind Salad is summer in a bowl—a riot of colors, textures, and bold flavors that wake up the palate. The tamarind’s fruity tartness cuts through the corn’s natural sweetness, while the char adds irresistible smoky depth. Perfect for potlucks where it needs to hold at room temperature, or as a make-ahead side for busy weeknights, this recipe delivers excitement without complicated techniques. One bite will make it your new go-to for when you want vegetables to shine.
Frequently Asked Questions for Easy Charred Corn and Tamarind Salad
- Where to buy tamarind concentrate?
Asian or Latin markets, or online - Can I grill the corn instead?
Absolutely—adds wonderful smokiness - How long does it keep?
3 days refrigerated (add avocado fresh) - Too sour?
Balance with extra honey or olive oil - No fresh lime?
Bottled juice works in a pinch - Make it spicier?
Add cayenne or more chili powder - Can I use tamarind paste?
Yes—dissolve 1 tbsp in 2 tbsp warm water - Best corn variety?
Sweet white or bi-color works great - Nut-free topping option?
Toasted breadcrumbs add crunch - Serving suggestions?
With grilled fish, tacos, or as a dip with chips - Can I prep ahead?
Char corn and make dressing 1 day early - No cilantro?
Flat-leaf parsley makes a good substitute
This Easy Charred Corn and Tamarind Salad proves that big flavors don’t require complicated techniques. The magic happens when simple, quality ingredients are treated with care—the corn’s natural sugars caramelize, the tamarind provides fruity acidity, and fresh vegetables add crunch. Unlike delicate salads that wilt quickly, this robust combination actually improves as the flavors mingle. Whether you’re feeding a crowd or just elevating weeknight dinners, this recipe delivers restaurant-worthy results with minimal effort. Keep the ingredients stocked all summer for an instant side that always impresses.
Easy Charred Corn and Tamarind Salad
Course: All Recipes4
servings30
minutes40
minutes300
kcalIngredients
4 ears fresh corn (or 3 cups frozen kernels)
2 tbsp tamarind concentrate
2 tbsp honey or agave
1 lime (juiced)
½ tsp chili powder
¼ cup red onion, finely diced
½ cup cherry tomatoes, quartered
¼ cup cilantro, chopped
1 avocado, diced (optional)
2 tbsp cotija or feta cheese (optional)
1 tbsp olive oil
Salt to taste
Directions
- Prep corn – Husk fresh corn or thaw frozen kernels
- Make dressing – Whisk tamarind, honey, lime juice, and chili powder
- Char corn – Heat oil in cast iron, cook corn until blackened in spots
- Combine – Toss warm corn with dressing in large bowl
- Add vegetables – Fold in onion, tomatoes, and optional ingredients
- Finish – Sprinkle with cilantro and cheese if using
- Serve – Warm or at room temperature
