Peruvian Corn Salad Recipe

Preheat and prep

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). If using whole ears, remove husks and silk. Brush each ear lightly with neutral oil.

Grill corn

Place ears on the hot grill and cook 8–12 minutes, turning occasionally, until kernels are charred in spots and tender. For stovetop grill pan, cook similarly, turning to get even char marks.

Cool and cut kernels

Let grilled corn cool until you can handle it. Hold each ear vertically and slice kernels off the cob with a sharp knife into a bowl. If using already-removed kernels, char them in a hot skillet 4–6 minutes with 1 tsp oil until lightly browned, then proceed.

Place the warm or room-temperature grilled corn kernels in a large mixing bowl.

Add the thinly sliced sweet onion, diced red bell pepper, and chopped cilantro to the corn. Toss gently to combine.

In a small bowl or jar whisk together the lime juice, lime zest (if using), extra-virgin olive oil, aji amarillo or chopped red chile, smoked paprika (if using), salt, and black pepper until emulsified.

Pour the dressing over the corn mixture and toss to coat evenly. Taste and adjust seasoning with more salt, pepper, or lime juice as desired.

Carefully fold in the diced avocado so it remains in chunks and not mashed. Gently mix only until distributed.

If using, sprinkle crumbled queso fresco or feta on top, and garnish with a few extra cilantro leaves and an extra pinch of smoked paprika or chile.

Serve the salad immediately while the kernels are slightly warm, or chill for 20–30 minutes to serve cold. Keeps well refrigerated for up to 1 day; add fresh avocado just before serving if storing longer.