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Charred Corn Couscous Salad

Section: Fresh and Vibrant Salad Recipes

This charred corn couscous salad is tossed in a tangy lime basil dressing and packed with summer vegetables, black beans, and crunchy pepitas. It’s light, refreshing, and full of flavor, making it perfect for warm-weather gatherings or as a nutritious meal prep option. Easily customizable with alternative grains, herbs, or vegetables, this dish works well as a side or main course, and it pairs beautifully with grilled proteins or tofu for added sustenance.

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Published By Ioana
Updated on Tue, 03 Jun 2025 15:12:19 GMT
A bowl of charred corn couscous salad with lime basil dressing. Bookmark
A bowl of charred corn couscous salad with lime basil dressing. | ioanacooks.com

A charred corn couscous salad dressed in a lime basil dressing. Prefect to make for any upcoming summer gatherings or to prep for the week ahead.

Key Ingredients and Substitutions

  • Couscous: Feel free to also use short/small pasta shapes as an alternative. You can also swap for a gluten-free option like quinoa or a gluten-free pasta option.
  • Black beans: I really love the combo of basil and black beans. You can swap for any bean you love really, so change it up to something you love.
  • Basil: I used fresh basil. Alternatively, try this with a different herb that you love. You can do chives, dill, parsley or even cilantro. Go wild!
  • Seasonings: I used cumin seeds for the base flavor of the corn. If not a fan of cumin seeds just leave them out and start the recipe by sauteing the corn.
  • Garlic: Fresh garlic is best for the flavor. However, if you don’t like chopping garlic, just use some jarred minced garlic or garlic powder to taste as a quick alternative.
  • Corn: I used yellow corn. Feel free to also use frozen corn if you don’t feel like shucking your corn from the cob. You can also swap for a different veggie if desired. Sautéed cabbage could work really well in this salad as well as some sautéed broccoli.
  • Cherry Tomatoes: For the best flavor, shop for them when they are in season!
  • Shallot: You can also use some diced red onion as an alternative!
  • Pepitas: I really love adding a crunch element, so I went with pepitas to keep this nut-free. Feel free to swap with a different nut or seed of your choice. Hemp hearts are a great alternative for extra protein and omega-3s!

How to Make This Charred Corn Couscous Salad with Lime Basil Dressing

Step 1:
Bring a large sauce pan filled with water to a boil and salt the water generously. Cook the couscous according to package instructions then drain and set aside.
Step 2:
To a large skillet over medium low heat add the oil. When hot, add the cumin seeds and stir in the oil for about 1 minute to become fragrant. Add the kernels from 1 ear of corn to the pan and stir into the cumin. Spread the corn out in the pan and allow to cook undisturbed for 3 minutes. Give the corn a toss then spread out again and cook for another 2-3 minutes undisturbed.
Step 3:
Add the shallots along with a pinch of salt and sauté for about 2 minutes or until the shallots have softened. Stir in the garlic and continue to sauté for 1 minute until fragrant then remove from heat.
Step 4:
To a large mixing bowl add the couscous, corn mixture, the remaining raw corn, black beans, cherry tomatoes, pepitas, parsley and a pinch of salt.
Step 5:
In a blender cup or mini food processor add the basil, garlic, jalapeno, oil, lime, vinegar, maple syrup and a generous pinch of salt and pepper. Blend (or use an immersion blender to blend) until the ingredients are mostly smooth.
Step 6:
Pour the dressing overtop the bowl of couscous then toss together to evenly mix. Use as a side, main meal or serve with extra protein based on your preference.
A bowl of food with the words charred corn couscous salad with lime basil dressing. Bookmark
A bowl of food with the words charred corn couscous salad with lime basil dressing. | ioanacooks.com

Expert Tips

Salt your water! When cooking couscous, I highly recommend salting your cooking water. Couscous is very similar to pasta, and cooking it in salted water will help provide more overall flavor to your salad.

Let things cooked undisturbed. For a nice char on your corn, just let it sit for a few moments undisturbed. As soon as you see some of that beautiful browning, give it a toss. In this instance, patience is a virtue!

Add or swap out what you like. This is just a base recipe, feel free to change up any ingredients to match your specific preference. For more ideas, consider some of the additions mentioned below.

A bowl of charred corn couscous salad with lime basil dressing. Bookmark
A bowl of charred corn couscous salad with lime basil dressing. | ioanacooks.com

How to Serve

This can be served as is or feel free to enjoy this with some extras to give this salad a boost in extra nutrients:

More Protein: Try this with some baked tofu pieces, add a crispy tofu cutlet on top, enjoy with some seitan or some extra hemp hearts on top. You can also swap the couscous for a high protein legume based pasta.

More Veggies: Toss the salad with some arugula for an extra bit of veggies in each bite. Some roasted broccoli can also be added as a replacement for corn.

Swap the Seeds: Want a bit of omega-3s? Swap the pepitas for some hemp hearts.

Frequently Asked Questions About Recipes

→ Can I make this salad ahead of time?

Yes! It actually tastes better after resting. Store it in the fridge and give it a toss before serving.

→ What can I use instead of couscous?

Quinoa, short pasta shapes, or gluten-free pasta work well as substitutes depending on your dietary needs.

→ How can I add protein to this salad?

Try topping with crispy tofu, baked seitan, chickpeas, or hemp hearts for a plant-based protein boost.

→ Can I use frozen corn instead of fresh?

Absolutely. Thaw and dry it first, then sauté for best flavor and char.

→ What other herbs work besides basil?

Try parsley, cilantro, dill, or chives for a different herb twist that still complements the flavors well.

Charred Corn Couscous Salad

Vibrant couscous salad with charred corn and basil-lime dressing. Ideal for summer meals or weekly prep.

Time Needed to Prep
20 minutes
Cooking Duration
15 minutes
Overall Time
35 minutes
Published By: Ioana

Category of Recipe: Salads

Preparation Difficulty: Easy to Make

Type of Cuisine: Fusion

Number of Portions: 4 How Many It Serves

Dietary Preferences: Vegan Safe, Made for Vegetarians, Dairy-Free Suitable

Ingredients You'll Need

→ Salad Base

Ingredient 01 1 cup dry couscous, cooked according to package instructions in salted water
Ingredient 02 1 ear yellow corn, kernels removed and charred
Ingredient 03 1 ear yellow corn, raw kernels removed
Ingredient 04 1 can (15 oz) black beans, drained and rinsed
Ingredient 05 1 cup cherry tomatoes, halved
Ingredient 06 1 small shallot, finely diced
Ingredient 07 1/4 cup pepitas
Ingredient 08 2 tablespoons chopped fresh parsley
Ingredient 09 2 cloves garlic, minced
Ingredient 10 1 teaspoon cumin seeds
Ingredient 11 1 tablespoon olive oil
Ingredient 12 Salt, to taste

→ Lime Basil Dressing

Ingredient 13 1/2 cup fresh basil leaves
Ingredient 14 1 clove garlic
Ingredient 15 1/2 small jalapeño, optional
Ingredient 16 3 tablespoons olive oil
Ingredient 17 2 tablespoons lime juice
Ingredient 18 1 tablespoon apple cider vinegar
Ingredient 19 1 teaspoon maple syrup
Ingredient 20 Salt and black pepper, to taste

Steps to Follow

Step 01

Bring a large saucepan of water to a boil and salt it generously. Cook couscous according to package directions. Drain and set aside.

Step 02

In a large skillet over medium-low heat, add olive oil. When hot, add cumin seeds and stir for 1 minute until fragrant. Add kernels from 1 ear of corn and spread out in the pan. Cook undisturbed for 3 minutes, toss, then cook another 2–3 minutes until charred.

Step 03

Add shallots and a pinch of salt to the skillet. Sauté for 2 minutes until softened. Stir in minced garlic and cook 1 more minute until fragrant. Remove from heat.

Step 04

In a large bowl, combine the cooked couscous, corn mixture, remaining raw corn, black beans, cherry tomatoes, pepitas, parsley, and a pinch of salt.

Step 05

In a blender or food processor, combine basil, garlic, jalapeño, olive oil, lime juice, vinegar, maple syrup, salt, and pepper. Blend until mostly smooth.

Step 06

Pour the dressing over the salad mixture and toss until evenly coated. Serve immediately or store for later.

Extra Tips

  1. Salt the cooking water for the couscous to enhance flavor.
  2. Allow corn to char undisturbed in the skillet to develop flavor and texture.
  3. Customize with additional proteins like tofu or seitan, or swap vegetables to taste.

Tools You'll Need

  • Large saucepan
  • Skillet
  • Blender or food processor
  • Large mixing bowl

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 350
  • Total Fat: 14 grams
  • Carbohydrate Amount: 45 grams
  • Protein Amount: 10 grams