This Summer Charred Corn and Tahini Salad Gets Its Unexpected Flavor From Za’atar 

Sweet corn is at its peak during the high summer, and while we love to bite into corn on the cob fresh from the farmers market, it may be even more delicious in this Summer Za’atar Tahini Charred Corn Salad. Smoky-charred corn kernels are tossed with crisp cucumber, red onion, crunchy almonds, and sweet dates, then finished with crumbled feta, a shower of fresh herbs, and a bright, creamy za’atar-tahini dressing. It’s the kind of easy summer corn salad that comes together in 25 minutes (and disappears just as fast!) at any cookout, picnic, or weeknight dinner.

What makes this no-mayo charred corn salad so impressive is the balance of flavors and textures in every bite: the char on the corn brings a subtle smokiness, tahini and honey add creamy richness and a touch of sweetness, and lemon, red wine vinegar, and za’atar keep everything vibrant and herbaceous. Naturally vegetarian and easy to make gluten-free, it’s a versatile side that works with just about any grilled meat, fish, or plant-based protein.

Whether you’re grilling, using a cast iron skillet, or simply boiling the corn on the stovetop, this recipe is built to be flexible for however you like to cook in the summer. Prep the components ahead, char the corn just before serving, and toss with the dressing at the last minute for a salad that stays bright, fresh, and full of texture.

---

Shop all the ingredients (and lots of other organic groceries!) at member-only prices when you become a Thrive Market member.

---

Summer Za’atar Tahini Charred Corn Salad Recipe 

Yield: 4 servings
Active time: 25 minutes
Total time: 25 minutes

Ingredients:

For the dressing

1½ tablespoons Thrive Market Organic Extra Virgin Olive Oil
1 tablespoon Thrive Market Organic Creamy Tahini (mix the tub well to distribute the oil)
1 heaping teaspoon Thrive Market Organic Za’atar
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon Thrive Market Organic Red Wine Vinegar
1 teaspoon Thrive Market Organic Honey
¾ teaspoon Thrive Market Organic Garlic Paste
Salt, to taste

For the salad

3 large (or 4 medium-small) ears corn on the cob, husks and silks removed
¾ cup cucumber, diced (if using English or Persian, keep the skin on but scrape the seeds out)
¼ cup red onion, diced
¼ cup Thrive Market Organic Raw Almonds, roughly chopped (toast them for extra crunch, if you like)
3–4 Thrive Market Organic Whole Medjool Dates, thinly sliced
2½–3 oz feta, crumbled
⅓ cup mixed herbs (mint, parsley, and/or dill), chopped
Thrive Market Avocado Oil, for rubbing the corn
Salt and pepper, to taste

Instructions: 

Add all dressing ingredients to a small bowl and whisk well to combine. (Tip: The tahini will loosen up as you whisk.) Set aside.

Heat a cast iron skillet, heavy-bottomed sauté pan, or BBQ grill over medium heat. Rub avocado oil over the corn cobs and sprinkle them with salt. Once the skillet or grill is hot, add the cobs. Let them char, rotating every couple of minutes, until bright in color, cooked through, and nicely charred all around, roughly 8–10 minutes total. Remove the cobs and let them cool slightly.

Optional no-char method: If you’d rather not grill or skillet-char the corn, boil it instead. Bring a large pot of water to a boil, add the corn, cover, and boil for 3–5 minutes, until the corn turns bright in color and the kernels are tender. Remove with tongs.

While the corn cooks, add the diced cucumber, diced red onion, and chopped almonds to a medium mixing bowl.

Once the cobs are cool enough to handle, slice the kernels off and add them to the cucumber mixture (reserve the cobs for soup stock, if you like). Season with salt and pepper and toss lightly to combine. If you’re not serving right away, hold off on adding the remaining ingredients so they don’t get mushy.

When ready to serve, pour the dressing over the salad and gently toss to combine. Add the sliced dates, crumbled feta, and herbs, then toss once more to combine.

Recipe credit: Aubrey Devin

Best Summer Charred Corn Salad Pairings

• Grilled proteins: Serve this salad alongside grilled chicken, steak, burgers, or fish for a complete summer plate.
• Other cookout sides: Pair with a simple green salad, grilled vegetables, or watermelon for a spread of fresh, seasonal flavors.
• Warm flatbread or pita: Flatbreads like this are perfect for scooping up any dressing left in the bowl.
• Chilled white or rosé wine: A crisp Sauvignon Blanc or dry rosé complements the lemon-tahini dressing.