This charred corn and scallop salad with lime dressing is a brilliant way to highlight sweet summer corn. The corn is grilled until charred, then tossed with seared scallops, tomatoes, spicy sausage, parsley and cilantro. A bright lime dressing ties everything together, and crunchy corn nuts finish the salad with an irresistible snap.
I make this salad as much for the buttery, savory juices left on the plate as for the scallops themselves; once you taste it you’ll understand. The charred, crunchy corn adds a bright sweetness and textural contrast that lifts the whole dish. Don’t skip it. – Elena Silcock
Charred Corn and Scallop Salad FAQs
There are four main differences:
1. Size: Bay scallops are small and bite-sized; sea scallops are larger, often the size of a marshmallow. Size affects cooking time—smaller bay scallops cook much faster.
2. Texture: Sea scallops are thicker; bay scallops can be more tender.
3. Flavor: Bay scallops are often described as sweeter, while sea scallops can be slightly brinier.
4. Use: Bay scallops are commonly sautéed and are more affordable for everyday dishes. Sea scallops are larger and often reserved for special meals like this one.
’Nduja is a soft, spreadable Calabrian pork sausage seasoned with hot red peppers, herbs and spices. It brings color, richness and a pleasant heat to dishes. It originates in Italy’s Vibo Valentia province and is increasingly popular in kitchens outside Italy.
Yes, in a pinch. Thaw the frozen corn, then cook it in a hot cast-iron skillet over medium-high heat until it gets a little charred and some kernels brown—this will add the smoky flavor the recipe relies on.
More Sweet Corn Recipes
Grilled Corn on the Cob with Chipotle Butter
1 hr
Corn Pie
3 hrs 35 mins
Charred Corn Salad
30 mins
Corn Chowder with Bacon
1 hr 15 mins
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Charred Corn and Scallop Salad with Lime Dressing
David Leite
Ingredients
For the lime dressing
- 4 tablespoons olive oil
- 2 tablespoons lime juice (from 1 or 2 limes)
- Salt and freshly ground black pepper, to taste
- Pinch granulated sugar (optional)
For the salad
- 4 ears fresh corn, shucked
- 3 tablespoons (1 1/2 oz) unsalted butter, divided
- 2 3/4 oz ’Nduja or sliced chorizo
- 2 garlic cloves, thinly sliced
- Olive oil (if using chorizo)
- 1 pound 2 ounces cherry tomatoes, halved
- 1 small bunch fresh flat-leaf parsley
- 1 small bunch fresh cilantro
- 1 pound 2 ounces raw sea scallops, patted dry
- Salt and freshly ground black pepper
- 1/2 cup corn nuts, for topping
- 1 lime, for serving
Instructions
Prepare the lime dressing
- Whisk the olive oil and lime juice together in a large bowl. Season with salt and pepper and add a pinch of sugar if you like.
Cook the corn
- Preheat the grill to high.
- Bring a wide saucepan of water to a boil. Add the corn and boil for 5 minutes. Remove with tongs and pat dry.
- Brush the cobs with some butter, then grill, turning often, until charred on all sides, 10–15 minutes. Let cool enough to handle.
Finish the salad
- Stand each cob upright and slice the kernels off with a knife. Add the kernels to the bowl with the dressing.
- Heat a large skillet over medium-high. Add the ’nduja or chorizo and the garlic (add a splash of olive oil if using chorizo).
- Cook until the ’nduja deepens in color, about 2–3 minutes. Stir it into the dressing and corn with the tomatoes.
- Strip the herb leaves from the stems, chop most of them and add to the bowl. Season with salt and pepper, toss, and transfer to a serving platter.
- Wipe the skillet clean and melt the remaining butter over high heat. Season the scallops with salt and pepper. When the butter foams, place the scallops in the pan with space between each. Sear 2 minutes, turn and cook 1–2 minutes more until lightly browned and opaque.
- Nestle the scallops into the salad on the platter.
- Top with remaining herbs and corn nuts. Finish with freshly cracked black pepper and serve lime wedges on the side.
Adapted From
Salads Are More Than Leaves
Explore More with AI
Substitutions
Scale
Summarize
Nutrition
Calories: 432 kcal
Carbohydrates: 30 g
Protein: 22 g
Fat: 27 g
Fiber: 4 g
Sugar: 10 g
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?
Mention @leitesculinaria or tag #leitesculinaria!
Recipe Testers’ Reviews
Only a portion of the recipes we test make it onto the site; this one passed our blind testing process and earned the Leite’s Culinaria stamp of approval. Read a few testers’ notes below.
Ilda Costa-Sarnicki
I served this salad for dinner and the response was unanimous—everyone loved it. I didn’t use the ’nduja and it was still excellent. The recipe seems involved at first, but several steps can be done ahead of time. Don’t skip the corn nuts; they add joyful crunch.
Allison Gallant
This dish makes you wish every scallop were paired with ’Nduja or chorizo. It’s forgiving and easy to adjust to taste, and the crunchy corn nuts are essential. Serve as a main or as a bright starter on a warm evening.
Mary Gottschalk
This salad is the summer main I’ve been waiting for: light, refreshing and filling. The char and the lime dressing help even mediocre corn shine. Pair with melon and crusty bread for a complete meal.
Ruby Francis
Bright, straightforward and versatile—this recipe works as a quick weeknight meal or the centerpiece of a dinner party. If you can’t find ’Nduja, small pieces of chorizo fry up nicely and add the savory notes the salad needs. And again: don’t skip the crunchy corn topping.