This charred corn couscous salad came about after noticing how similar corn kernels and pearl couscous actually are in size and shape. Both plump, round, and made for soaking up dressing. The veg gets charred on the grill for a smoky edge, then tossed with a peppery basil lime dressing that’s zippy and so fragrant. This salad holds its own as a side next to something else off the grill, like these BBQ black bean burgers. If you’re a charred corn salad fan like me, this one’s a lighter, herbier cousin to my charred corn quinoa salad with BBQ tahini ranch–different grain, different dressing, same smoky-sweet vibes.
Lately I’ve been having a charred green onion moment in the kitchen, and they felt like a natural fit here. Just a little different from the usual red onion or cherry tomato combo you see in summer corn salads. With the green onions and the corn, the grill does a lot of heavy lifting in terms of flavor.
Since this recipe has you working two ways in the kitchen (simmering the couscous while grilling the corn and green onions), I wanted to keep the ingredient list light. It’s ten ingredients total, not counting oil, salt, and pepper. Prior to grilling, I also have you simmer the corn in the stock that you’ll eventually cook the couscous in. Easy little flavor bump!
The basil lime dressing is a good excuse to use up a bumper crop of garden basil. It’s zingy and fragrant in every bite. The lime brings a bright, slightly unexpected edge that keeps it from being overly “green” tasting. It has that unmistakable citrus sparkle!
Like a lot of summer salads, vegan feta feels almost necessary here. That salty, rich note plays well against the sweet corn. Violife is the brand I reach for most, mainly because it’s easy to find! But there are plenty of other good options out there now.
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Charred Corn Couscous Salad with Basil Lime Dressing (Vegan)
Ingredients
Basil Lime Dressing
- 1 cup fresh basil leaves, lightly packed
- 1 small shallot, peeled and chopped
- ½ teaspoon lime zest
- 2 tablespoons lime juice
- 2 teaspoons agave nectar/maple syrup
- salt and pepper, to taste
- ½ cup olive oil
Corn Couscous Salad
- 3 ½ cups vegetable stock
- 4 cobs fresh corn, peeled and silks removed
- 1 ½ cups pearl couscous
- 4-5 green onions
- olive oil, for drizzling
- fresh basil, for garnish
- 100 grams vegan feta, crumbled
- sliced fresh Fresno chili, optional
Notes
- If you don’t have a grill, you can use the broiling function of your oven for 30 seconds or so. Just keep an eye on the corn and green onions and flip them over to get even char (without completely burning!).
- I used the Better Than Bouillon vegetable stock paste here. Just dropped 2 teaspoons into the corn/couscous cooking water before boiling. It was easy and great!
Instructions
Make the basil lime dressing
- In an upright blender, combine the basil leaves, shallot, lime zest, lime juice, agave nectar, salt, pepper, and olive oil. Blend on high until smooth and creamy. Set aside.
Cook the corn and couscous
- Set a deep skillet (that has a lid) on the stove. Pour in the vegetable stock and bring it to a boil. Add the corn cobs and pop the lid on top. Simmer until corn kernels are just tender, about 5 minutes. Remove the cobs and set them on a baking sheet.
- Keep the vegetable stock simmering and pour in the pearl couscous. Give it a stir and let it simmer until the couscous plumps up and absorbs all the broth, about 8 minutes. If the couscous is cooked and there’s excess broth in the pan, just carefully drain it out. Remove the skillet from the heat and set aside.
- Add the green onions to the baking sheet with the corn. Drizzle the corn and green onions with olive oil and rub it all over to coat.
- Preheat your grill to high.
- Add the corn and green onions to the grill and cook until lightly charred on all sides. About 7-8 minutes for the corn and 1-2 minutes for the green onions. Place the charred veg back on the baking sheet.
Assemble the salad
- Place the cooked couscous in a large bowl, season with salt and pepper, and toss with half of the dressing. It will have clumped up a bit, but stirring with the dressing will help it separate.
- Cut the kernels off of the corn and add them to the bowl. Chop up the green onions and add them to the bowl as well. Add half of the feta.
- Add the remaining dressing and toss. Finish the salad with fresh basil, remaining feta, and sliced Fresno chili (if using). Enjoy!
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