Roasted Corn Salad Recipe

This roasted corn salad is a delicious side dish for any summer barbecue, potluck, or get-together. It adds wonderful flavor to any meal fresh off the grill.

Side salads are an amazing way to round out a summer meal. They add flavor and nuance to a meal that only enhances the main course. This salad is a great way to do just that. It’s rich in flavor and pairs really well with chicken, fish, beef, or even plant-based proteins.

Why Make This Roasted Cord Salad?

It’s super easy to make, uses minimal ingredients, and tastes amazing. There will also be minimal cleanup because you are only dirtying one big bowl, a knife, and a cutting board.

How To Roast Corn

Aside from the recipe below, here are a few other ways to roast the corn.

Grilling

1. Preheat your grill to medium-high heat.
3. Brush the corn with olive oil or melted butter.
4. Season with salt, pepper, and any other desired spices.
5. Place the corn directly on the grill grates.
6. Cook for 10-15 minutes, turning every 2-3 minutes to achieve even char marks. If grilling with the husks on, it may take 15-20 minutes, and the husks will help steam the corn while it grills.
7. Remove from the grill and let it cool slightly before cutting the kernels off the cob.
8. Shuck the corn, removing the husks and silk. Alternatively, you can pull the husks back without removing them entirely, remove the silk, and then fold the husks back over the corn.

Stovetop (Grill Pan) Roasting

1. Preheat your grill pan over medium-high heat.
2. Shuck the corn, removing the husks and silk.
3. Brush the corn with olive oil or melted butter.
4. Season with salt, pepper, and any other desired spices.
5. Place the corn on the grill pan.
6. Cook for 10-15 minutes, turning every 2-3 minutes to ensure even charring and cooking.
7. Remove from the pan and let it cool slightly before cutting the kernels off the cob.

Broiler Roasting

1. Preheat your broiler to high.
2. Shuck the corn, removing the husks and silk.
3. Brush the corn with olive oil or melted butter.
4. Season with salt, pepper, and any other desired spices.
5. Place the corn on a baking sheet lined with aluminum foil.
6. Position the baking sheet about 6 inches from the broiler element.
7. Broil for 5-7 minutes, turning the corn every 2 minutes to achieve even charring. Keep a close eye on it to prevent burning.
8. Remove from the broiler and let it cool slightly before cutting the kernels off the cob.

How To Serve Roasted Corn Salad

Serve this as a side to any barbecued main course. You can also enjoy this as a main course on its own.

Recipe Additions And Variations

If you want to add more to this salad, try any of the following:

• 1 cup black beans
• 1 avocado, chopped
• ½ to 1 cup shredded or crumbled cheese

Notes On Roasted Corn Salad Ingredients

Salad

Cooked corn – You can use fresh corn on the cob that you cut off yourself, or try frozen, or canned corn. Just be sure to thaw before using if you use frozen corn. 

Green onions

Fresh cilantro

Cherry tomatoes – Or grape tomatoes

Extra virgin olive oil – Or any light-flavored oil you prefer to use.

Queso fresco – Crumbled.

Dressing

Extra virgin olive oil – Or any light-flavored oil you want to use.

Lime juice – However much juice you can get from one lime will do the trick. But you can adjust with more or less as needed to taste.

Paprika – Use regular, not smoked. Although, you could certainly try a small amount of smoked paprika. The flavors could work here.

Salt and pepper – To taste

How To Make Roasted Corn Salad

Preheat the boiler to 525 ℉. Gather and measure all your ingredients.

Cut corn off of the cooked cob and arrange a flat layer on a baking sheet. Drizzle corn with ½ Tbsp of olive oil and mix. 

Broil the corn until the kernels begin to slightly brown. Approximately 5 – 6 minutes. Be sure to keep an eye on the corn because it can burn quickly. Once removed from the oven, allow to cool. 

Dice the green onions, cilantro, and tomatoes. 

Combine corn, green onions, cilantro, tomatoes, and queso fresco in a bowl. Make the dressing by combining all dressing ingredients and whisk together. Drizzle dressing over the salad and mix to combine.

Garnish top with extra queso fresco and cilantro, and enjoy.

Storing Roasted Corn Salad

Store any leftovers in an airtight container and keep them in the fridge for up to three days.

Freezing

Freezing is not recommended for this recipe.

More Corn Recipes

• Cajun Corn Salad
• Corn Salsa
• Black Bean Corn Salad

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