The Best Roasted Corn Salad

One of the best things about summer is when fresh corn is in season and you can make all the delicious corn recipes, like this Roasted Corn Salad. I can’t help but buy a few ears every time I see a fresh stack at the grocery store.

This Roasted Corn Salad is one of my favorites. It features those deliciously sweet kernels combined with fresh herbs and vegetables, all tossed in a creamy lime dressing that brings everything together. It’s healthy, flavorful and super easy to make.

It goes great as a side dish to anything grilled or your favorite dinner, and it’s also a hit at potlucks. (I just double it if I’m making it for a larger group.) This corn salad also holds up well for about 2-3 days, so I like to make it to have as a quick veggie option to add to meals during the busy week.

WHY YOU’LL LOVE THIS CORN SALAD

Flavor, flavor flavor! You won’t believe how a few simple ingredients can come together to create a super flavorful, light and creamy dressing.

Healthy and Nutritious: Packed with fresh vegetables, this corn salad provides a good dose of vitamins, minerals and fiber while being deliciously satisfying. The extra virgin olive oil brings even more health benefits with it.

Customizable: You can easily add or substitute ingredients based on your preferences, such as avocado, bell peppers, or some cheese, like queso fresco, cotija or freshly grated Parmesan.

If you love corn as much as I do, be sure to check out my Street Corn Ravioli and the delicious Roasted Corn and Cucumber Salad!

INGREDIENTS

• Corn – Fresh roasted or grilled corn work best in this recipe because of the crispness and the extra flavor from the char. (I’ll show you how I like to roast mine in the oven below.) However, if there’s a different way you prefer to cook fresh corn, go ahead and use that! And if you’re really in a pinch for time, you can use canned or frozen, but I highly recommend trying to make this with fresh corn if possible.
• Cilantro – This fresh herb balances the sweetness of the roasted corn and the tanginess of the lime dressing.
• Red onion – You can’t have cilantro without a little red onion! They’re also full of health and nutritional benefits, especially in their raw form, like in this Roasted Corn Salad.

For the dressing:

• Extra virgin olive oil – Provides a smooth and rich base for the dressing, while adding a dose of antioxidants and other health benefits.
• Mayonnaise – Adds a creamy texture and a touch of tang that whisks well with the olive oil.
• Tajín seasoning – Tajín seasoning brings a zesty, lime flavor with a hint of spice, elevating the overall taste of the salad with its unique blend of chili, lime, and salt.
• Salt – A pinch of salt enhances everything. Adjust at the end to your liking.
• Lime Juice – The star of the dressing. Fresh squeezed lime juice adds a zesty burst that compliments all the other ingredients in this corn salad so well.

ROASTING THE CORN

There are a couple different ways you could do this, but I’ll share with you my preferred method, which is roasting the corn in the oven using the broiler setting. (Feel free to grill or roast your corn however you like!)

• Turn the oven to 350 degrees.
• Leave the husks on the corn on the cob and just cut off the strings at the end (if any). (If you don’t like the idea of leaving the husks on, you could also remove them, rinse off any leftover string, wrap them tightly in aluminum foil and then place them on the baking sheet.)

• Place them on a baking sheet and cook for 20 minutes.
• Turn each one over and cook for another 20 minutes.
• Remove the baking sheet from the oven and carefully pull off all the husks. They should come off easily!
• Place corn back on the baking sheet. Move the oven rack to the very top and carefully place the baking sheet with the corn on top.
• Turn broiler on high and cook for two minutes.
• Rotate corn and broil for another one to two minutes. Keep an eye on the corn as some oven broilers will char the corn sooner than others. It’s done when part of the corn has a nice golden brown color.
• Once done, carefully remove baking sheet from the oven and let the corn cool.
• Once cooled, cut off kernels from the cob lengthwise.

STEP-BY-STEP INSTRUCTIONS

In a medium sized bowl, add the dressing ingredients and whisk together until well combined.

Add the corn, cilantro and red onion. Gently toss until everything is mixed well. Serve immediately or chill first.

TIPS & NOTES

Makes great leftovers: Store any leftovers in an airtight container and enjoy within 3-4 days.

Cheese It Up: I wanted to keep this Roasted Corn Salad simple and use as little ingredients as possible. However, adding a bit of crumbled feta or cotija cheese can add a salty, tangy element that complements the sweetness of the corn.

Can you use canned or frozen corn? If you can’t find fresh corn or just don’t have the time to prepare it, you can use canned or frozen corn. However, I would cook it on a skillet first to try and brown it a bit before adding it to the salad.