The summer sun blazes down, and the sweet scent of grilled corn wafts through the air. The vibrant colors of fresh vegetables dance in the bowl, promising a delightful flavor explosion. Crispy Apple Cabbage Salad This is not just any dish; it’s Roasted Corn Salad, a celebration of summer on your plate.
Picture this: a backyard barbecue with friends, laughter echoing as you serve up this zesty salad. Memories flood back to when my grandma would whip up her version every family gathering, and I’d sneak spoonfuls when no one was looking. This dish is perfect for those warm evenings when you crave something light yet filling, bursting with freshness and flavor that leaves your taste buds singing.
Why You'll Love This Recipe
- This refreshing Roasted Corn Salad takes minimal effort to prepare while delivering maximum flavor
- With a rainbow of ingredients, it’s as pleasing to the eyes as it is to the palate
- Perfect for picnics or barbecues, it’s versatile enough to complement any meal
- Enjoy it cold or at room temperature, making it an ideal make-ahead dish
I remember serving this salad at my friend’s wedding and watching everyone go back for seconds—definitely a hit!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Corn: Look for plump, golden kernels; they are your salad’s star ingredient and packed with sweetness.
- Cherry Tomatoes: Choose vibrant red or yellow tomatoes for color and juicy bursts of flavor in every bite.
- Red Onion: A small amount adds a sharp crunch; opt for firm ones for maximum flavor.
- Bell Peppers: Use multi-colored peppers for visual appeal; they add sweetness and crunch.
- Cilantro: Fresh cilantro brightens up the dish; if you’re not a fan, parsley works too!
- Lime Juice: Freshly squeezed lime juice brings acidity that balances the sweetness of corn perfectly.
- Olive Oil: Use extra-virgin olive oil to drizzle over the salad for added richness.
- Salt and Pepper: Just a pinch enhances all the flavors; adjust according to your taste preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Corn: Start by preheating your oven to 400°F (200°C). Place fresh corn on a baking sheet and roast it for about 25 minutes until golden brown and fragrant.
Chop the Vegetables: While the corn cools down, chop your cherry tomatoes, bell peppers, and red onion into bite-sized pieces. The colors will start to pop like fireworks!
Toss Everything Together: In a large bowl, combine roasted corn with chopped vegetables. Add freshly chopped cilantro for that fresh kick and stir everything together gently.
Add Dressing Magic: Squeeze fresh lime juice over the mixture along with olive oil. Sprinkle salt and pepper to taste. Toss well until everything is evenly coated in that zesty goodness.
Chill Before Serving: Allow your Roasted Corn Salad to chill in the fridge for at least 30 minutes before serving. Creamy Parmesan Garlic Brussels Sprouts This helps meld all those vibrant flavors together beautifully. Zesty Lemon Garlic Roasted Potatoes.
Enjoy every bite as you dive into summer bliss with this refreshing salad!
You Must Know
- Roasted Corn Salad is not just a side dish; it’s a colorful fiesta in a bowl
- The combination of sweet corn, vibrant veggies, and zesty dressing brings joy to any meal
- Plus, it’s the perfect summer staple for picnics and barbecues
Perfecting the Cooking Process
Start by roasting the corn until it’s golden brown, then chop your veggies while it cools. Toss everything together with dressing right before serving for freshness.
Add Your Touch
Feel free to swap out ingredients—try adding black beans, avocados, or your favorite herbs. You can also play with different dressings to suit your taste.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. For best flavor, enjoy cold rather than reheating.
Chef's Helpful Tips
- Using fresh corn gives this salad a sweet crunch that frozen corn just can’t match
- Make sure to char it well for that smoky flavor
- Also, don’t skip on letting the salad sit; flavors get better as they mingle!
Roasting corn always reminds me of summer fairs, where my family would devour buttery corn on the cob while laughing together under the sun.
FAQ
Can I use frozen corn for Roasted Corn Salad?
For more inspiration, check out this BBQ Chicken Coleslaw Wraps recipe.
Yes, but fresh corn offers superior flavor and texture that frozen cannot replicate.
How long does Roasted Corn Salad stay fresh?
It stays fresh in the refrigerator for about three days if stored properly.
What can I serve with Roasted Corn Salad?
Roasted Asparagus with Balsamic Goat Cheese.
This salad pairs beautifully with grilled meats or can be enjoyed as a light meal on its own.
Roasted Corn Salad
- Total Time: 40 minutes
- Yield: Serves 6
Description
Roasted Corn Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. With sweet roasted corn, juicy cherry tomatoes, crunchy bell peppers, and zesty lime dressing, this salad bursts with flavor and color. It’s easy to prepare and can be served chilled or at room temperature, making it an ideal side for picnics, barbecues, or casual gatherings. Enjoy this delightful salad as a light meal or alongside your favorite grilled dishes!
Ingredients
- 4 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1 medium red onion, diced
- 1 cup bell peppers (mixed colors), diced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place husked corn on a baking sheet and roast for about 25 minutes until golden brown.
- While the corn cools, chop cherry tomatoes, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine the roasted corn with the chopped vegetables and cilantro.
- Drizzle lime juice and olive oil over the mixture. Season with salt and pepper to taste; toss gently to combine.
- Chill the salad in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
