Roasted Corn Salad

Roasted Corn Salad

I was a little hesitant to share another corn recipe with you after the Blueberry Corn Salad – No Comment Incident but I hope you trust me now and know that I wouldn’t steer you wrong!!

We had another fun Potluck BBQ over Labor Day weekend.  As I’ve mentioned before, potlucks are one of my favorite times to try new recipes and this party was no exception.

I had bookmarked another recipe for fresh corn and since it is corn season I figured I better give it a try while I could still get fresh local corn.

The salad was a hit at the potluck and I took home an empty dish – always a good sign.

Unlike the Corn and Blueberry Salad this corn is cooked.  You actually husk the corn and roast it right on the cob – do not cut the corn off the cob until after you have roasted it

I put Jim in charge of the roasting.  He got a little distracted by some of the weeds in the garden and when he came back a couple of the ears were on fire!  Fortunately we had a few extra ears!!

The best part of this salad is the yummy vinaigrette but I didn’t read Recipe Girl’s instructions well enough and just poured all the vinaigrette over the corn mixture .  I ended up draining part of the vinaigrette off because it was a little too soupy.  The flavor is amazing though and the combination of the corn, red onion, red pepper and the lime in the vinaigrette is wonderful!!

Roasted Corn Salad

The recipe says the flavors are better if you make it ahead 12-24 hours.  I didn’t plan that far ahead and it still tasted great.

I found this recipe over at Recipe Girl.

roasted corn salad - Page 358

Roasted Corn Salad
  • 5 ears corn on the cob, shucked
  • 1 medium red bell pepper, seeded & diced
  • ½ cup red onion, minced
  • ½ C chopped fresh cilantro
  • 1 medium jalapeño pepper, seeded and finely chopped
  • ½ C light mayonnaise
  • ½ C seasoned rice vinegar
  • 3 Tbs granulated white sugar
  • 3 medium limes, zest and juice
  • salt and freshly ground black pepper
  1. Grill the corn, dry, no oil.
  2. Cut the kernels off of the corn after grilling and place them in a large bowl
  3. Add the bell pepper, onion, cilantro and jalapeno
  4. In a separate bowl, combine mayonnaise, vinegar, sugar, lime zest and juice
  5. Whisk to combine the dressing ingredients and season to taste with salt and pepper
  6. Pour the dressing over the vegetables (you may wish to dress the salad lightly and not use all of the dressing, so add a little and then assess if it needs more) and toss gently
  7. Servings: 8
Cooking Tips
  1. Flavors are better if make it 12 to 24 hours ahead of time


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    roasted corn salad is much different from blueberry corn! I have a favorite corn salad recipe from the Nordstrom Friends and Family Cookbook that has a champagne vinaigrette and plum tomatoes (I sub out the arugula – not a big fan). Never fails to garner requests to share the recipe. I will certainly try yours!!

  2. says

    Glad it turned out great! The dressing is so good, isn’t it? The first time I had this, the gal who made it drenched it in the dressing, so I added those extra instructions (I think draining it is totally fine though since it really just soaks up the flavors).

    I have the cookbook that Julie mentioned above, so I’m definitely going to check out that one too!

  3. julie says

    i love roasted corn – and look forward to trying this – i recently roasted two ears just to cut off the cob and put on a green salad – yummy! thanks for the recipe..

  4. Elisa says

    I make one very similar, but without the mayonnaise or red peppers…and we add a can of black beans (rinsed), and a dash of cumin to give it a Mexican flair!

  5. Janette Ballard says

    This was delicious! We had this for Sunday dinner and I had about 1 cup leftover since my older boys are in college and not at home. Tonight I made a Southwest type salad with romaine lettuce, cut up pieces of seasoned chicken, grated spicy jack cheese, some corn salad, tortilla strips and a spoon ful of the extra dressing I had leftover from the salad- YUM YUM!!!! Served it with some fruit and everyone loved it! Thanks Leigh Anne!

  6. says

    I’m looking forward to doing a lot of vegetable grilling this summer and will have to make something like this. Had the first grilled corn of the season just the other day (yes, there was a break in the clouds– we are in the NW too).

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