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A combination of roasted corn, red pepper, red onion, jalapeno, cilantro and a yummy creamy dressing. Roasted Corn Salad is the perfect side for all your summer cookouts and BBQ’s during corn season.
Why You’ll Love This Recipe!
I believe in taking full of advantage of corn on the cob season. I can’t wait for it to make it’s appearance at our local farmer’s market.
We’ve had several fun potluck BBQ’s and cookouts lately and I’ve had plenty of opportunities to make this grilled corn salad. Potlucks are one of my favorite times to try new recipes.
The roasted corn salad recipe was a hit at the potluck and I took home an empty dish which is always a sign of a winning recipe. The flavor combination in this dish is amazing!! I guarantee this will become one of your favorite summer salad recipes.
Ingredients Needed
- Corn on the cob
- Red bell pepper
- Red onion
- Cilantro
- Jalapeño pepper
- Light Mayonnaise
- Seasoned rice vinegar. Can also substitute white wine vinegar or white vinegar.
- Granulated Sugar. You can also use honey.
- Limes
- Salt and freshly ground black pepper
How to Dry Grill Corn:
- Husk the corn
- Place it on a hot grill.
- Don’t add any oil or butter
- Toast until you can smell the sweetness of the corn and the kernels start to get charred. Turn to char all sides.
- See FAQ below for ways to grill corn without a grill.
How to Make Roasted Corn Salad
- Dry grill the corn. (see tip box above)
- Cut the corn kernels off of the corn after grilling and place them in a large bowl
- Add the bell pepper, onion, cilantro and jalapeno
- In a separate bowl, combine mayonnaise, vinegar, sugar, fresh lime juice and zest.
- Whisk to combine the dressing ingredients and season to taste with salt and pepper
- 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
Additional Add Ins:
- Avocado
- Cucumber
- Cherry Tomatoes
- Feta Cheese
- Cotija Cheese
- Fresh basil
Frequently Asked Questions
The flavors are actually the best if you make this 12-24 hours ahead of time and keep it in the refrigerator. It gives it time for all the amazing flavors to meld together.
There is a jalapeño so there is some mild heat, if you prefer no heat leave it out or only use half the amount. I don’t like a lot of spice and find the heat level of this recipe very mild.
In a skillet– Use a cast iron skillet to get the same charred effect. Cut corn kernels off the cob and add to a hot greased cast iron pan. Roast the corn for 5-6 minutes, stirring continuously. You will begin to see charred spots.
On A Stovetop Grill– You can also use a grill pan. Heat grill pan, add corn on the cob and cook until it looks charred. Turn as needed to char all sides.
Some of my other favorite corn salad recipes:
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Roasted Corn Salad
Ingredients
- 5 corn on the cob shucked
- 1 red bell pepper seeded & diced
- 1/2 cup red onion minced
- 1/2 cup Cilantro chopped
- 1 Jalapeño pepper seeded and finely chopped
- 1/2 cup light mayonnaise
- 1/2 cup seasoned rice vinegar
- 3 Tbsp Sugar
- 3 lumes zest and juice
- salt and freshly ground black pepper
Instructions
- Grill the corn, dry, no oil.
- Cut the kernels off of the corn after grilling and place them in a large bowl
- Add the bell pepper, onion, cilantro and jalapeno
- In a separate bowl, combine mayonnaise, vinegar, sugar, lime zest and juice
- Whisk to combine the dressing ingredients and season to taste with salt and pepper
- 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
Tips & Notes:
- Husk the corn
- Place it on a hot grill.
- Don’t add any oil or butter
- Toast until you can smell the sweetness of the corn and the kernels start to get charred. Turn to char all sides.
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Nutrition Facts:
Mary@FitandFed 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).
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!
Rebekah says
It’s a bit too sweet for my taste but the combination of flavors can’t be beat! I would add tomatoes as well and throw in some roasted chicken, you’ve got a meal!
Tamara says
Yum! Yum! This will be one we try. Thanks for helping us to branch out and try different things.