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Roasted Corn Salad is the perfect side for all your summer cookouts and BBQ’s during corn season.
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 with another one coming up over Labor Day weekend, I’ve had plenty of opportunities to make this salad. Potlucks are one of my favorite times to try new recipes.
The corn salad recipe was a hit at the potluck and I took home an empty dish. Always a sign of a winning recipe.
To make this roasted corn salad, I husked the corn and then popped it right on the hot grill. I didn’t add any oil or butter, just the husked corn. You want to roast it until you can smell the sweetness of the corn and the kernels start to get charred.
The salad is a combination of the roasted corn, red pepper, red onion , jalapeno, cilantro and a yummy creamy dressing. The yummy vinaigrette is the best part. Thanks to lime juice, the flavor is amazing.
It’s best if you can let the roasted corn salad refrigerate for 12-24 hours before serving. It helps all the flavors meld together. But I don’t always plan that far ahead and it still tastes great if you just mix it together and eat it!
Some of my other favorite corn salad recipes:
- Blueberry and Corn Salad (trust me on this one)
- Mexican Corn Salad
- Roasted Corn Summer Salad
Corn Salad Recipe
Roasted Corn Salad
Ingredients
- 5 ears corn on the cob shucked
- 1 medium red bell pepper seeded & diced
- 1/2 cup red onion minced
- 1/2 C chopped fresh cilantro
- 1 medium jalapeño pepper seeded and finely chopped
- 1/2 C light mayonnaise
- 1/2 C seasoned rice vinegar
- 3 Tbs granulated white sugar
- 3 medium limes 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
Cooking Tips
- Flavors are better if make it 12 to 24 hours ahead of time
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.