Roasted Corn Salad
Bright, bold, and irresistibly fresh, this Roasted Corn Salad is the ultimate summer side dish, bursting with smoky charred corn, juicy cherry tomatoes, and crisp red bell peppers. Delicately balanced with a zesty lime-cumin dressing, a touch of honey, and the aromatic pop of fresh cilantro, this salad is packed with vibrant flavors and wholesome ingredients. Perfectly grilled corn on the cob creates a depth of flavor, while optional crumbled feta adds creamy indulgence to every bite. Ready in just 25 minutes, this colorful salad is ideal for barbecues, picnics, or a refreshing light meal. Whether served immediately or chilled to let the flavors meld, this easy recipe is your go-to for a crowd-pleasing dish. Keywords: roasted corn salad, summer side dish, grilled corn recipe, lime dressing, picnic salads.
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Recipe Information
Ingredients
- 4 ears Fresh corn on the cob
- 1.5 cups Cherry tomatoes, halved
- 1 medium Red bell pepper, diced
- 0.5 cup Red onion, finely diced
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lime juice
- 1 teaspoon Honey
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Black pepper
- 0.5 cup Feta cheese, crumbled (optional)
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
Shuck the corn and lightly brush each ear with 1 tablespoon of olive oil to prevent sticking. Place the ears of corn on the grill and cook for about 8-10 minutes, turning frequently, until the kernels are lightly charred.
Remove the corn from the grill and let it cool slightly, then use a sharp knife to carefully cut the kernels off the cobs. Place the roasted corn kernels in a large mixing bowl.
Add the cherry tomatoes, diced red bell pepper, red onion, and chopped cilantro to the bowl with the roasted corn.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey, ground cumin, salt, and black pepper to make the dressing.
Pour the dressing over the roasted corn mixture and toss gently to combine, ensuring all the ingredients are evenly coated.
If using, sprinkle the crumbled feta cheese on top of the salad for added flavor and creaminess.
Serve the roasted corn salad immediately, or refrigerate for up to 2 hours to let the flavors meld together. Enjoy!
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 13.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
