Roasted corn salad is full of fresh, sweet, charred corn and a mix of other vegetables and herbs and makes an amazing summer corn salad for any get together. Summer corn salads are endlessly versatile and can make a great side dish for an outdoor barbeque or can be slightly bulked up for a main course as well.
What I love about salads like this roasted corn salad is that they break away from traditional restaurant salads in America. A salad doesn’t have to be a bunch of iceberg lettuce, maybe mixed with romaine and topped with a bunch of ranch dressing with all the usual toppings. Roasting, grilling, or charring fresh sweet corn takes this summer salad over the top and gives the salad a slightly smoky and sweet flavor.
Another addition that takes this corn salad to the next level is the dressing. A mixture of extra virgin olive oil, fresh lime juice, a bit of honey, and a pinch of smoked paprika coats the salad in just the right balance of smoky, spicy, sweetened, and acidic dressing. Like the charred corn salad itself, the dressing is also highly versatile and can be tweaked to your personal tastes.
Between the fresh sweet corn and the homemade dressing are the other fresh vegetables and herbs that make up the rest of a roasted corn salad recipe. Here I use fresh tomatoes, red bell pepper, red onion, and flat-leaf parsley, but you can tweak this easily as well and I mention a lot of variations below. Feel free to top the salad with a salty, crumbly cheese as well such as feta, pecorino, parmesan, and cotija. These types of cheeses give a nice balance to the natural sweetness in the corn salad.
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🌽 How to Shuck and Desilk Fresh Corn
The easiest way to do this and cleanly remove the silk is to microwave the corn. Place whole, untrimmed stalks in your microwave, two at a time, and microwave on high for 4-5 minutes. Allow them to cool just enough to handle, then cut through the root end (the side without the whisps of silk growing out of it) just far enough to cut through the first layer or two of corn. Gently squeeze the opposite end and shake and the cob should slide right out of the stalk, removing almost all the silk.
If you don’t have a microwave, you can also do this by boiling the corn in a large pot. Bring a large pot of water to a boil and place 5-6 ears of corn in at a time. Allow them to boil for 6-8 minutes and then follow the same steps as above.
To cut the corn, there are two easy options. If you have a Bundt pan, place the tapered end into the center hole and use a sharp knife to slice down through the kernels and they will fall into the pan for easy gathering. If you don’t have a Bundt pan, you can get similar results by placing a small bowl upside down into a larger bowl.
Another way to cut the cobs easily is to cut off the tapered end and slice the cobs in half. Stand them upright on a cutting board and slice down through the kernels. Whatever method you use, don’t try to get 100% of the kernel or you’ll end up slicing off too much of the cob. Cut about ¾ of the way into the kernels instead.
🥘 Ingredients
These are the ingredients I used in creating my version of a roasted corn summer salad, but as mentioned below, there are a ton of variations to be explored and feel free to make this your own. The ingredients listed here are a nice base for getting started and what I found to work well flavor-wise.
For the Salad
Corn – Fresh, local, ears of sweet corn make this corn salad the best. If you have trouble finding that, or want to save time, fresh, pre-husked corn on the cob works as well. You can also go with frozen corn kernels if needed, but I would avoid canned corn.
Onion – I used half of a large red onion here, but almost any onion or shallot should be fine. I find red onion is best in uncooked applications though.
Tomato – Smaller tomatoes like grape or cherry tomatoes cut in half work best here. If you want a diced tomato, I recommend sticking with smaller vine tomatoes or Roma tomatoes.
Bell Pepper – I like the added color and flavor of red bell pepper here. Use and dice one whole bell pepper. If you want to add some spice, you could also add in a few jalapenos or serrano as well.
Fresh Herbs – I used flat-leaf parsley here because it’s a little earthy and a more neutral flavor that balances the corn salad without added flavors. Feel free to switch in fresh cilantro or basil though too, as all three options work well. Simply rip some leaves by hand to add to the salad itself, and mince some for the dressing.
Cheese – Optional topping, but as I mentioned above, I suggest a salty and crumbly cheese because it provides a nice balance to the natural sweetness in the other ingredients. Good and popular choices include feta, parmesan, pecorino, and cotija.
For the Dressing
Olive Oil – For the base, use a good quality extra virgin olive oil.
Lime Juice – Skip the bottled stuff and use freshly squeezed lime juice here for the acid. Alternatively, use fresh lemon juice instead. Unless it’s a fairly small lime, one lemon or lime should provide enough juice for the 2 tablespoons you’ll need.
Honey – Just a little bit, one teaspoon, gives the dressing a nice sweetness. If you’re going vegan for the recipe, you can omit the honey, or swap it with maple or agave syrup.
Smoked Paprika – Adding just a ½ teaspoon of smoked paprika gives the entire charred corn salad an added smokiness and slight kick. Other options include dark chili powder, chipotle powder, or ancho powder.
🔪 How to Make
Most of the ingredients for a roasted corn salad are quick and easy to prepare. The most time-consuming part will depend on the corn. Fresh corn is the best tasting here but will take the most time to prepare. Using pre-shucked corn cobs or frozen corn can cut down on prep time if you’re in a hurry though, or just want to take a short cut. Canned corn for a grilled corn salad isn’t recommended but can be drained and rinsed for use if needed.
Preparing the Vegetables
Begin heating a large skillet over med-high heat with a tablespoon or two of oil. Use cast iron for the best charred corn look. When the oil is shimmering, add your corn kernels and some salt and pepper, and cook 5-6 minutes or so, stirring/tossing occasionally, until you start seeing some charred spots. Set aside to cool afterwards.
While the corn is cooking, start the other prep work. Dice half of a large red onion and place the diced onion in a large bowl of water. This helps to soften the sharp bite of raw onion. 5-10 minutes in the water is fine. Dice the red pepper and set aside, then slice the grape or cherry tomatoes in half. If you have two of the same lids from plastic or glass containers, you can place all the tomatoes between the lids and using a carving or bread knife, slice them all in one go. Set aside all the vegetables while the corn finishes cooling.
Make the Dressing
Now to make the dressing. You can whisk everything together in a bowl, but for these types of dressings I like to use a small pint jar. Mince enough parsley (or your preferred herb) and add it to the jar. Add the olive oil, freshly squeezed lime juice, honey, and smoked paprika. Close the jar and shake vigorously for a good 10 seconds.
Assembly
In a large glass or plastic mixing bowl, dump the dressing into the bottom. Now add in the corn, diced onion, diced red pepper, and sliced tomatoes. Tear a few stalks of parsley by hand and toss in as well. Using a large wooden spoon or spatula, mix and fold all the ingredients together, being sure to thoroughly mix the dressing into the vegetables as well.
Portion into bowls and top with some more parsley and cheese if desired.
📖 Variations
Grilled corn salad has an endless number of variations to try out. Charred corn, tomatoes, and onion are fairly universal, but everything else is up to personal preference.
Different Way to Roast Corn
Grilling Outdoors – If you have a grill and want to roast the corn that way, you can. Peel back the husk and remove the silk, then fold the husks back and add corn to a large pot of water for 30 minutes. Heat grill to medium and cook the corn in the husk, covered, for 20-25 minutes, turning every few minutes.
You can also remove the husk and silk and grill directly on the grill for a more charred corn look and taste. You can skip the soak, and cook covered on medium heat for 10-15 minutes, turning more frequently.
Skillet Roasting Corn Cobs – Instead of cutting the kernels off and cooking in a skillet, you can also roast whole or cut cobs instead. Heat the pan to medium high with a little oil, then cook the cobs for about 7-10 minutes, turning frequently so that they cook evenly, and you get some char on the kernels.
Charred Corn with Broiler – Heat broiler to high and set oven rack a few inches below. Place corn cobs on a foil lined baking pan and brush with butter. Set under broiler for about 12-15 minutes, slowly rotating it every few minutes until charred evenly all around the cob.
Different Styles of Corn Salad
Southwestern Corn Salad – A mixture of Tex-Mex, Mexican, and Californian styles, a Southwestern corn salad typically contains most of the same ingredients, with a few key differences. Southwestern corn salad recipes typically include black beans, cilantro, jalapeno, and avocado. Instead of smoked paprika, the salad may be seasoned with cumin and chili powder and topped with cotija cheese.
Mexican Corn Salad – There’s two styles of this corn salad: served in a bowl with a creamy dressing or served in a cup. Esquites are a Mexican street food like Mexican street corn, or "Elote" but is cut off the cobb and served in a cup. Authentic Esquites recipes will use white corn that is usually cooked with epazote leaves and mixed with onion, garlic, and a creamy dressing of mayo, lime juice, and various chili seasonings. The recipes in bowls are more Mexican “style” and are similar to my main recipe but mixed with a creamy dressing made with sour cream or crema mixed with mayo, lime juice, cumin, and chili powder.
Roasted Corn Dinner Salad – This recipe makes about 6 portions of a side salad but can also be transformed into an entrée salad easily. Doubling the portions will make 3 larger salads and popular protein choices include grilled or pulled chicken, pulled pork, shrimp, or a grilled steak.
Herbs and Citrus for Dressing
Parsley vs Cilantro vs Basil – All 3 herbs are a good option, so it’s up to personal preference which one you’ll use. I mention using lemon OR lime for the dressing as well, and the choice of herb can influence that flavor. If using cilantro, I recommend using lime juice for the dressing. If using basil, I find lemon juice is a better contrast. Parsley is a more neutral, earthy flavor and either lemon or lime juice works well there.
💭 Frequently Asked Questions
If you’re microwaving it to make removing silk easier, you don’t need to soak the corn. If you’re planning on grilling or baking corn in the husk, you should soak it first. This helps prevent the husk from catching fire or easily burning, and the extra moisture helps steam the corn and keep it from drying out.
While most people prefer the slightly charred and buttery sweet flavor of grilled or roasted corn, you can definitely eat corn raw. Like most vegetables, they retain more vitamins when eaten raw. Before making an entire corn salad with raw corn though, try a bite off the cob and see if the kernels are tender and juicy as they are.
🍽 Equipment
Other than a good, sharp knife and basic cooking tools, there’s no special equipment needed to make a good roasted corn salad. Here are a few items worth mentioning though.
Glass Mixing Bowl – Anytime you’re mixing fruits or vegetables, I recommend a glass mixing bowl, or at least something non-metallic. Metal mixing bowls can impart a metallic taste to fresh fruits and vegetables.
Small Mason Jars – An optional item I mention when making the corn salad dressing, small, 8oz mason jars make mixing homemade dressings very easy and double as storage. When you’re not trying to fully emulsify an oil and vinegar dressing for longer term storage, you can simply add the ingredients into a mason jar and shake vigorously.
Bundt Pan – A good quality Bundt pan is useful in a lot of recipes, like monkey bread or my key lime pound cake. While this is optional in a corn salad, it’s a great hack for cutting corn off the cob. Simply place the tapered end into the central hole and slice downwards. The cut kernels fall into the Bundt pan instead of bouncing and rolling around your cutting board.
❄️ Storage
While fresh salads like this are best eaten the day they are made, you can store it for a time. If you have leftovers, you can store them in an airtight container, refrigerated for 3-5 days. For the best flavor, I recommend eating it within 2-3 days, however. I do not recommend freezing.
If making roasted corn salad ahead of time, you can prepare all the vegetables and store it in the refrigerator for a day or two but keep the dressing separate. Add the dressing just before serving, and top with fresh parsley and cheese when serving.
📋 Recipe
Roasted Corn Salad
Ingredients
For the Corn Salad:
- 5 ears fresh sweet corn
- 2 tablespoons oil
- ½ large red onion, diced
- 1 large red bell pepper, diced
- 2 cups grape or cherry tomatoes, sliced in half
- 3 stems parsley, torn by hand
- 1 cup crumbled feta, optional, see note
- Salt & Pepper to taste
For the Lime Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lime juice, or lemon, see note
- 1 teaspoon honey
- ½ teaspoon smoked paprika
- 2 teaspoons minced parsley
Directions
Preparing the Vegetables:
- Begin heating a large skillet over med-high heat with a tablespoon or two of oil. Use cast iron for the best charred corn look. When the oil is shimmering, add your corn kernels and some salt and pepper, and cook 5-6 minutes or so, stirring/tossing occasionally, until you start seeing some charred spots. Set aside to cool afterwards.
- While the corn is cooking, start the other prep work. Dice half of a large red onion and place the diced onion in a large bowl of water. This helps to soften the sharp bite of raw onion. 5-10 minutes in the water is fine. Dice the red pepper and set aside, then slice the grape or cherry tomatoes in half. If you have two of the same lids from plastic or glass containers, you can place all the tomatoes between the lids and using a carving or bread knife, slice them all in one go. Set aside all the vegetables while the corn finishes cooling.
Make the Dressing:
- Now to make the dressing. You can whisk everything together in a bowl, but for these types of dressings I like to use a small pint jar. Mince enough parsley (or your preferred herb) and add it to the jar. Add the olive oil, freshly squeezed lime juice, honey, and smoked paprika. Close the jar and shake vigorously for a good 10 seconds.
Assembly:
- In a large glass or plastic mixing bowl, dump the dressing into the bottom. Now add in the corn, diced onion, diced red pepper, and sliced tomatoes. Tear a few stalks of parsley by hand and toss in as well. Using a large wooden spoon or spatula, mix and fold all the ingredients together, being sure to thoroughly mix the dressing into the vegetables as well.
- Portion into bowls and top with some more parsley and cheese if desired.
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