Roasted Corn Salad- Simple Summertime Recipe

Looking for a quick and simple recipe for your next summer gathering? Look no further than this easy roasted corn salad recipe full of sweet corn, bell peppers, and onion mixed with a refreshing dressing. You and your party guests are going to love it.

Seasonal availability

One of summer’s most well-known crops is fresh sweet corn. Corn is in full production during summer months. It’s a nostalgic taste for me, bringing back childhood memories of summer meals out in the backyard with friends and family.

The best corn is always from your local farmers. The natural sugars combined with a subtle nuttiness makes it deliciously satisfying. Those sweet and juicy ears of corn are the perfect addition to your seasonal summer menu.

Nutritional Benefits

Corn is full of vitamins and minerals that support overall health. It supports digestion with its fiber content. Corn is also a good source of folate, vitamin B6, and vitamin C.

Roasting kernels for corn salad

Roasting the kernels intensifies the naturally sweet flavors of corn and adds a nice smokiness to the corn salad.

There are many methods you can use to achieve a smoky flavor. The one I went with was tossing the loose kernels in some olive oil and roasting them in the oven at 400°F for about 45 minutes.

Other great methods include grilling the whole ears or sautéing the kernels. No matter what you decide, the cooked kernels will be a wonderful addition to your corn salad.

Ingredients for roasted corn salad

• 8 ears fresh sweet corn, or 4 cups corn kernels
• 2 Tablespoons olive oil
• 3/4 cup red bell pepper, diced
• 1 jalapeno pepper, diced
• 1/3 cup cilantro
• 1/2 cup olive oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon whey (optional for a tangier dressing)

Instructions for corn salad

Roast the corn

Remove kernels from cob. Toss them in olive oil and bake at 400°F for 45 minutes. Stir often.

Combine salad ingredients

In a large bowl, add roasted corn kernels, red pepper, red onion, jalapeno, and cilantro.

Make the dressing

In a small bowl, combine olive oil, apple cider vinegar, honey, garlic, salt, pepper, and whey (optional). Whisk well.

Mix salad with dressing

Pour dressing over salad and mix well.

Refrigerate and enjoy

Best if chilled overnight so all the flavors can meld together, but corn salad can be eaten right away. Enjoy within 7 days.

Variations

Feel free to jazz up this recipe to suit your preferences or serve it with another dish to make it a full meal. You could add some cherry tomatoes, cucumbers, additional herbs, and even add some feta cheese.

The possibilities are endless. Just grab whatever fresh ingredients you have on hand from your garden or that you got at the local farmers market. You can’t go wrong here with a corn salad.

Conclusion

The beauty of this recipe lies in its simplicity. Once the corn kernels are roasted, all you have to do is toss a few ingredients with a quick and easy dressing, and viola, you’ve got a wonderful, refreshing summer dish perfect for any occasion.

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