Roasted Corn Salad
This smoky roasted corn salad is perfect for summer BBQs and cookouts, combining charred corn with fresh herbs and a tangy dressing.
Equipment
- 1 Grill or grill pan
- 1 large mixing bowl
- 1 knife
Ingredients
Salad Ingredients
- 4 ears of fresh corn husked
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 avocado diced (optional)
- 1/2 cup feta cheese crumbled (optional)
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Preparation
- Preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper.
- Place the corn on the grill and cook, turning occasionally, until all sides are charred and kernels are tender, about 10-15 minutes.
- Remove the corn from the grill and let it cool slightly. Use a sharp knife to cut the kernels off the cob and place them in a large mixing bowl.
Salad Assembly
- Add the cherry tomatoes, red onion, and cilantro to the bowl with the corn. Stir gently to combine.
- In a small bowl, whisk together the lime juice and olive oil. Pour over the salad and toss to coat evenly.
- Taste the salad and season with additional salt and pepper as needed. If using, add diced avocado and crumbled feta cheese.
Serving
- Transfer the salad to a serving dish and garnish with extra cilantro if desired. Serve immediately at room temperature or chilled.
Storage
- Place any leftover salad in an airtight container and refrigerate for up to 3 days. Enjoy the leftovers cold or gently warmed.
Notes
Pro Tips: Use fresh corn for the best flavor. Add smoked paprika for extra smokiness. Ingredient Substitutions: Use plant-based cheese for a vegan option. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare ingredients ahead and assemble before serving.