Roasted Corn Salad

Packed with fresh summer produce, this Roasted Corn salad is refreshing, simple, and has all the Mexican flavors. Sweet and Juicy corn kernels are roasted first, with the charred corn adding a smoky flavor to the salad. This corn salad recipe combines the sweetness of corn, the crispness of cucumber and tomato, and the zingy flavors of onion and lemony dressing.

If you plan to take this salad to a potluck or backyard barbeque party, this is perfect for making it ahead. It can easily be made for a larger crowd.

Let’s now discuss the dressing. A lemony dressing gives the salad a fresh, zesty accent that naturally brings out the components’ tastes. A light and energizing dressing is made from tart lemon juice, a tiny bit of olive oil, salt, and pepper, which perfectly links the tastes of the salad together. The salad dressing is tangy with heat from chili powder and roasted cumin powder.

Check out Corn Pasta Salad for another corn salad recipe with added pasta. I have used corn in many delicious recipes, like dips in Chessy Corn Dip, chowder recipes like this Instant Pot recipe, and Bacon and Shrimp. Corn makes excellent appetizers like these cheesy corn fritters.

Ingredients

For the lemon dressing

• Fresh lemon juice – The citrusy note of freshly squeezed lemon gives a zesty flavor.
• Olive oil – Go for a good quality Extra virgin olive oil that adds richness and a smooth feel to the salad.
• Garlic powder – For the savory notes from my favorite aromatic.
• Roasted cumin powder – Grind toasted cumin seeds to a powder to give a warm feel.
• Smoked paprika – Increases the overall smokiness and depth of flavors.
• Salt & pepper – Salt and pepper to balance the other flavors.

For the salad

• Corn – Use the freshest seasonal corn. Sweet corn is the star of the dish. It brings a sweetness, and the charred notes make the salad shine.
• Cucumber – Look for English or regular cucumber with a light green color. It is better to have thin skin and fewer seeds not to taste bitter. Chop into small pieces to taste each spoonful’s crunch and other ingredients.
• Tomatoes – Fresh red tomatoes like cherry tomatoes or Roma tomatoes work best.
• Onion – Adds a savory and sweet note along with some crunch.
• Bell pepper – Red or yellow bell pepper add a pop of color and a hint of sweetness.
• Jalapeno – For a spicy twist, remove the seeds and dice them for some heat in the salad.
• Herbs – Fresh herbs like cilantro or parsley add a herby note and brighten up flavors.

Steps To Make Roasted Corn Salad

Roast Corn

Grill corn in any of the above methods and keep aside to cool. Ensure roasted corn is completely cool before adding other vegetables, or other veggies will lose their crispiness.

Chop Vegetables

Start with fresh cucumber, cherry tomatoes, and onion. Fresh veggies will give crunchiness. Add chopped red or green bell pepper, Jalapeno for extra heat. You can also add diced Avocado just before serving. Chop or tear fresh herbs like cilantro.

Prepare the Salad Dressing

Add the ingredients for the salad dressing in a small bowl and whisk together the lemon juice, olive oil, garlic powder, roasted cumin powder, smoked paprika, salt, and pepper to create that irresistible dressing.

Assemble and toss

Assemble the ingredients for the salad – the roasted corn, chopped veggies, bell pepper, jalapeno, and onions in a large bowl.

Drizzle the lemony dressing over them. Toss everything well so the dressing coats the other ingredients evenly. Sprinkle chopped coriander and serve.

Store leftovers

This salad is best served fresh to enjoy the crispness and texture. You can also serve it cold after a brief time in the refrigerator.

You may store in the refrigerator for up to 3 days. Keep the salad separately in an airtight container. Before serving leftovers, give the salad a gentle toss so the corn and veggies get a good coating of the dressing.

If you plan to prepare this salad ahead, don’t add the chopped coriander and dressing. Just before serving, add fresh coriander and the salad dressing.