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+ servings

Roasted Corn Salad

Fresh Roasted Corn Salad is packed with sweet corns, cucumber, tomato, onion and tossed in a lemony dressing. Charred corn ads a lot of flavour to the salad. This quick salad is a perfect side dish in summer BBQs or for potlucks. 
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Servings 6 Servings
Calories 134kcal


  • 3 cobs Fresh Corn
  • 1 cup Chopped Cucumber
  • 1 cup Halved Cherry Tomatoes
  • 1/2 cup Chopped Onion
  • 1/2 cup Chopped Fresh Coriander

For Salad Dressing

  • 1/4 cup Olive Oil
  • 1 tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Roasted Cumin Powder
  • 1/2 teaspoon Smoked Paprika
  • salt and pepper to taste


  • Start with roasting corn kernel. Heat a castiron skillet until smoking hot. Add 1 tablespoon of oil. Season with a pinch of salt and pepper.
  • Roast the corn kernels for about 5-6 minutes, stirring in between, until the corn looks charred and smells really good.
  • Keep the corn aside and let it cool completely before adding other vegetables.
  • Mix well all the ingredients for the dressing and keep aside.
  • For making the salad, in a salad bowl add cooled Roasted Corn, chopped Cucumber, halved cherry tomatoes, onion and fresh Coriander.
  • Drizzle desired amount of dressing and toss everything well.



Serving: 1g | Calories: 134kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 394IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg