Roasted Corn Salad – Perfect Summer Cookout Side
Bright and fresh Roasted Corn Salad with roasted corn, bell pepper, cucumber, red onion, cilantro, lime, and olive oil—a quick, diet-friendly side perfect for summer cookouts.
Get ready for summer with this Roasted Corn Salad that’s a vibrant and flavorful side dish perfect for cookouts! Bursting with fresh ingredients and a delightful crunch, this salad is not only easy to prepare but also a delightful way to showcase the flavor of sweet summer corn.
Roasted Corn Salad: Unique Features
- Bright and fresh flavors make it a crowd-pleaser.
- Quick to prepare, taking only 20 minutes from start to finish.
- Diet-friendly: gluten-free, vegan, and packed with nutrients!
Ingredients
- 4 ears fresh corn, husked and cleaned
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
How to Make Roasted Corn Salad
Start by preheating your oven to 400°F (200°C). While it’s heating, husk the corn and place it on a baking sheet. Drizzle the corn with olive oil and sprinkle with a touch of salt and pepper. Roast in the oven for about 15-20 minutes, turning halfway through, until the corn is golden and tender. Once done, let the corn cool slightly before cutting the kernels off the cob. In a large bowl, combine the roasted corn kernels, diced red bell pepper, cucumber, red onion, and cilantro. Squeeze fresh lime juice over the top and mix well. Season with additional salt and pepper to your taste. Serve immediately or chill for a refreshing taste!
Tips
- Use grilled corn for a smokier flavor!
- Feel free to add black beans or chickpeas for extra protein.
- Experiment with different herbs like parsley or mint.
Make-Ahead
This Roasted Corn Salad can be made ahead of time. Just prepare all the ingredients and mix, excluding the lime juice, which will keep the cucumbers crisp. Add lime juice right before serving to enhance freshness.
Storing
Store your salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld together beautifully over time!
Freezing
This salad is not recommended for freezing as the vegetables can lose their texture and become mushy when thawed.
Reheating
It’s best served cold! However, if you prefer it warm, gently reheat in a skillet over low heat while stirring, making sure not to overcook the veggies.
Serving Suggestions
Enjoy this Roasted Corn Salad as a side to grilled chicken or fish, or pair it with tacos for a vibrant meal. It’s also perfect as a refreshing light lunch on its own or served with tortilla chips for a dip!
Consider investing in a quality corn stripper to make preparing fresh corn a breeze!
Ingredients
- 4 ears fresh corn, husked and cleaned
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Roast the corn
Preheat the oven to 400°F (200°C). Husk the corn and place it on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes, turning halfway through.
Cool and cut kernels
Once done, let the corn cool and cut the kernels off the cob.
Prepare vegetables
In a large bowl, combine the diced red bell pepper, cucumber, red onion, and cilantro.
Combine and dress
Add the roasted corn kernels, squeeze in lime juice, drizzle with olive oil, and season with salt and pepper. Toss to combine.
Serve
Serve cold or at room temperature.
Notes
- Use grilled corn for a smokier flavor!
- Feel free to add black beans or chickpeas for extra protein.
- Experiment with different herbs like parsley or mint.
Nutrition Facts
Frequently asked questions
Is this salad vegan and gluten-free?
Yes. This salad is vegan and gluten-free as written.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
Yes. Mix all ingredients except lime juice to keep cucumbers crisp. Add lime juice just before serving.
What goes well with this salad?
Pairs well with grilled chicken or fish, or served alongside tacos for a bright, fresh side.
Can I use frozen corn?
Fresh corn yields the best texture, but thawed frozen corn can be used; cook briefly to heat through.
