Roasted Corn Salad
A vibrant roasted corn salad combining smoky corn with fresh herbs and tangy vinaigrette, perfect for summer gatherings or as a flavorful side dish.
Ingredients
Instructions
- Preheat oven to 425°F.
- Spray a baking pan with nonstick spray and spread the corn evenly on the pan.
- Roast the corn for 20 minutes, stirring every 5 to 7 minutes.
- Allow the corn to cool completely.
- Combine chopped red bell pepper, sliced scallions, sliced green onions, chopped cilantro, cider vinegar, honey, olive oil, Dijon mustard, and salt in a large bowl.
- Stir in the cooled roasted corn.
- Cover and chill before serving.
Tips & Substitutions
For a smoky flavor, try adding a pinch of smoked paprika or using grilled corn instead of roasted. If you prefer a spicier kick, consider incorporating diced jalapeños or a dash of hot sauce. You can also substitute fresh herbs like parsley or basil for cilantro if desired. This salad is versatile and can easily be adjusted to suit your taste preferences.
Serving Suggestions
This roasted corn salad makes an excellent side dish for grilled meats or as a topping for tacos. It pairs beautifully with Another Barbecue Sauce, enhancing the flavor profile of your meal. For a refreshing summer dish, serve it alongside a crisp green salad or as a component in a grain bowl with quinoa or rice.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stovetop, adding a splash of olive oil to retain moisture. This salad is best enjoyed cold, so you may prefer to serve it chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Corn Salad contains roughly 447 calories, with 5g protein, 106g carbohydrates, and 5g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1836mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn can be used in this recipe, and it will add even more sweetness and crunch. Simply cook the corn on the cob until tender, then cut the kernels off and proceed with the recipe as directed.
Is this salad suitable for vegan diets?
Yes, this roasted corn salad is vegan-friendly as it contains no animal products. Ensure that the honey is substituted with agave syrup or maple syrup for a fully vegan option.
How can I make this salad spicier?
To spice things up, add diced jalapeños or a pinch of cayenne pepper to the mixture. You can also drizzle with a spicy vinaigrette or top it with your favorite hot sauce for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).