Beginner, Salads, Spring and Summer

Roasted Corn Salad with Honey Lime Dressing

Roasted corn salad is like a rainbow in a bowl. Roasted corn, cherry tomatoes, sliced avocado and purple onion are tossed in a light cilantro lime dressing.

 

Roasted Corn Salad

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The Husband and I have been on a salad kick this summer. Maybe it’s because we’ve had the most successful garden EVER this year. Or the fact that for awhile we had cucumbers coming out our ears followed by a plethora of tomatoes. We’ve been rotating through Asian Marinated Cucumber Salad and Tomato, Basil and Mozzarella Salad quite a bit.

Now we can add Roasted Corn Salad into the mix. Not only are the colors super vibrant and pretty, but there are so many tastes and textures going on – from the sweet crunchy roasted corn and the creamy avocado to the juicy burst of summer from the cherry tomatoes.

How to Make Roasted Corn Salad

You can absolutely roast your ears in the oven. But if The Husband has the grill fired up, I like to throw those puppies on the grill. I love the char on the kernels and the smoky flavor from the charcoal. Husk them and coat them with a good layer of olive oil, salt and pepper,  then roast or grill them for about 15 minutes, flipping halfway through.

Roasted Corn Salad

After the corn has finished cooking and is cool enough to the touch, start removing the kernels from the cob. This can be a big ol’ pain in the rear, but I’m going to show you a trick I learned a few years ago. If you have a bundt or tube pan  that’s just sitting in the cabinet collecting dust, I have another use for it. Insert your corn, stem side down, into the hole in the center. Then take a sharp knife and start slicing right down the cob. The corn will fall down into the bowl of the pan.

Dump the corn into a large mixing bowl. Add half of a diced purple onion, small sliced cucumber, cherry tomatoes and chopped cilantro. In a separate bowl, whisk together the juice from one lime, olive oil, honey, cumin, salt and black pepper. Pour the dressing over the salad and stir until it’s combined.

Next, dice an avocado. Carefully toss the avocado with a little lime juice to prevent it from browning. Then gently fold it into the salad.

This recipe is delicious served the day of, but it’s even better the day after when the flavors have been able to marinate.

Roasted Corn Salad

 

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Asian Cucumber Salad

Asian Marinated Cucumber Salad

 

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Roasted Corn Salad
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4 from 1 vote

Roasted Corn Salad with Honey Lime Dressing

Roasted corn salad is like a rainbow in a bowl. Roasted corn, cherry tomatoes, sliced avocado and purple onion are tossed in a light cilantro lime dressing.
Course Salad, Side Dish
Cuisine American
Cook Time 15 minutes
Servings 4 people
Author Lisa B.

Ingredients

  • 5 ears fresh corn in the husk
  • 1/2 of a small red onion finely chopped
  • 1 small cucumber seeded & finely chopped
  • 1 cup cherry tomatoes halved
  • 2 tablespoon chopped fresh cilantro
  • Juice of 1 lime plus 1 tablespoon
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 avocado diced into ½ inch pieces

Instructions

  • Preheat an oven to 350 degrees. Place the corn in the oven, in the husk. Roast until husks start to char and the corn is tender inside, about 20 minutes. Corn can also be cooked on the grill in the same manner. Remove corn from the oven and allow to cool. Remove husks. Using a sharp knife, slice the kernels from the cob.
  • Place kernels in a large mixing bowl. Add the cucumber, cherry tomatoes and cilantro.
  • In a liquid measuring cup, combine lime juice, olive oil, honey, cumin, salt and pepper. Stir until salt is dissolved. Pour the dressing over the salad. Stir to combine. Salad is best when allowed to chill for several hours before serving.
  • Just before serving, toss the avocado in the remaining lime juice. Gently fold the avocado into the salad.

5 Comments

  1. i love veggies mixtures like this, so good.

  2. This looks delicious! Two questions: How long do you leave the corn on the grill? And do you leave the corn silks in the husk too or do you take them out before throwing them on the grill?

    I really like your site!

    • cookingbride

      Thanks Colleen!
      We left our corn on the grill about 15 minutes. My husband turned them once. I did remove the corn silk.

  3. I’d have to leave out the tomatoes (allergy) but the rest looks wonderful. I love avocado.

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