Last updated on June 6th, 2023
Roasted corn salad is a rainbow in a bowl. Corn, cherry tomatoes, sliced avocado and purple onion are tossed in a light honey lime dressing.
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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 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. The honey lime dressing really sets everything off.
Roast the Corn
You can roast your corn two ways – in the oven or on the grill. For the oven method, preheat the oven to 350 degrees. Remove the corn husks from five ears of fresh corn. Brush the outside of each cob with olive oil and season with salt and pepper.
I like to place the corn directly on the oven rack to get some char on the kernels. Roast for 10 minutes, then flip the corn and roast for additional 10 minutes until the kernels are tender and cooked through. Allow the cobs to become cool enough to handle.
If the Husband has his grill fired up, I like to forgo the oven entirely and throw those puppies on the grill. I adore the added smoky flavor and I can achieve a much better char over hot coals than I can in the oven. Same procedure – olive oil, salt and pepper. Check after 10 minutes. Depending on the temperature of your grill, you may want to remove the corn from the grill at this point if it looks like it’s getting burned. If not, flip and grill for another 10 minutes.
Remove the kernels from the cob
Cutting kernels off a corn cob can be a pain and a mess. I’m going to teach you a kitchen hack that will make removing the kernels a breeze – a Bundt pan! Place the end of a corn cob upright inside the hole in the middle of the pan. Hold it in place with one hand, then using a sharp knife, cut the kernels from the cob in a downward motion. The bowl of the cake pan catches all the kernels. An angel food cake pan will also work in a similar fashion.
Make the Honey Lime Dressing
Before we assemble the salad, let’s whip up this super tasty honey lime dressing to pour over it. Start with the juice of one fresh lime (comes out to roughly two ounces) and combine it with 1/4 cup of olive oil. Add in two teaspoons of honey, one teaspoon of ground cumin, one teaspoon of salt and 1/2 teaspoon of freshly ground pepper. Whisk everything together until it’s combined.
Assemble the Roasted Corn Salad
Transfer the corn kernels to a large mixing bowl. Add ¾ cup of diced red onion, one cup of quartered and sliced fresh cucumber, one cup of cherry tomatoes that have been cut in half and two tablespoons of chopped cilantro.
Pour the dressing over the salad and stir until everything is combined. Cover the salad and let it chill for at least two hours. This is one of those salads that gets better the longer it sits! Right before serving, dice one avocado and toss it with one tablespoon of fresh lime juice to prevent it from turning brown. Gently stir the avocado into the salad.
Roasted corn salad will keep covered in the refrigerator for up for to two days. After that, the vegetables start to lose their vibrant colors. While it still tastes delicious, it doesn’t look as appetizing. I definitely recommend serving within two days and consuming it entirely by day four. This salad cannot be frozen.
Serve Roasted Corn Salad With
- Honey Chipotle Chicken Drumsticks
- Tequila Lime Skirt Steak
- Drunk Chicken [Oven or Grill]
- More Salad Recipes
Roasted Corn Salad with Honey Lime Dressing
- 1/2 cup olive oil divided
- 5 ears fresh corn
- 3/4 cup finely chopped red onion (about 1/2 small onion)
- 3/4 cup quartered and diced fresh cucumber
- 1 cup cherry tomatoes halved
- 2 tablespoons chopped fresh cilantro
- 2 ounces fresh lime juice plus 1 tablespoon
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 avocado diced into ½ inch pieces
- Preheat the oven to 350 degrees.
- Remove the husks from the corn. Brush with 1/4 cup of the olive oil. Season with salt and pepper.
- Roast the cobs in the oven for 10 minutes. Flip and roast for another 10 minutes.
- Remove the corn cobs from the oven and allow it to cool enough so you are able to handle it.
- Using a sharp knife, cut the kernels from the cobs.
- Place the kernels in a large mixing bowl.
- Add the red onion, cucumber, cherry tomatoes and cilantro.
- In a liquid measuring cup, combine two ounces of lime juice, the remaining 1/4 cup of olive oil, honey, cumin, salt and pepper. Stir until the 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 tablespoon of lime juice. Gently fold the avocado into the salad.