25-Minute Roasted Corn Salad Recipe

A simple summer corn salad with grilled or baked corn kernels, juicy tomatoes, basil, and zucchini makes a great side. Easy to make, this vibrant salad is sweet, crunchy, and tangy.

Salad dressing: – ▢2 tablespoons (30 g) fresh lime juice – ▢1 tablespoon (15 ml) white wine or rice vinegar – ▢2 tablespoons extra virgin olive oil – ▢½ teaspoon kosher salt Corn salad: – ▢6 ears shucked sweet corn, or 4-½ cups frozen corn kernel – ▢1 small zucchini, cut into ½-inch piece – ▢1 shallot or half of a red onion, finely chopped (¼ cup) – ▢2 tablespoons (45 ml) extra-virgin olive oil – ▢1 teaspoon kosher salt – ▢½ teaspoon crushed red chili pepper or cayenne, or to taste – ▢1 pound cherry tomatoes or heirloom tomatoes in assorted colors, halved or sliced into 1-inch chunk – ▢8 ounces (225 g) sugar snap peas, trimmed and cut into 1/2-inch piece – ▢⅓ cup fresh basil leaves, torn into large piece

INGREDIENTS

Prepare the sauce: In a small bowl, mix the salt, vinegar, olive oil, and lime juice together.

INSTRUCTIONS

STEP 1

To make the salad: Preheat the oven to 425 degrees (220 degrees C) and put parchment paper around the edges of a big baking sheet.

STEP 2

Cut fresh corn kernels from the cob. In a bowl, combine the onion, chili, olive oil, salt, and corn. After putting it all on the baking sheet, spread it out.

STEP 3

Spread the mixture on the baking sheet after mixing. Roast the corn for 15 minutes, stirring occasionally, until it turns brown. 

STEP 4

Put the tomatoes and sugar snap peas on top of the corn after taking it out of the oven.

STEP 5

Sprinkle tomatoes and sugar snap peas over the corn after baking. Mix the vegetables with the dressing.

STEP 6

For serving, put the corn salad in a bowl and top it with basil. Serve hot or cold.

STEP 7

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