Roasted Corn and Egg Salad Recipe

Name: Roasted Corn and Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of corn, shucked (about 2 cups); 1 tablespoon extra-virgin olive oil; Kosher or sea salt, to taste; Fresh cracked black pepper, to taste; 6 large hard-boiled eggs, chopped; 1/4 medium red onion, minced; 3-4 radishes, diced; 1/4 cup chopped Italian parsley; 1/2 cup mayonnaise; 1 tablespoon prepared mustard; 2 teaspoons Worcestershire sauce; Kosher or sea salt, to taste; Fresh cracked black pepper, to taste

Servings: persons

2 ears of corn, shucked (about 2 cups)
1 tablespoon extra-virgin olive oil
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
6 large hard-boiled eggs, chopped
1/4 medium red onion, minced
3-4 radishes, diced
1/4 cup chopped Italian parsley
1/2 cup mayonnaise
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste

1
Preheat oven to 450.
2
Line a baking pan with parchment paper.
3
On the lined baking pan, toss together the corn and oil, then season with salt and pepper and spread into an even layer.
4
Roast for 10 to 15 minutes, or until the corn is lightly browned.
5
Set aside to cool.
6
In a large bowl, combine the corn, hard-boiled eggs, red onion, radishes, and parsley.
7
In a separate bowl, combine the mayonnaise, mustard, and Worcestershire sauce.
8
Season with salt and pepper to taste.
9
Add the dressing to the corn and eggs and gently toss to combine.
10
Chill until ready to serve.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ears of corn, shucked (about 2 cups), 1 tablespoon extra-virgin olive oil, Kosher or sea salt, to taste, Fresh cracked black pepper, to taste, and more.

Yes, Roasted Corn and Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Corn and Egg Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions