Roasted Corn Salad Recipe

Name: Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears of corn, shucked; 2 tablespoons olive oil; Salt and Pepper; 3 cloves garlic, minced; 1 bunch green asparagus, bottoms trimmed, diced (If the asparagus has thick stalks, the ends may need to be peeled to prevent them from being too tough.); 1 small red bell pepper, diced; 1 pint cherry tomatoes, cut in half; 4 scallions, diced; 2 ounces of fresh basil; 1 lime, juiced; 1 tablespoon of honey may be needed

Servings: persons

4 ears of corn, shucked
2 tablespoons olive oil
Salt and Pepper
3 cloves garlic, minced
1 bunch green asparagus, bottoms trimmed, diced (If the asparagus has thick stalks, the ends may need to be peeled to prevent them from being too tough.)
1 small red bell pepper, diced
1 pint cherry tomatoes, cut in half
4 scallions, diced
2 ounces of fresh basil
1 lime, juiced
1 tablespoon of honey may be needed

1
1 Preheat oven to 350u00b0F. Use a paring knife to take the kernels off of the ears of corn and put them into a glass or ceramic casserole dish so that there is a thin layer of kernels covering the bottom. Season with salt and pepper and drizzle with olive oil. Roast in oven for about 10 minutes.
2
2 Add the prepared garlic, asparagus, and bell pepper. Stir the kernels well and roast for another 15 minutes or until the pepper is softened and the asparagus is cooked through.
3
3 Stir in the cherry tomatoes and roast for another 5 minutes or until the tomato skins start to shrivel.
4
4 Stir the scallions into the hot mixture so that they turn bright green. Chiffonade the basil by stacking the leaves on your cutting board with a large leaf on the bottom of the stack. Roll the leaves horizontally and cut very thin slices from the roll. Stir the basil into the corn mixture.
5
5 Season the salad with salt and pepper and lime juice. Honey may be needed to sweeten the mix slightly when the corn is not in season. Serve hot as a side dish or cold as a relish.

183

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 4 ears of corn, shucked, 2 tablespoons olive oil, Salt and Pepper, 3 cloves garlic, minced, and more.

Yes, Roasted Corn 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 Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions