Roasted Corn Salad Recipe

Name: Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -6 large fresh ears of corn or 2 cups of cut corn kernels; 4 green onions, sliced thin; 1 green bell pepper, seeded and diced; ¼ cup red wine vinegar; ½ teaspoon salt; red pepper; ¼ teaspoon fresh ground black pepper; ½ cup extra virgin olive oil; 1 tablespoon parsley, chopped; 1 tablespoon fresh basil, chopped; 2 medium ripe tomatoes; 1 bunch watercress

Servings: persons

3 -6 large fresh ears of corn or 2 cups of cut corn kernels
4 green onions, sliced thin
1 green bell pepper, seeded and diced
¼ cup red wine vinegar
½ teaspoon salt
red pepper
¼ teaspoon fresh ground black pepper
½ cup extra virgin olive oil
1 tablespoon parsley, chopped
1 tablespoon fresh basil, chopped
2 medium ripe tomatoes
1 bunch watercress

1
Preheat oven to 400 degrees.
2
Place corn in large bowl and cover with cold water.
3
Soak for at least 10 minutes.
4
Drain.
5
Place the corn into the oven and roast, until the kernels are tender, about 15-20 minutes.
6
(You can also roast several more ears of corn for a side dish and use the leftover ears to make this salad the next day!)
7
Shuck the corn and pull of the silks, brushing off any that remain.
8
Cut away any brown spots.
9
You will want to use kitchen mitts to do this (not necessary if using leftover corn).
10
Cut the kernels from the cob as close to the cob as possible.
11
This should be about 2 cups.
12
Place the corn, green onions, and bell pepper in mixing bowl and toss until well mixed.
13
In separate bowl, mix vinegar, salt, black pepper, and red pepper (to taste).
14
Gradually whisk in olive oil until it is emulsified.
15
Whisk in parsley and basil, and pour dressing over corn mixture.
16
Cover and refrigerate for at least one hour.
17
To serve, seed and dice the tomatoes.
18
Tear the watercress into pieces and add it, with the tomatoes, to the corn mixture.
19
Toss until coated with dressing.
20
Taste to correct seasonings, if necessary.
21
Serve immediately.

390

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 12 ingredients. The key ingredients include: 3 -6 large fresh ears of corn or 2 cups of cut corn kernels, 4 green onions, sliced thin, 1 green bell pepper, seeded and diced, ¼ cup red wine vinegar, 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