Roasted Corn Salad Recipe

Name: Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: olive oil; 8 ears corn; 1 red onion, quartered; 2 yellow squash, halved lengthwise; 1 red bell pepper; 2 medium tomatoes; ½ cup olive oil; ⅓ cup balsamic vinegar; 12 basil leaves, chiffonade; 1 teaspoon kosher salt; 2 garlic cloves, chopped

Servings: persons

olive oil
8 ears corn
1 red onion, quartered
2 yellow squash, halved lengthwise
1 red bell pepper
2 medium tomatoes
½ cup olive oil
⅓ cup balsamic vinegar
12 basil leaves, chiffonade
1 teaspoon kosher salt
2 garlic cloves, chopped

1
Heat grill pan (or outdoor grill), and drizzle with olive oil.
2
Place corn on grill and drizzle with olive oil.
3
Grill 2-5 min, until beginning to brown.
4
Drizzle onion with olive oil and grill until just tender.
5
Repeat with halved summer squash and bell pepper.
6
Allow vegetable to slightly cool after grilling.
7
Roughly chop onion, squash, and pepper.
8
Scrape corn kernels from cob.
9
Dice tomatoes and add to mix.
10
DRESSING:.
11
In separate bowl, pour olive oil and vinegar and whisk until combined,.
12
Add basil, salt, and garlic and whisk together.
13
Combine vegetables and dressing, stir to combine.
14
Serve with tortilla chips and crackers, or spoon on top of grilled chicken.
15
ENJOY!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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: olive oil, 8 ears corn, 1 red onion, quartered, 2 yellow squash, halved lengthwise, 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.

Roasted Corn Salad

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