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Sweet, smoky, and bursting with fresh flavor, this Roasted Corn Salad is summer in a bowl! Fresh ears of corn are roasted right over the gas range for that irresistible char, then tossed with juicy tomatoes, crisp bell peppers, red onion, cilantro, jalapeño, and a bright splash of lime. A drizzle of red wine vinegar and olive oil pulls it all together. Perfect as a side dish, a vibrant topping for grilled meats, or served with tortilla chips as a crowd-pleasing dip. Bonus—it keeps beautifully in the fridge, making it ideal for meal prep all week long!
So easy, so delicious, so healthy, so good!
Ingredients
- 5 ears of fresh corn
- 1 pint cherry tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 1/2 red onion
- 1 jalapeno pepper
- 1/2 bunch cilantro, chopped
- 1 lime
- 2 tsp olive oil
- 1 tsp red wine vinegar
- dash sugar (optional)
- salt and pepper to taste
Instructions
- Husk your corn, making sure to remove any of the silky strands. Wash the corn and pat it dry.
- Roast the corn on your gas range, or on your gas grill. It should only take about 2 minutes per side, use some tongs to gently turn the corn so it gets seared along as much of it as possible. Be sure not to get it too hot (you don't want popped corn, here ;).ย Set it aside to cool for a few minutes.
- Grab a large bowl. Stand an ear of corn into the bowl and use a sharp knife to cut the kernels away from the cob and into the bowl. Repeat with the other ears of corn.
- Dice or chop all your other veggies and add them to the bowl.
- Juice the lime into the bowl and add the olive oil, red wine vinegar, dash sugar and salt and pepper.
- Give it a nice taste and adjust the salt and pepper to your liking.
- Enjoy immediately, or refrigerate for 1 hour and up to 5 days. It gets better the longer it sits!
Enjoy! Perfect for meal prep, as a side dish or as a dip with tortilla chips.
Notes
This make great meal prep, it will keep in your fridge for up to 4 days (depending on the freshness of your produce). It also makes a great chip dip/appetizer.
Recipe adapted from my friend at GTU, George Severson
Sounds great! How much cilantro, please?
Thanks for catching that! I used 1/2 a bunch.
Best of luck!
~Jamie