Roasted Corn Salad

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Perfectly seasoned Roasted Corn Salad with sweet peppers is our new favorite summer salad. The well-seasoned crisp corn with sweet bell peppers is roasted to perfection and then served as is, or with a cilantro-lime dressing!

Try some of our other favorite corn salads like our original Corn Salad, this Quinoa Corn Salad, this bacon-filled Creamy Corn Salad, or Black Bean Corn Avocado Salad.

Overhead view of Roasted Corn Salad

Roasted Corn Salad

Typically when I get sweet corn in the summer, it is on the grill! (Or it makes its way to this Corn Soup). We love grilling corn to use in this Flank Steak with Corn Salsa, this Corn Salsa Recipe, or preparing Mexican Street Corn (Elote). 

But recently finding my fridge filled with an abundance of corn and sweet bell peppers, I decided to combine the two into an oven-roasted side dish/salad. The combo is truly unbeatable! And then you add in the seasoning blend and truthfully, I’ll be impressed if you get this dish from the sheet pan to the dinner table! 

Process Shots: Remove kernels from the corn cob; add diced peppers; add oil and seasonings; mix well.

Ways To Enjoy This Roasted Corn Salad

This salad can be as easy as serving it right out of the oven as a roasted corn side dish.

Or, jazz up the salad by adding in some goat (or feta) cheese, extra cilantro, and drizzling on this cilantro-lime dressing.

It also makes such a great dinner topper. We’ve been adding leftovers (dressed or undressed) to chicken or fish tacos, burrito bowls, or topping grilled proteins with it. Such a small addition that adds loads of flavor and texture to so many dishes!

Process shots: space out the mixture on sheet pans; roast, toss and repeat.

How To Roast Corn For Salad

For the best possible flavor and texture, we’re looking for fresh-picked sweet corn. Frozen or canned simply don’t work the same for this particular recipe.

When you get fresh-picked corn, roast it as soon as possible. As soon as corn is picked, the corn starts to convert the sugars to starches almost immediately–and that reduces the corn’s sweetness. If you aren’t able to cook it right away, store the corn in the fridge to slow down this process.

To prepare the corn for Roasted Corn Salad, start by cutting the kernels off the cob. Place corn on a sturdy cutting board and holding the top, slice off the side of the kernels. Rotate the cob and slice down again. Repeat until all the corn is cut off the cob. Once the corn is removed from the cob, we toss it with the peppers, oil, and seasoning. Then roast it in the oven!

Do You Have To Soak Corn Before Roasting?

No! It doesn’t need to be soaked before grilling or roasting; this will actually keep it from charring as nicely.

QUICK TIP

How to pick out the best corn at the store: Look for corn husks that are tightly wrapped around the corn with a bright green color with a slight dampness — these are the freshest ears of corn. Avoid husks that are starting to feel dry or look yellow.

Closeup view of Roasted Corn Salad

STORAGE

Storing This Salad With Roasted Corn

This salad is best right out of the oven, but we also love it chilled the next day! It’s a great topper to other (warm) dishes.

This Roasted Corn Salad will store well for 3-5 days in an airtight container in the fridge.

More Summer Salads:

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Roasted Corn Salad

5 from 1 vote
Perfectly seasoned Roasted Corn Salad with sweet peppers is our new favorite summer salad. The well-seasoned crisp corn with sweet bell peppers is roasted to perfection and then served as is, or with a cilantro-lime dressing!
Print Recipe

Roasted Corn Salad

5 from 1 vote
Perfectly seasoned Roasted Corn Salad with sweet peppers is our new favorite summer salad. The well-seasoned crisp corn with sweet bell peppers is roasted to perfection and then served as is, or with a cilantro-lime dressing!
Course Salad, Side Dish, Vegetarian
Cuisine American, Healthy, Vegan, Vegetarian
Keyword Roasted Corn Salad, roasted corn salad recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -8 servings
Calories 206kcal
Author Chelsea Lords
Cost $6.76

Ingredients

Salad

  • 8 ears fresh sweet corn (Note 1)
  • 4 bell peppers (we do a red, orange, yellow, & green)
  • 1/4 cup olive oil
  • 2 teaspoons each: chili powder, paprika
  • 1 teaspoon each: onion powder, garlic powder
  • 1-1/4 teaspoon fine sea salt
  • 1/2 teaspoon pepper
  • Optional, for serving: goat cheese, additional cilantro
  • Optional, for serving: cilantro lime vinaigrette (Note 2)

Instructions

  • PREP: Arrange 2 oven racks in the middle of the oven. Preheat the oven to 400 degrees F. Pull out 2 extra-large (15x21-inch) sheet pans and set aside. Cut off all the kernels from 8 ears of corn and add all the corn to a large bowl. Dice the bell peppers into 1/4-inch pieces and add to the bowl with corn. (Note 3)
  • PREPARE: Drizzle on oil and all the seasonings. Toss with a wooden spoon until well coated. Divide the mixture evenly between the 2 pans spacing, out the veggies so they have plenty of room to roast. (More space = better char = better flavor)
  • ROAST: Place both trays in the oven at the same time (one tray per rack) and roast for 10 minutes. Remove both trays, toss veggies with a spatula, and then rotate trays to the opposite oven racks and roast for another 10 minutes. Repeat process, roasting for 10 more minutes or until nicely charred and roasted to crisp-tender (this will take longer if veggies are crowded on smaller pans). Remove and taste, adding more seasoning if desired.
  • ENJOY: Either enjoy as is or top with goat cheese and fresh cilantro sprigs (as much as desired). If desired, add some cilantro-lime vinaigrette to the salad (as much or little as you'd like).

Video

Recipe Notes

Note 1: Fresh corn: For the best possible flavor and texture, we're looking for fresh-picked sweet corn. Frozen or canned simply don't work the same for this particular recipe method. Roast fresh-picked corn as soon as possible. As soon as corn is picked, the corn starts to convert the sugars to starches almost immediately--and that reduces the corn's sweetness. If you aren't able to cook it right away, store the corn in the fridge to slow down this process.
Note 2: Cilantro-Lime Dressing: We love this salad with and without this dressing. But if you'd like to make a dressing for this salad, combine the following in a blender: 1/2 tsp minced garlic, 1/8 tsp cumin, 1/4 cup loosely packed cilantro, 2 tsp seeded jalapeños, 1 tbsp white wine vinegar, 2 tbsp lime juice plus 1/2 tsp zest, 1/3 cup olive oil, 1/2 tsp salt & 1/8 tsp pepper. Blend until smooth.
Note 3: Don't skip the bowl: We found this recipe worked best if veggies were first tossed with everything in a bowl (instead of tossed together on the pan). That said, if you're determined to do it on the pan and skip the bowl, you'll need more oil and may find the seasonings don't spread as evenly.

Nutrition Facts

Serving: 1serving | Calories: 206kcal | Carbohydrates: 31.3g | Protein: 5.4g | Fat: 9.2g | Sodium: 315.1mg | Fiber: 4.5g | Sugar: 12.1g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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