This Roasted Corn Salad is made with grilled sweet corn, juicy tomatoes, creamy avocado and a homemade honey lime vinaigrette. It’s simple, fresh, and exactly what you want next to grilled chicken!
Every summer, when the corn stands pop up on the roadside, I can’t resist grabbing a few ears. There’s something about this simple, classic salad that is hard to resist.
This recipe was originally published in July 2014. I updated the photos and recipe nots in October 2025.
Aimee’s Recipe Notes
Taste & Texture: Sweet and tangy with every crisp bite. Each bite is fresh and flavorful.
Ease to Make: So easy. Roast the corn, chop the vegetables, and mix up the dressing.
Top Tip: Roasting or grilling the corn deepens the flavor. However, you can skip this step if crunched for time.
Storage: Keep salad in the refrigerator for up to 4 days.
Love the combination of flavors in this recipe!
– David
Ingredient Notes
Love corn? Be sure to give my Mexican Street Corn recipe a try too! Perfectly paired with Chicken Avocado Enchiladas!
Scroll down to the recipe card for a complete list of ingredients with measurements.
- Sweet corn on the cob. Use whole earns of fresh sweet corn for this recipe. Buy it when it’s in season for best results. You can use frozen corn in a pinch, but the flavor is so much better from the cob.
- Honey. Agave nectar can be substituted to make a vegan version!
- Cherry Tomatoes and Avocado. Adds freshness and color. Best to add the avocado just before serving so it doesn’t brown.
- Optional Add-Ins. fresh herbs (cilantro would be perfect), diced red onion, jalapeno for heat, and a sprinkle of feta or cotija cheese would be delicious.
How to Roast Corn
On a grill :
- Turn on grill to high heat. Place husked ears of corn on the hot grill. Cook while turning regularly to cover every side with grill marks.
- On our grill, the corn takes 4 to 5 minutes to cook on every side.
In the oven:
- Place corn on the cob on the center rack of a preheated oven. Cook at 350 F for 25 – 30 minutes or until golden brown.
- Let the corn rest for just a couple of minutes, until it’s cool enough to handle.
In the Instant Pot:
- Use my instant pot corn on the cob recipe to cook your corn in minutes.
Tips and Tricks
- Remove all husk and silk thoroughly. Stray silks can ruin the texture of the salad.
- Serve immediately after tossing with dressing.
- Make ahead component: Roase several ears of corn in advance. Cut of the kernels and refrigerate them until ready to use.
More Side Dishes
- Loaded Baked Potato Salad: easy to make, and a definite crowd pleaser!
- Strawberry Pecan Salad with grilled chicken. We call this a healthy meal at our house! Take the chicken out and it’s just a delicious side salad!
- Copycat Panera Mac and Cheese: one of my favorite, easy recipes to serve with any dinner. Made on the stovetop!
- This Portillos Chopped Salad is one of my favorite copycat recipes.
- For another delicious salad, my Italian Grinder salad is a meal in a bowl!
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Roasted Corn Salad Recipe
Ingredients
- 4 ears fresh sweet corn
- 1 avocado diced
- 1 pint cherry tomatoes halved
- ¼ cup honey
- 1 lime juiced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Remove husks from fresh sweet corn. Grill over high heat, turning frequently, until grill marks are even on entire ear of corn. About 4-5 minutes.
- Remove corn from cob with a knife. Add to a medium bowl. Combine with avocado and cherry tomatoes.
- In a small mason jar (or bowl, or cup) combine honey, lime, salt and pepper. Whisk until blended. Pour over salad. Best served immediately!
Notes
Nutrition
Easy Side Dishes
Drop everything and make this Roasted Corn Salad before harvest season ends. Believe us: this is the BEST way to enjoy all of that fresh summer sweet corn!
Husking corn from the opposite end of the cob removes most of the silk, if not all of it. Same thing when peeling a banana. Peel from the opposote end. Less silky strings.