Roasted Corn Salad

Grab a few ears of sweet corn and dust off the grill! This Roasted Corn Salad is the ultimate warm weather side dish. Homemade honey lime vinaigrette adds a touch of sweetness to the veggies that makes this salad irresistible.

Love corn? Be sure to give our Mexican Street Corn recipe a try too! Perfectly paired with Chicken Avocado Enchiladas!

Roasted Corn Salad with Honey Lime Dressing, tomatoes and avocado! One of our new favorites!

Why this Recipe Works

This grilled corn salad recipe was originally given to me by a neighbor. We tried it for dinner one night…and made it three more times that same week.

It’s THAT delicious!

  • Roasted Corn Salad is made with FRESH corn straight off the cob for mouthwatering flavor.
  • The grilled corn is tossed with cherry tomatoes and avocado for the perfect blend of tangy, sweet and creamy.
  • A hint of lime gives the whole salad a zesty kick!
  • Easy to make, whether you grill the corn out on the patio or roast it in the oven.
  • Everyone can enjoy this gluten free, dairy free, vegetarian side dish!
Roasted Corn Salad with Honey Lime Dressing, tomatoes and avocado! A new favorite recipe at our house!

Ingredient Notes

Sweet corn. Use whole earns of fresh sweet corn for this recipe. Buy it when it’s in season for best results.

Honey. Agave nectar can be substituted to make a vegan version!

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.

Tips and Tricks

  • Make sure to remove all of the husk and corn silk before roasting. I used kitchen scissors to make sure there were no stray stringy bits in my salad.
  • After assembly, roasted corn salad is best served right away.
  • For a make ahead option, toss a few ears of corn on the grill whenever you have it fired up. Then, cut it off the cob and store in the fridge for making roasted corn salad later!

Recipe FAQs

What’s the best way to store this roasted corn salad?

If you’re assembling the salad ahead of time, I recommend waiting to add the dressing until just before serving.
Store the veggies in an airtight container in the refrigerator. Whisk up the dressing in a mason jar and keep it in the fridge until you’re ready to toss it with your salad.

Can I make this with frozen roasted corn?

You can use frozen roasted corn but the flavor will not be as good. It really is at its best when you use fresh corn on the cob.

Can I roast the corn on my indoor grill pan?

Yes, a cast iron grill pan will work for roasting this corn too!

Should I roast corn in the husk or without the husk?

For this roasted corn salad, I prefer the flavor of corn roasted without the husk. It creates corn kernels that are sweeter and more caramelized. Extra tasty with that honey lime dressing!

Roasted Corn Salad with Honey Lime Dressing, tomatoes and avocado! A new favorite!

What to serve with Corn Salad

More 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!

Yield: 6 servings

Roasted Corn Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

This Roasted Corn Salad recipe was given to me by a neighbor. I've made it 4 times in the past two weeks, it's that good! The honey-lime dressing gives a touch of sweetness to the veggies!

Ingredients

  • 4 ears fresh sweet corn
  • 1 avocado, diced
  • 1 pint cherry tomatoes, halved
  • ¼ cup honey
  • 1 lime, juiced
  • 1 tsp kosher salt
  • ¼ tsp black pepper

Instructions

    1. 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.
    2. Remove corn from cob with a knife. Add to a medium bowl. Combine with avocado and cherry tomatoes.
    3. In a small mason jar (or bowl, or cup) combine honey, lime, salt and pepper. Whisk until blended. Pour over salad. Best served immediately!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 158Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 394mgCarbohydrates: 28gFiber: 4gSugar: 16gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 28, 2014

Comments & Reviews

  1. Honey! I would have never thought to put honey in a corn salad! I’m totally going to try this! 

  2. Love the combination of flavors in this recipe! Very timely with local corn rolling in around here.

  3. Greetings via stumbled upon. I love roasted corn so I really like this salad. Will try it.

  4. Corn, tomatoes, avocado, and that dressing…what’s not to love in this salad?! 😀

  5. This looks delicious Aimee! I love me some roasted corn and I love this recipe for lunch throughout the week!

  6. We have some great corn right now in Buffalo and this dish is a great way to utilize it! If you’ve made four times in the past two weeks it must be good I have to be make this!

    1. And now I wish I had more corn, because I would totally make another bowl. It’s that good.

  7. That looks wonderful! I love roasted corn, this salad sounds like a great summer side dish. 🙂

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