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!


  • 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


    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!


  • 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!
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 158Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 216mgCarbohydrates: 28gFiber: 4gSugar: 16gProtein: 3g

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

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