I used to hate corn. I thought it was kind of boring… Until I made this oven roasted corn last year and learned that corn could be sweet, succulent, totally juicy, and DELICIOUS! So now, every summer when corn goes on sale 3 for a dollar, I’m allll over that.
I made this super simple roasted corn salad the other day to go along with my pulled pork and it was just fabulous. The simplicity of it allows the corn’s sweetness to really shine through. You can eat this salad straight (as I have been doing), stuff it into a taco or burrito, or even top a traditional salad with it. It’s good no matter how you eat it!
I splurged on cherry tomatoes for this salad because they’re bite sized, visually appealing, and most importantly, they’re extra sweet. Of course, they’re also about half the cost of the salad. So, if you want to cut the cost, you can go for a less expensive tomato, like a roma tomato, and just cut it into chunks.
Oh, and if you live in a normal temperature place (i.e. NOT Louisiana), it might be more appropriate to roast your corn on a grill outside. I chose to use the oven because lighting something on fire and standing near it when the temperature outside is already near 100 degrees and 100% humidity is just crazy talk. I’ll stay inside and use my oven, thanks. Either way, roast the corn in the husks to hold in the moisture and flavor!
Roasted Corn Salad
Roasted Corn Salad
Roasted corn salad takes advantage of summer produce for a lively salad with roasted corn, cherry tomatoes, red onion, cilantro, and cumin dressing.
- 6 ears sweet corn $2.00
- 1 pint cherry or grape tomatoes $2.99
- 1/2 small red onion $0.47
- 1/2 bunch cilantro $0.43
- 2 Tbsp olive oil $0.36
- 1 Tbsp lemon juice $0.05
- 3/4 tsp salt $0.03
- 1/2 tsp cumin $0.03
- to taste freshly cracked pepper $0.02
To roast the corn, preheat the oven to 350 degrees. Place the corn cobs, husks intact, directly on the oven rack. Let cook for 35 minutes. After roasting, allow the corn to cool until it can be handled easily (5-10 minutes).
While the corn is cooling, dice the onion into small pieces and slice the tomatoes in half. Rinse the cilantro well, pull the leaves from the stalks, and roughly chop.
Once the corn is cool enough to handle, pull off the husks and corn silk. Either cut or break the base of the corn cob off so that there is a flat surface to stand the cob on. Stand the cob in a bowl and, using a small knife, cut straight down to remove the kernels. The kernels will fall right off into the bowl instead of all over the counter top. Continue to cut off the kernels from all six cobs.
Add the onion, tomato, and cilantro to the bowl with the corn. Stir to combine. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper. Pour over the salad and stir to coat. Enjoy immediately or refrigerate until ready to eat.
Step By Step Photos
I love, love, LOVE oven roasted corn. No prep work, just throw it in a preheated oven and come back later. I find that 350 degrees for 35 minutes is perfect every time (for my oven).
After the corn is done cooking, pull off the husks and corn silk. Both come off very quickly and easily. Either cut the bottom of the cob off or break it off so that you can have a stable base to stand the cob up on. Stand the cob in a bowl (to catch the kernels) and use a small knife to cut the kernels off. Cut the kernels off all six cobs. …and try not to eat them as you go.
While the corn is cooking and cooling, you can prep the rest of the ingredients. Dice the onion, slice the little tomatoes in half, and roughly chop the cilantro. Add them to the bowl and give it a good stir.
Whip up the quick dressing by stirring together the olive oil, lemon juice, cumin, salt, and some freshly cracked pepper.
Pour the dressing over the salad and stir it all together. Taste the salad to see if you want more salt. The dressing is SUPER light, it just kind of holds all of the flavors together and adds moisture. The flavor continues to get better as it refrigerates, so stir it every time before it’s served.
Super fresh for summer!