This Roasted Corn Salad is both delicious & healthy. It's a quick & easy Mexican-inspired side dish featuring fresh grilled corn & a rainbow of vegetables topped with a citrusy lime dressing. Serve it chilled paired with summer BBQs, roasted dinners, or even as a dip.
Summer calls for BBQs and easy side dishes that use all the delicious seasonal fruits and vegetables available. There are lots of summer salads I love to make like Southwest Black Bean Salad, Honeydew Peach Salad, and Watermelon Salad but I know my family's favorite. It's this "hard-to-believe-it's- healthy" Roasted Corn Salad with avocado and tomato. Add in the smoky flavor when you grill the corn on the cob and it puts this salad over the top.
Since we grill so much during the summer, grilling up a few extra pieces of corn on the cob to make this salad even tastier is a no-brainer. It's super healthy, easy to make, and packed with tomatoes, bell peppers, cilantro, jalapenos, and avocado. Just look at all those fresh and delicious vegetables! It's like eating the rainbow! Healthy, right!
Table of contents
It's the ingredients that make this salad so good!
- Corn - adds a sweet flavor and, when grilled, lends a nice smoky taste to the mix. Add in just a little char and it's exceptional!
- Tomatoes - give this salad it's wonderful moistness.
- Bell Peppers - of any color, add the crunch.
- Onion - either sweet, white, or red, lends a savory touch.
- Jalapenos - bring the heat. Add as much or as little as you like.
- Cilantro - gives an herbal edge to the mix. If you're not into cilantro change it out with parsley or basil.
- Avocado - adds the cool and creamy with some healthy fats. Add it just before serving the salad to keep it nice and green.
- Lime Dressing - the topping that brings the whole together with a bright, zesty but light flavor. The citrus also helps the salad, especially the avocado, from turning brown while waiting to serve.
How to grill corn on the cob
OK, so you've decided to make this awesome roasted corn salad but you're not sure how to grill the corn on the cob. No worries, I've got you covered!
This salad does best with husked corn to get the smokiest, charred flavor from the corn. All you need to do is husk the corn while you preheat the grill to medium high to high (depending on your grill). Put the ears directly over the heat and cook for about 2-½ minutes per side on each of 4 sides. You want the corn to develop some nice charred spots.
If I know I am going to be making this salad ahead of time, I always grill 3-4 extra corn on the cobs with dinner the night before. If it is a spur of the moment, I just use a can of whole kernel corn and roast it on top of the stove in a dry frying pan for about 5-10 minutes.
How to make Grilled Corn Salad
Lime Dressing
- Gather the ingredients for the dressing. You will need lime juice and zest, honey, olive oil, red wine vinegar as well as salt and pepper.
- Whisk all the ingredients together and set aside.
How to make a corn salad
- After grilling corn, let it cool. Then, using a sharp knife, cut the kernels from the cob. If not grilling the corn, use a can of whole kernel corn and roast it on top of the stove in a dry frying pan for about 5-10 minutes. Proceed as directed below.
- Chop the remaining ingredients - red pepper, jalapeno, onion, tomato, garlic, cilantro, and avocado. Tip: If making the salad the day before, don't add the avocado until just prior to serving or up to one hour before. See below for an easy way to peel and dice avocado.
How to peel an avocado
First, cut the avocado in half and remove the seed by placing the blade of the knife into it. Lift it out and discard. Next, scoop the flesh out with a cereal-sized spoon by starting at one end and working underneath to the other. Place on a cutting board, flat side down, and dice. Add to salad.
- Place all ingredients in a medium sized bowl and toss gently with a spoon.
- Drizzle lime dressing over vegetables and toss lightly to coat. It's best to let flavors marinate in the refrigerator for at least 1 hour prior to serving.
This bright, cool, and colorful corn, avocado and tomato salad just shines on the picnic table. It is best if served the same day it is made. However, it will keep 2-3 days in the refrigerator although you may have to swap out the avocado.
I like to serve this healthy corn salad that abounds with flavor and texture with burgers, grilled chicken, salmon, shrimp, or a nice juicy steak. It also makes a fantastic dip with chips or even a topping for tacos. Enjoy!
Variations
- Love cheese? This salad goes great with a little crumbled feta or gorgonzola.
- Love vegetables? Add zucchini and cucumbers.
- Make it a Mexican version by adding a little mayo, cojita cheese, and taco seasoning. Check out Dinner at the Zoos recipe for Mexican Corn Salad.
- Go Southwestern with the addition of 1 can of rinsed and drained black beans.
- Add a touch of cilantro to the lime dressing for a more herbal flavor.
More summer sides recipes
Grilled Corn with Parmesan Chili Butter is super simple. Just grill the corn and add this easy 4- ingredient chili butter to melt on top.
Roasted Red Potato Salad with Bacon takes the classic to the next level. Smoky flavor mixed with bacon, what could be better?!
Roasted Vegetable Salad is fantastic with a drizzle of savory balsamic vinaigrette with honey.
Cucumber Tomato Salad with red onions and a simple vinaigrette dressing.
Find lots of healthy salad recipes right here on 2CM!
Roasted Corn Salad
Ingredients
Salad
- 3 ears corn on the cob or 2 cups canned corn kernels
- 1 avocado, diced
- ½ jalapeno seeded & chopped fine
- ½ red bell pepper, diced
- 1 medium tomato, diced
- ¼ cup onion, diced
- ¼ bunch cilantro, chopped
- ½ teaspoon minced garlic or 1 clove
Lime Dressing
- 1 lime, zested & juiced (about 2 Tablespoons juice)
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 1 Tablespoon red wine vinegar
- Salt & pepper to taste
Instructions
- Mix all ingredients for lime dressing and set aside.
- Rinse corn and pat dry.
- Preheat grill to medium-high to high. Place corn on grill and cook 2-½ minutes on each of 4 sides. Remove and let cool.
- If using canned corn, heat skillet over medium-high heat. Rinse and pat corn dry then pour into skillet. Roast for 5-10 minutes or until it starts to turn brown.
- In a large bowl, combine corn and remaining chopped vegetable and herb ingredients.
- Toss with dressing and refrigerate for at least 1 hour to let flavors blend.
Notes
- Love cheese? This salad goes great with a little crumbled feta or gorgonzola.
- Love vegetables? Add zucchini and cucumbers.
- Make it a Mexican version by adding a little mayo, cojita cheese, and taco seasoning.
- Go Southwestern with the addition of 1 can of rinsed and drained black beans.
Nutrition
This post has been updated with new photos and step by step instructions. It was first published on May 31, 2016.
