Roasted corn salad is quick & easy. Fresh roasted corn, a rainbow of vegetables & lime vinaigrette. It's a healthy, delicious side for any meal.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Author Linda Warren



  • 2 cups (1 can) corn kernels, roasted or 3 ears, grilled
  • 1 avocado, diced
  • 1/2 jalapeno, seeded & chopped fine
  • 1/2 red bell pepper, diced
  • 1 medium tomato, diced
  • 1/4 cup onion, diced
  • 1/4 bunch cilantro, chopped
  • 1/2 teaspoon minced garlic or 1 clove


  • 1 lime, zested & juiced (about 2 Tablespoons juice)
  • 2 Tablespoons olive oil
  • 2 Tablespoons honey
  • 1 Tablespoon red wine vinegar
  • Salt & pepper to taste


  1. Mix all ingredients for vinaigrette and set aside.
  2. Rinse corn and pat dry.
  3. Heat skillet over medium-high heat and pour corn in.
  4. Roast for 5-10 minutes or until it starts to turn brown. You can also grill the corn on the cob and cut off to add to salad - makes it 100% better too!
  5. In a large bowl, combine corn and remaining salad ingredients.
  6. Toss with vinaigrette and refrigerate for at least 1 hour so that flavors can blend.

Recipe Notes

Tip: Measure out the olive oil in measuring spoon first then honey. The oil will make the honey slide right off the spoon. Total time does not include 1 hour chill time.