Summer Corn Salad

This deliciously fresh Summer Corn Salad is crunchy, sweet and savory with a light flavor of char running throughout. It is the perfect side to bring with you to any potluck or barbecue; it pairs well with steak, fish or chicken, but is completely vegan and gluten free!

Why You Will Love This Salad

At the height of summer, I can't imagine a more delicious base for salad than roasted sweet corn. This deliciously fresh side pairs well with just about everything you'd find at a summer barbecue. Equal parts salad and mild salsa, this is a crunchy, sweet and savory masterpiece that'll dress up any main dish!

Since this yummy summer salad is naturally vegan and gluten free, it is perfect for sharing with everyone. It also happens to do well at room temperature, making it perfect for setting up on the buffet or packing for picnics.

As with most salad recipes, this corn-focused healthy side is super simple to put together. The most work that you have to do is charring the corn, which is simple to do inside if you have a gas stovetop, or out on the barbecue. And if you have neither, don't fret! You can also use a sheet pan and your oven's broil function.

Pair this sweet corn salad with everything from chicken to beef, salmon to shrimp. It's also delightful for eating straight from the bowl with tortilla chips!

Ingredients and Substitutions

This simple summer salad relies on fresh produce and just a handful of pantry staples. Here's everything you'll need:

• Cilantro - While I love the fresh taste of cilantro, I know it can be a divisive herb. If you are anti-cilantro in sentiment, feel free to swap in fresh parsley or basil instead.
• Cherry Tomatoes - Cherry tomatoes are not only delicious, they're also adorable and perfectly sized for using in a salad. You can feel free to use regular slicing tomatoes instead; just be sure to cut them into bite sized chunks.
• Corn - If you have either a gas range or a barbecue, I recommend opting for fresh corn on the cob while it is in season. In a pinch, you can also use frozen corn kernels that have been roasted in the oven to get that yummy char flavor.
• Cucumber - Either opt for a seedless variety, or be sure to scoop out the seeds before cutting into cubes.
• Red Onion - A sweet yellow onion (like Vidalia) will also work here. If you'd like to remove some of the pungency of fresh onion, soak diced onion in cool water for 10-15 minutes then drain thoroughly before adding to the corn salad.
• Radish - I used plain radish here, but any variety will work. To increase their crispiness, soak the slices in ice water for 10-15 minutes then drain before adding to the salad.
• Jalapeño - If you like things hot like I do, this should be a welcome addition. To tame the heat, remove the stems and seeds prior to dicing. You can also swap in serrano peppers if you prefer, or omit entirely for a very mild salad.
• Olive Oil - When possible, use cold-pressed extra virgin olive oil for the best flavor.
• Cumin - I used ground cumin here, but you can use whole cumin seed and pulverize it in a spice grinder or mortar and pestle instead.
• Paprika - Use hot, sweet or smoked paprika depending on your flavor preferences. You can also swap in another red chili powder instead.
• Lime - Fresh lime juice pairs marvelously well with cilantro, jalapeño and corn. To get the most juice from your citrus, give it a firm roll on the countertop for 10-15 seconds prior to cutting. You can also substitute fresh lemon juice or the vinegar of your choice. I recommend either rice, apple cider or red wine vinegar.

How to Make Corn Salad

First, you're going to want to get some color on your corn kernels to intensify their sweet flavor. You have three options here:

1. Stove-top grilling method - Place corn directly on top of flame and roast, turning every few minutes, until the color is evenly distributed.
2. Oven - Cover with foil and roast in preheated oven at 350 degrees for 20 minutes.
3. BBQ grill - Place on the grates and cook for about 15 minutes, rotating to grill evenly.

Once the corn is roasted, remove the kernels from the cob.

TIP: If you have a bundt pan, this is a great opportunity to use it. Balance the cob on the center tube, then slice off the kernels. The cake pan should catch everything and keep your counters clean!

In a small jar or bowl, combine all the salad dressing ingredients and whisk or shake to combine.

Add tomatoes, radish, cucumber, red onion, jalapeño and cilantro along with prepared dressing.

Toss well to combine. Taste and season with salt and pepper as needed, tossing to incorporate. Serve within 3 hours for best results. Enjoy!

FAQs

Variations

This sweet summer corn salad is perfect as is, but you are free to customize it to your liking. Here are a few variations I've tried and liked in the past:

• Boil or steam the corn instead of grilling it.
• Add more veggies like avocado, grilled zucchini, asparagus, or arugula.
• Add olives and feta for Mediterranean flavors, especially if using parsley.
• Bulk it up with legumes or grains like chickpeas, black beans, kidney beans, quinoa, or short pasta.
• Add protein like chicken or shrimp to turn this into an entrée salad.

If you come up with any delicious flavor combos I should know about, be sure to comment below!

Serving Ideas

One of the things I like best about this fresh summer side is how well it pairs with just about everything. Here's a short list of mains that taste delicious with my roasted corn salad:

• Steak or ribs.
• Salmon, shrimp or cod.
• Roasted or barbecued chicken.
• As a salsa on tacos.
• With grilled kababs.
• Added to grain bowls.
• Tossed with pasta.

No matter how you serve this crunchy, refreshing salad, I'm pretty sure you're going to love it.

Still hungry for more sweet corn? I don't blame you! Here are more of my favorite corn-based recipes for you: Tomato Corn Avocado Salad, Crisp Corn Pakoda, Corn Cheese Balls, Corn Fritters, Corn Salsa.

Storage and Freezing

This delightful corn salad recipe does best when served 2-3 hours after assembly. Store any leftovers in clean container in the fridge for up to 3 days. I do not recommend freezing, as the texture of the veggies will suffer greatly.

More Summer Recipes

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