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roasted corn salad in a white bowl
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Roasted Corn Salad

An easy to put together roasted corn salad that combines caramelized corn with other summer veggies in a delicious side dish you can eat as salad, as a corn dip, or even a topping for meats and tacos!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican
Servings: 16 servings
Calories: 62kcal
Author: Britni Vigil

Ingredients

Roasted Corn Salad

  • 2 15 oz (cans) sweet corn drained and dried (or 4 cups fresh corn, about 5-6 ears)
  • 1 TBS extra virgin olive oil
  • ½ tsp sea salt
  • 1 medium red bell pepper seeded and diced to corn kernel size
  • 1 15 oz can black beans drained and rinsed
  • 1 medium cucumber seeded and diced to corn kernel size
  • 1 cup feta diced to corn kernel size (5-6oz)
  • 1 medium ripe avocado diced to corn kernel size

Dressing

  • 2 cups tightly packed cilantro about 2 bunches
  • ¼ cup fresh lime juice 2-3 medium limes
  • 1 clove garlic minced
  • 1 TBS honey

Instructions

Corn Salad

  • Heat a large saute pan over medium to medium-high heat.
  • Once hot, add 1 tbsp extra virgin olive oil and swirl to coat the pan.
  • Add the dry corn and toss to combine with the olive oil. Then sprinkle with 1/2 tsp sea salt and stir to combine again.
  • Add the diced red pepper then stir again to combine.
  • Continue to cook, stirring only every few minutes, until the corn has browned and caramelized, about 10-15 minutes.
  • Once the corn and peppers have carmelized, add the black beans and cook until the beans have warmed, about 2-3 minutes.
  • Remove from heat and add to a large serving bowl.
  • Add the diced cucumber, feta, and avocado and toss/stir to combine.
  • Add ½ cup dressing to start and toss to combine. Salt to taste and add more dressing as desired.
  • Serve warm and enjoy with corn chips, grilled meats, or all by itself!

Dressing

  • Add the cilantro, lime juice, garlic, honey, and salt in a food processor and pulse to combine.
  • With the blade running, slowly pour in the olive oil and process until smooth.

Notes

Using fresh corn: If using fresh corn, you'll need four cups of corn, which is typically about 5-6 ears of corn depending on the size. 
How to Store: 
If you have any leftover roasted corn salad, just put it in an airtight container and store in the fridge for up to five days.
When you want to eat the leftovers, you either eat them cold or put it in an oven safe container, add to a cold oven, and preheat the oven to 350 degrees. By the time the oven is preheated, the salad will have warmed up perfectly.
How to Make Ahead of Time: 
  1. Roast the corn, peppers, and black beans just as written. Then place those in a an oven safe airtight container and refrigerate overnight.
  2. Make the dressing as written, put in an airtight container and refrigerate overnight.
  3. Chop the cucumbers, avocado, and feta and store in an airtight container in the refrigerator.
  4. Just before you’re ready to serve, use the reheating instructions above to warm up the corn mixture (if you want to serve it warm) and once it’s warm, add the other ingredients and dressing to serve.

Nutrition

Calories: 62kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 182mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 0.2mg