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Recipe: Roasted Corn Salad

After almost 4 years in San Diego I’m still getting used to some fruits and vegetables coming into season a little sooner than what I’m used to. One of these is corn! I grew up in a small town in Nebraska and corn for us would typically start getting really good more into August but I’m seeing it ready to go here and its one of my favorite things. It reminds me of home (the Cornhusker state!) Its sweet, savory, crunch, and can be eaten hot or cold. I love putting it on the grill but I also love it steamed, boiled and roasted. Its seemingly good in every way as long as it is super fresh! The key to good corn is definitely freshness as it begins to lose its sweetness the moment its picked. You see, at that moment the corn begins to turn its natural sugars into flavorless starches. This is expedited if its not kept cold. So, if you are buying corn while its fresh but aren’t able or don’t plan to use it right away I’d suggest you blanche and freeze the kernels right away to preserve its fresh flavor. There is really nothing worse than corn that has sat too long!

Our recipe this week is for a simple corn salad that utilizes a unique way of cooking the corn that makes shucking and preparing it clean and simple. Simply roast it before you shuck it! Not only does this technique make the shucking and removal of the silks easier, it also bumps up the corn flavor by steaming the kernels in the husk. Also, don’t throw away those cobs once the kernels have been removed. When added to a vegetable or soup stock they can add a ton of flavor and sweetness!

Roasted Corn Salad

4 Ears Corn on the Cob

1 Pint Cherry Tomatoes, Cut in half

½ bunch Scallion, thinly sliced

1 Red Bell Pepper, diced

½ bunch Cilantro, minced

1 Small Cucumber, Diced

1 Lime

2 Tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste


1) Place the corn on a baking sheet and put into a 425 F oven. Roast approximately 25-30 minutes or until husk is lightly browned and kernels are tender but still a bit crunchy. Set aside to cool.

2) While the corn is cooling prepare the remaining vegetables and place into a large bowl.

3) Shuck the corn (this should be easy now!), remove the silks, and cut the kernels off with a knife. Place the kernels into the bowl with the other vegetables.

4) Cut the lime in half and squeeze the juice over the salad. Drizzle with the olive oil and season with salt and pepper.

5) Toss and serve!

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