Last updated on September 14th, 2023 at 10:27 am
Roasted Corn Salad – This easy-to-make delicious corn salad comes together very quickly and requires only a couple of ingredients. It is mildly spicy, sweet, and juicy; perfect for summertime or any time you want something with sweetcorn.
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Snacktimes are incomplete here at our house if we didn’t make this roasted corn salad at least once a week. It is so very humble yet reminds me of street food. Although nothing can beat the authencity of whatever corn we have from the street vendors, this salad comes quick close to it. It is also a great alternative to movie night popcorn and because it is quick to make I end up making this often.
If you are into salads, try this Hawaiian Chicken Salad next. For corn lovers, I have this classic cheese corn balls recipe I want you to try.
Why I love this recipe:
Like I said, it is super quick. Just pop the corn cobs on the skillet while you chop the rest of the ingredients. Adn then all that is left is to mix them all together. Also great for summertime gatherings because it involved grilling!
Recipe for Roasted Corn Salad :
What goes into this:
- Cilantro / Coriander Leaves: Finely chop coriander leaves and add it to the salad. Skip the stalks, it doesn’t go well in salad.
- Red onions: For a spicy and sweet and pungent flavor, red onions work bes for this roasted corn salad but you can use yellow onions or shallots instead.
- Tomatoes: I like to use chopped Roma tomatoes here without the seeds of course. A good alternative to this is to use chery tomatoes. Pick any tomato that is firm in nature.
- Lime / Lemon: I like to use lime or lemon interchangeably. Use whatever is available in your fridge.
- Peanuts: I love peanuts and how crunchy they are in an otherwise soft and mellow salad.
Serving Suggestions for this roasted corn salad:
Serve this roasted corn salad alongside grilled chicken breasts or kebabs, with roasted vegetables or garlic bread. Another great way to use this would be with tacos or burrito bowls.
How to store this roasted corn salad:
This corn salad keeps well in the refrigerator for about 3 days. Store it in a glass container with an airtight lid. Also, skip the salt if you’re going to store it for more than a day, as in like meal prep. The salt pulls out the moisture from the ingredients and makes it very soggy.
If you’d like to meal prep, roast or grill the corn and remove the kernels. Store them in a zip loc. Chop the other ingredients, skip the lemon juice and salt. Store the chopped ingredients in a ziploc bag. On the day you want to make the roasted corn salad, mix it all up and add the lemon and salt.
Notes:
- You can also grill the corn on an open flame or an actual grill; whichever is convenient for you. Just remember that these two methods will result in quicker charred kernels. To control that, you can wrap the cobs in foil until it is half cooked and then grill it without the foil for that lovely char.
- Ensure that you serve this salad immediately just like any other salad. The salt and lemon juice will bring out more moisture from other ingredients and the salad will turn soggy.
- If you’re allergic to peanuts, please skip them. It is added only for the crunch factor. Instead you can add cashews or walnuts in its place.
- You can remove each kernel manually using your fingers. It takes time but there’ll be no wastage of corn kernels.
- To grill in the oven: Place the corn in the oven and in broil mode. Cook for 20 minutes at 350 F / 180 C.
- If you have frozen corn kernels, you can char them over high heat in a skillet and use the same.
FAQs:
You can always skip them. But for added crunch factor, use cashews or pistachios or walnuts instead.
Mint leaves or basil leaves go fantastic in this recipe.
You can use yellow onions or shallots
On stovetop grill, open flame or regular grill. If none of these methods work then you can use boil corn instead. However you will miss the roasted flavor and charred texture of the corn.
Add more or less jalapenos or chillies as per your liking.
One word – Cheese! Simply crumble some cojita or feta cheese over this roasted corn salad.
Add 1/4 tsp Amchur powder or Chat masala and then 1/2 tsp of Kasmiri Chilli Powder.
More recipes you might like:
Grilled Corn Salad | Grilled Corn Salad Recipe
Ingredients
- 2 ears Sweet Corn , husk removed
- 1 small Red or Yellow Onion , chopped
- 1 medium Tomato , chopped
- 1/4 cup Cilantro / Coriander Leaves , chopped, loosely packed
- 1 Lemon
- 1/8 tsp Cumin Powder
- 1/2 tsp Salt , adjust to taste
- 2 medium Green chillies or Jalapenos , finely minced
- 1/4 cup Dry Roasted Peanuts , skin removed
Instructions
- Brush some oil on a skillet and once the skillet is hot, place the corn cobs on it. Reduce heat to low-medium and grill it until it begins to char. Repeat with all sides. Transfer it onto a plate.
- Alternative Option 1: Place the corn in the oven and in broil mode. Cook for 20 minutes at 350 F / 180 C.
- Once the corn is cool enough to handle, run a knife along the sides close to the hard part of the cob to remove the kernels. Repeat on all sides.
- Alternative Option 2: You can remove each kernel manually using you fingers. It takes time but there'll be no wastage of corn kernels.
- Transfer the corn kernels to a salad bowl. Add the chopped onions, tomatoes, cilantro leaves, green chillies and mix it thoroughly.
- Add the salt, cumin powder and lemon juice. Give it a quick mix. Followed by the peanuts. Mix it one last time and serve it immediately.!
Notes
- You can also grill the corn on an open flame or an actual grill; whichever is convenient for you. Just remember that these two methods will result in quicker charred kernels. To control that, you can wrap the cobs in foil until it is half cooked and then grill it without the foil for that lovely char.
- Ensure that you serve this salad immediately just like any other salad. The salt and lemon juice will bring out more moisture from other ingredients and the salad will turn soggy.
- If you’re allergic to peanuts, please skip them. It is added only for crunch factor.
- You can remove each kernel manually using your fingers. It takes time but there’ll be no wastage of corn kernels.
- To grill in the oven: Place the corn in the oven and in broil mode. Cook for 20 minutes at 350 F / 180 C.
- If you have frozen corn kernels, you can char them over high heat in a skillet and use the same.Ā
Made this? Got doubts? Let me know what you think in the comments below!
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