Real Recipes From Real Home Cooks ®

summer roasted corn salad

(3 ratings)
Blue Ribbon Recipe by
Christine Hadden
whitman, MA

Summertime finds me with an overabundance of corn. This side dish is a refreshing change to the same old, same old.

Blue Ribbon Recipe

Fresh salads are a staple on many summer menus, and this roasted corn salad should be served all summer long. This salad has simple ingredients and is not overdressed. It contains a mix of sweet roasted corn, zesty onion, and mild zucchini. Ribbons of fresh basil are folded in. Dressed with a touch of tangy balsamic vinegar, and a dash of salt and pepper, it's a delicious side dish.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For summer roasted corn salad

  • 3 lg
    ears of corn, still in husks
  • 1 md
    zucchini, sliced thinly
  • 1/2 sm
    red onion, diced
  • 4 lg
    fresh basil leaves, sliced into ribbons
  • salt, to taste
  • pepper, to taste
  • 1 Tbsp
    balsamic vinegar

How To Make summer roasted corn salad

  • Roast the corn.
    Preheat oven to 350 degrees F. Place corn in a preheated oven with husks and silks still intact. Roast for 30 minutes.
  • Cool roasted corn.
    Allow to cool a bit.
  • Remove the husks.
    Remove husks and silks. They should come off easily at this point.
  • Remove kernels from the cob.
    Once the corn is cooled, run a knife down the sides of the corn to remove kernels. Place kernels in a bowl and discard cobs.
  • Add corn, zucchini, and onion to a bowl.
    To the corn add onion, zucchini, and basil.
  • Season with salt and pepper.
    Season with salt and pepper.
  • Drizzle with balsamic dressing and mix.
    Drizzle balsamic just before serving.