Roasted Corn Salad

Roasted Corn Salad

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: 4 Servings

Try serving this fresh corn salad as a colorful and delicious alternative to a classic mixed green or iceberg salad.


  • 4 fresh ears of corn, cut off the cob
  • 4 teaspoons unsalted butter, melted
  • salt and freshly ground black pepper
  • 1/2 red onion, sliced
  • 2 tablespoons diced roasted red bell pepper (store-bought is fine)
  • 1 tablespoon slivered green olives
  • 2 scallions, white and tender green parts, thinly sliced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon sherry vinegar
  • 2 tablespoons olive oil


  1. Using a sharp knife carefully cut the kernels off of the corn cobs and set aside.
  2. Place a large sauté pan over high heat. Once the pan becomes extremely hot, add the kernels and cook until they start to pop.
  3. Stir in the butter and the onion and cook the mixture for 3 minutes, then add the bell pepper, olives, scallions, basil, vinegar, oil and a few pinches of salt and pepper.
  4. Toss the mixture to combine and cook for 2 minutes before transferring to a bowl and serving warm.


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