Roasted Corn Salad
Roasted Corn Salad is easy is a quick and easy grilled corn salad and a must-have addition to your list of easy salad recipes. Whether you’re hosting a backyard cookout, attending a summer potluck, or simply craving a fresh corn and vegetable salad, this summer salad recipe is perfect for all.
If you are looking for healthy salad ideas that double as mouthwatering BBQ side dishes? this roasted summer corn salad with it’s zesty, bright and fresh flavours is perfect. Grilled corn salad makes for the best side dish for summer potlucks or BBQs. Fresh corn with creamy avocado and juicy tomatoes brings out the best flavours and it is healthy to the core!
From charred corn kernels and crunchy bell peppers to a tangy lime dressing, all ingredients come together to make a bold flavor.
I am sharing with you a a step-by-step guide on how to make roasted corn salad at home. This recipe is also easily adaptable to a Mexican-inspired corn salad by adding a few extra spices, or you can keep it simple and use it as a vegetarian roasted corn salad with fresh herbs. Make it because its crowd-pleaser and a refreshing light summer side dish
This Tex Mex style roasted corn salad or grilled corn salad recipe has two parts. First is roasting corn and second is making Roasted corn salad with Feta and avocados.
This Salad is inspired by Mexican corn on the cob, which is served with crumbly cheese. Well, this salad is Elotes meets Esquites.
Esquites is corn salad with a mayonnaise dressing. I wanted to skip mayonnaise so I made roasted corn salad without mayonnaise. I add avocado for the creaminess and good fats instead of mayonnaise.
This Roasted Corn Salad with Avocados is:
- A fresh and brightly flavoured corn dish with Latin flavours.
- It is completely vegetarian.
- You can enjoy this as a side dish, salad or salsa
- You can make it in advance ahead of time.
- Great for serving in summer parties, barbecues or bring into the Potluck picnics
Ingredients for Roasted Corn Salad
The ingredients for making this Esquite salad without mayonnaise are:
- Fresh corn: I fire-roasted the corn on the Cob and then cut the corn kernels when it was slightly cooled down.
- Red pepper: To add heat if you can’t find it you can use chopped jalapeño.
- Cherry tomatoes: (cut into halves)
- Fresh cilantro
- Cucumber chopped
- Kidney beans: I use kidney beans that are boiled, cooled and drained. You can use canned kidney beans if you like.
- Avocado chopped
- lime juice or lemon juice
- Seasonings: Black pepper, salt, Red chilli flakes
- Cotija cheese: If you can’t find it you can use crumbled feta or queso fresco.
Optional: I use a few other ingredients to make this Mexican style Roasted corn salad.
- Mayonnaise or Sour cream
- Scallions or Red onions
- Extra lemon wedges (if someone like more sourness)
How to Make Roasted Corn Salad at Home (Tex Mex Style Esquites)
Roast the Corn
- Roast 2 medium-sized corn cobs on an open fire until charred corn kernels appear.
- Alternatively, you can use a grill over medium-high heat for about 5 minutes, rotating often to achieve that nice, grilled corn salad flavor.
Cool & Cut
- Once the corn has lightly cooled, cut the sweet corn kernels off the cob using a sharp knife.
Prep the Vegetables
- In a large mixing bowl, add chopped cucumbers, cherry tomatoes (halved), kidney beans, chopped avocados, and red peppers (sliced or chopped).
- Toss in the fresh cilantro (or coriander) for bright, herbaceous notes.
Combine Everything
- Pour the dressing over your vegetable mix.
- Add the roasted corn kernels and gently stir to ensure everything is coated well.
Season & Garnish
- Adjust salt and pepper to taste.
- Top generously with crumbled cotija or feta cheese for a salty, creamy finish.
Serve & Enjoy
- This dish can be served immediately or chilled. It’s delicious as a vegetarian roasted corn salad with fresh herbs or even as a dip with tortilla chips!
Can I Use Frozen Corn Instead of Fresh Corn for This Roasted Corn Salad?
Absolutely. If fresh sweet corn isn’t available, use frozen corn kernels. Thaw and pat them dry before charred corn in a skillet or oven.
Can I Make This Roasted Corn Salad in Advance
Yes. Prepare and assemble the main ingredients (like charred corn, chopped veggies, and kidney beans) a few hours beforehand. Keep the cotija cheese or feta separate and add the lime dressing just before serving. This ensures your BBQ side dish or salad for a barbecue stays fresh and crisp.
Is This Corn Salad Good To Pack For Lunch Box
Yes! I mostly pack it in my lunchbox, salt and lime juice can make veggies and tomatoes release juices and it may go limp. So, I pack the salad and the dressing in the separate containers.
What If I Don’t Have Cotija Cheese?
Cotija and feta both add a salty, creamy element to this summer salad recipe, but feel free to omit or substitute with another crumbly cheese
How Do I Store Leftover Grilled Corn Salad?
Transfer leftovers to an airtight container and refrigerate for up to 2–3 days. The flavors often deepen as it sits, making it an excellent easy salad recipe for meal prep. Just re-toss with any leftover tangy lime dressing to revive the flavors before serving.
What to Serve with Roasted Corn Salad
I usually serve chopped up boiled eggs to add proteins. Sometimes I also serve this as a Tex Mex style corn salsa with Chips as a starter or appetiser. You can also enjoy this as a side with Enchiladas, Tacos or Mexican rice.
Serving Suggestions & Variations
- Southwestern Twist: Add black beans, diced tomatoes, and sliced avocados for a hearty Southwestern salad.
- Mexican-Inspired Corn Salad: Crumble cotija cheese or feta on top, and sprinkle extra chili powder for a bright, tangy finish.
- Protein Boost: Toss in grilled chicken or shrimp for a wholesome meal.
- Make It Vegan: The recipe is already vegetarian; just double-check any optional cheese or additional ingredients for a fully vegan dish.
Enjoy this bright, fresh, and flavorful corn salad recipe—a perfect companion for any meal, from casual backyard gatherings to festive holiday spreads. Give it a try and watch it become a staple on your dinner table!
More Corn Recipes to Try
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
Roasted Corn Salad
Equipment
- Mixing bowl
- Salad mixing spoons
Ingredients
- 1 cups corn roasted and cut from the cob
- 1 red pepper chopped
- 1/4 cup tomatoes cut into halves
- 1/4 cup fresh cilantro chopped
- 1 cucumber chopped
- 1 cup Kidney beans boiled and drained
- 1/2 avocado chopped
- 2 tbsp lime juice from about 1 lime
- 1/4 tsp black pepper ground
- 1/4 tsp salt
- 1/2 cup cotija cheese or feta, crumbled.
Instructions
- On Open fire roast the corn on the cob. I used 2 medium-sized corns here. You can grill the corn over a grill if you like.
- Cut the corn off the cob once it slightly cools down.
- Now in a mixing bowl add chopped cucumbers, roasted corn, cherry tomatoes cut into halves, chopped avocados, kidney beans and sliced red peppers for mild heat and cilantro or coriander leaves for freshest flavours.
- Now in a bowl add lime juice and salt. Add scallion mayonnaise or sour cream if using ( I skipped to make it very healthy)
- Stir and toss everything together until well combined.
- Add salt to taste and black pepper as per your taste.
- To serve garnish with crumbled feta cheese and Enjoy!
What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!