Roasted Corn Salad

Ingredients

• 4fresh corn cobs
• 150 g (1 cup)chopped cucumber
• 150 g (1 cup)cherry tomatoes, halved
• 75 g (1/2 cup)chopped onion
• 8 g (1/2 cup)chopped fresh coriander
• 1avocado
• 60 ml (1/4 cup)olive oil
• 30 ml (2 tablespoons)fresh lemon juice
• 2.5 ml (1/2 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)roasted cumin powder
• 2.5 ml (1/2 teaspoon)smoked paprika
• to tastesalt and pepper

Instructions

1. 1

   Heat the skillet

   Heat a cast-iron skillet until smoking hot. Add 1 tablespoon of oil and season with a pinch of salt and pepper.

2. 2

   Char the corn

   Roast the corn kernels for about 5–6 minutes, stirring occasionally, until they look charred and smell fragrant.

3. 3

   Cool the corn

   Set the corn aside and let it cool completely before adding the other vegetables.

4. 4

   Mix the dressing

   Mix the dressing ingredients well and set it aside.

5. 5

   Combine the salad

   Put the cooled roasted corn, chopped cucumber, halved cherry tomatoes, onion, avocado and fresh coriander in a salad bowl.

6. 6

   Dress and toss

   Drizzle over as much dressing as you like, then toss everything well.

What is roasted corn salad?

This is a fresh American-style salad built around sweetcorn cooked until its kernels are lightly charred. The combination of corn, crisp vegetables, avocado and a lemon dressing makes it a good fit for summer meals.

Charred corn: cooking it in a very hot skillet adds a toasted flavour that gives the fresh ingredients more depth. The lemony dressing and warm spices bring the different elements together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 2g protein, 12g carbs, 10g fat.

The corn and vegetables provide most of the carbohydrates, while olive oil and avocado contribute much of the fat. There is some protein from the corn, but this salad is best balanced with a protein-rich main such as grilled fish, chicken or beans.

Getting the corn ready

Hot skillet: let the cast-iron pan heat until it is smoking hot before adding the oil and corn. This helps the kernels char rather than simply warm through.

Cooling time: leave the roasted corn until completely cool before mixing it with the other vegetables. This keeps the cucumber, tomatoes and avocado fresh-tasting.

The dressing and spices

Lemon and oil: the lemon juice gives the dressing a bright, tart flavour, while olive oil provides richness. Mix the dressing ingredients well before adding it to the bowl.

Seasoning: garlic powder, roasted cumin and smoked paprika add savoury, smoky notes. Add dressing gradually so you can coat the salad without overwhelming its fresh flavours.

Balancing the textures

Fresh vegetables: cucumber and halved cherry tomatoes bring crunch and juiciness alongside the tender corn. Chop the onion and coriander so they are distributed through the salad.

Avocado: add it to the bowl with the cooled corn and vegetables, then toss gently to avoid crushing it. The finished salad should have a mix of crisp, juicy and creamy bites.

When the salad is ready

Corn: look for darkened, charred patches on the kernels and use the recipe’s 5–6 minute cooking time as a guide. Stir during cooking so the corn roasts evenly.

Serving: toss with the dressing shortly before serving for the freshest texture. It works well alongside grilled food at a barbecue or as part of a potluck spread.

What to serve it with

This salad makes a bright side for grilled vegetables, chicken or fish, and its lemon dressing complements smoky barbecue flavours. It can also be served with bread or other salads as part of a casual summer meal.

Recipe notes & tips

• Heat the skillet thoroughly before adding the corn so the kernels can char.
• Stir the corn occasionally during its 5–6 minutes in the pan.
• Let the corn cool completely before combining it with the fresh vegetables.
• Mix the dressing separately before drizzling it over the salad.
• Add the dressing a little at a time and toss to coat everything evenly.

Variations

• Extra herbs: add more fresh coriander for a stronger herbal flavour.
• More citrus: increase the lemon juice slightly for a sharper dressing.
• Milder onion: use less chopped onion for a gentler bite.
• More smoky flavour: add a little extra smoked paprika to the dressing.
• Chunkier salad: cut the cucumber and avocado into larger pieces.

Common mistakes to avoid

• Cool corn: mixing it in while hot can affect the fresh vegetables; let it cool completely first.
• Lukewarm skillet: the corn may not char well; heat the cast-iron pan until smoking hot.
• Skipping the stir: kernels can cook unevenly; stir them occasionally during roasting.
• Too much dressing: it can mask the vegetables; drizzle it on gradually and toss as you go.
• Rough tossing: avocado can become mashed; toss gently to keep its pieces intact.

How to store

Store leftovers in a covered container in the fridge and eat within 1–2 days. The vegetables and avocado are best fresh, so this salad is not ideal for reheating.

Frequently asked questions