The Roasted Summer Corn and Tomato Salad Recipe is an absolute celebration of vibrant colors, fresh flavors, and delightful textures—all coming together in one bowl. Every bite bursts with the smoky sweetness of charred corn, the juicy pop of cherry tomatoes, and the cool crunch of cucumber, perfectly balanced by the creamy tang of feta and the fresh zing of herbs. This salad is an effortless way to highlight summer’s bounty with a dish that feels both comforting and refreshingly new. Whether you’re hosting a backyard barbecue or simply craving a light, wholesome meal, this recipe is sure to become a favorite in your seasonal rotation.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to the magic behind this salad. Each item plays a crucial role, bringing unique flavors and textures that transform this dish from ordinary to unforgettable.
- Corn kernels (4 ears, about 3 cups): Fresh, sweet corn roasted to bring out a smoky depth.
- Olive oil (3 tablespoons total): Used both for roasting and dressing, adds richness and smoothness.
- Salted butter (2 tablespoons): Enhances the corn’s sweetness with a buttery finish.
- Cherry tomatoes (1 pint): Juicy bursts of color and tangy flavor.
- Feta cheese (½ cup, crumbled): Creamy and salty, it perfectly complements the veggies.
- English cucumber (1, seeded and finely diced): Adds a refreshing crunch to balance the richness.
- Red onion (½ cup, finely diced): Provides a sharp bite that enlivens the salad.
- Fresh basil (¼ cup, finely chopped): Brings an aromatic, sweet herbaceous note.
- Fresh mint (¼ cup, finely chopped): Offers a bright, cooling contrast.
- White wine vinegar (2 tablespoons): Adds acidity to lift the flavors.
- Honey (1 tablespoon): Balances acidity with a touch of natural sweetness.
- Garlic (2 cloves, finely minced): Infuses a delicate savory depth.
- Salt (1 teaspoon): Essential for seasoning and enhancing all ingredients.
- Paprika (½ teaspoon): Gives a mild smoky hint and subtle warmth.
- Black pepper (½ teaspoon): Adds a gentle kick to round out the taste.
How to Make Roasted Summer Corn and Tomato Salad Recipe
Step 1: Roast the Corn
Start by heating a large cast-iron skillet over medium-high heat, then add the olive oil and salted butter. Once the butter melts, arrange the ears of corn in a single layer. Roast the corn for about 12 to 15 minutes, turning every few minutes to ensure an even char that enhances the smokiness without burning. This roasting step is key to unlocking the signature flavor of this Roasted Summer Corn and Tomato Salad Recipe.
Step 2: Cut the Kernels
Allow the roasted corn to cool just enough so you can handle it comfortably. Then, using a sharp knife, carefully slice the kernels off each cob. This simple but crucial step turns your beautiful ears of roasted corn into bite-sized pieces ready to mix with the other fresh ingredients.
Step 3: Combine the Fresh Ingredients
In a large bowl, toss together the freshly cut corn kernels, plump cherry tomatoes, crumbled feta cheese, diced cucumber, red onion, chopped basil, and mint. This colorful mix forms the base of the salad and provides a delightful variety of textures and bright flavors that keep every bite interesting.
Step 4: Whisk the Dressing
In a small bowl or mason jar, whisk together the remaining olive oil, white wine vinegar, honey, minced garlic, salt, paprika, and black pepper. Mixing these ingredients until fully combined creates a beautifully balanced dressing that brings out the best in the salad’s fresh produce.
Step 5: Toss and Serve
Pour the dressing over the salad bowl and toss gently until every ingredient is evenly coated. You can serve this dish immediately to enjoy the warm corn, or refrigerate it for up to two hours for a refreshingly chilled salad that’s perfect for hot summer days.
How to Serve Roasted Summer Corn and Tomato Salad Recipe
Garnishes
Adding a few finishing touches can elevate this salad’s presentation and flavor. Consider sprinkling extra crumbled feta, a few whole basil or mint leaves, or a drizzle of good-quality olive oil on top before serving. A squeeze of fresh lemon juice can also add a lovely zing that brightens each bite even more.
Side Dishes
This salad pairs wonderfully with a variety of mains. Think grilled chicken or fish for a light, summery meal, or alongside hearty sandwiches and burgers at your next barbecue. It’s also a fantastic complement to Mediterranean dishes like hummus and pita or roasted vegetables.
Creative Ways to Present
For a fun twist, serve this Roasted Summer Corn and Tomato Salad Recipe in hollowed-out tomatoes or small bowls made of cucumber cups. You could also layer the salad in a clear glass bowl to showcase its rich colors or plate it on a bed of mixed greens for extra freshness and volume.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container and keep it in the refrigerator. It will stay fresh and flavorful for up to two days, although the textures of the tomatoes and cucumbers might soften slightly over time. Give it a gentle stir before serving.
Freezing
Because this salad contains fresh vegetables and cheese, freezing is not recommended as it would compromise the texture and flavor. It’s best enjoyed fresh or within a couple of days when refrigerated.
Reheating
This salad is intended to be served cold or at room temperature, so reheating is unnecessary and not advised. If you prefer the warm corn flavor to stand out, you can roast the corn ahead of time and gently warm just the corn kernels before tossing with the other fresh ingredients.
FAQs
Can I use frozen corn instead of fresh ears?
While fresh corn truly shines in this recipe, you can substitute frozen corn in a pinch. Thaw and pat it dry before roasting to avoid excess moisture. The flavor will be good, though fresh ears provide the best smoky sweetness that defines this Roasted Summer Corn and Tomato Salad Recipe.
What can I substitute for feta cheese?
If you’re not a fan of feta, try crumbled queso fresco, goat cheese, or even grated parmesan for a different but tasty twist that maintains the creamy and salty contrast in the salad.
Is this salad gluten-free and vegan?
The salad is naturally gluten-free, but it is not vegan because of the butter and feta cheese. To make it vegan, substitute the butter for a plant-based alternative and omit the feta or swap it for a vegan cheese option.
How long does it take to prepare this dish?
The prep time is about 15 minutes, with 10 minutes devoted to roasting the corn, making it a quick and easy recipe that’s perfect for busy weeknights or spontaneous gatherings.
Can I make this salad ahead of time for a party?
You can prepare the salad up to a couple of hours before serving and keep it chilled in the refrigerator. Just make sure to toss it again before serving to refresh the flavors and dressing coverage.
Final Thoughts
There’s something so joyful about a salad that feels both summery and deeply satisfying, and this Roasted Summer Corn and Tomato Salad Recipe hits that mark beautifully. It’s a dish that invites you to slow down, savor fresh ingredients, and enjoy the vibrant tastes of the season. Give it a try soon—you just might find yourself reaching for this salad again and again as the perfect accompaniment to your summer meals.
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Roasted Summer Corn and Tomato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 to 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This roasted summer corn and tomato salad is a vibrant, fresh dish combining charred sweet corn, juicy cherry tomatoes, crisp cucumber, and a tangy honey-garlic dressing. Enhanced with crumbled feta cheese and fresh herbs like basil and mint, this easy-to-make salad is perfect for warm weather meals and offers a delicious balance of smoky, sweet, and savory flavors.
Ingredients
Main Ingredients
- 4 ears of corn (about 3 cups corn kernels)
- 1 pint cherry tomatoes
- ½ cup crumbled feta cheese
- 1 English cucumber (seeded and finely diced)
- ½ cup finely diced red onion
- ¼ cup finely chopped fresh basil
- ¼ cup finely chopped fresh mint
Dressing Ingredients
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- ¼ cup olive oil (for dressing)
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 2 garlic cloves (finely minced)
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
Instructions
- Roast the Corn: Heat a large cast-iron skillet over medium-high heat and add the olive oil and butter. Once the butter melts, place the corn on the cob in a single layer. Cook for 12-15 minutes, turning every few minutes until the corn is evenly charred and cooked through. Remove from the skillet and let cool slightly.
- Cut the Corn Kernels: When the corn is cool enough to handle, carefully use a sharp knife to cut the kernels off the cob. Transfer the kernels to a large mixing bowl.
- Combine the Salad Ingredients: Add the cherry tomatoes, crumbled feta cheese, diced cucumber, red onion, chopped basil, and mint to the bowl with the corn kernels. Gently toss to combine.
- Prepare the Dressing: In a mason jar or small bowl, whisk together the olive oil, white wine vinegar, honey, minced garlic, salt, paprika, and black pepper until well combined. If using a jar, shake vigorously for 20-30 seconds.
- Toss and Serve: Pour the dressing over the salad mixture and toss until everything is evenly coated. Serve immediately for a fresh salad or refrigerate for up to 2 hours if you prefer it chilled.
Notes
- Using a cast-iron skillet imparts a great charred flavor to the corn, but any heavy-bottomed pan will work.
- Adjust seasoning and honey according to your taste preference for sweetness and saltiness.
- Refrigerate leftovers in an airtight container and consume within 2 days for best freshness.
- This salad can be made ahead; wait to add dressing until just before serving to avoid sogginess.
- For a vegan version, omit feta cheese or substitute with a plant-based alternative.
