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

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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

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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.