This one was a surprise show-stealer!
Originally, we just needed a light and fresh side dish to go along with this Parmesan Crusted Baked Cod. Little did I know this quick mix of roasted corn and veggies would totally steal the show!
One of my favorite tricks to add tons of flavor to a simple salad is to throw in some fresh herbs. And in this case? I added both fresh basil and mint.
Boy, did it work!! The combo of juicy tomatoes, crisp cucumber, and toasty roasted corn, all tied together with those vibrant herbs, will keep your taste buds guessing.
Plus, since the flavors truly get better with a little time, this is the perfect recipe to prep ahead for summer picnics, potlucks, or even an easy lunch or dinner!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Corn. If it’s available and in season, fresh corn on the cob is the way to go. I roasted mine quickly in a skillet, but if you’ve got the grill going for other dishes, you could grill the corn for a subtly smoky flavor. Previously frozen (then thawed) or canned corn will also work, but won’t have quite the same flavor.
- Tomatoes. I like using cherry or grape tomatoes since they pack the most flavor and have less liquid from any seeds. If using larger tomatoes, make sure to remove the seeds before dicing.
- Feta cheese. Previously crumbled or a block you crumble yourself both work.
- Cucumber. Make sure it’s either a seedless variety or that you’ve seeded it before dicing so it doesn’t add excess liquid to the dish.
- Herbs. Fresh basil and sweet mint are preferred. You can sub one for the other, but the mix is really what makes the dish.
- Vinaigrette. A quick mix of white wine vinegar, honey, and oil make up the base, but a secret pinch of paprika gives it a depth of flavor that’s so delicious!
Pro Tip: As with all homemade salad dressing recipes, make sure you’re using a really good-tasting, high-quality olive oil for the best results. (I love using Graza’s “drizzle” olive oil for all of my homemade salad dressings!)
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Roast the corn.
Heat a large cast-iron skillet over medium-high heat with olive oil and butter. Add the corn and cook, rotating every few minutes, until it’s beautifully charred and tender.
Pro Tip: Leave the corn undisturbed for a few minutes before rotating to get those gorgeous, charred kernels!
Cut the corn off the cobs.
Let the corn cool slightly, then carefully slice the kernels off the cob using a sharp knife and add them to a big mixing bowl.
Prep the veggies.
Add the tomatoes, feta, cucumber, red onion, basil, and mint to the bowl with the corn and toss until it all looks well mixed.
Make the vinaigrette.
Add the dressing ingredients to a mason jar or a small bowl and whisk (or shake!) until it’s well combined and has emulsified.
Toss it all together and dig in!
Pour the dressing over the salad and toss until everything is lightly coated. Serve right away or pop it in the fridge if you want to try it chilled.
FAQs
Absolutely. It’s best within 2 hours of tossing everything together, but you can prep the components a day ahead and mix it all up just before serving.
Store any leftovers in an airtight container in the fridge for up to 2 days. Just know the veggies might release a little liquid as it sits, so make sure to give it a good toss before serving!
Cotija or goat cheese would both be delicious swaps if you want to switch it up!
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Roasted Summer Corn and Tomato Salad
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Ingredients
- 4 ears of corn about 3 cups corn kernels
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 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
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 2 garlic cloves finely minced
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
Instructions
- Heat a large cast-iron skillet over medium-high heat. Add the olive oil and butter. When the butter has melted, place the corn on the cob in a single layer. Cook for 12-15 minutes, rotating every few minutes until evenly charred and fully cooked. Remove from the skillet and let cool slightly.4 ears of corn, 1 tablespoon olive oil, 2 tablespoons salted butter
- Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Transfer to a large mixing bowl.
- Add the cherry tomatoes, feta cheese, cucumber, red onion, basil, and mint to the bowl with the corn.1 pint cherry tomatoes, ½ cup crumbled feta cheese, 1 English cucumber, ½ cup finely diced red onion, ¼ cup finely chopped fresh basil, ¼ cup finely chopped fresh mint
- In a mason jar or small bowl, whisk together the olive oil, white wine vinegar, honey, garlic, salt, paprika, and black pepper until well combined. Shake for 20-30 seconds if using a jar.¼ cup olive oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, 2 garlic cloves, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon black pepper
- Pour the dressing over the salad and toss until evenly coated. Serve immediately or refrigerate for up to 2 hours before serving for a chilled version.
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Notes
- Corn: You can use previously frozen corn (that has been thawed) or canned corn if you want to make this salad even faster.
- To grill the corn: Grilling the corn adds even more smoky flavor. Simply brush with oil and butter, then grill over medium-high heat for 10-12 minutes, rotating frequently.
- Make-Ahead Tip: This salad can be made up to a day ahead but is best enjoyed within 2 hours for the freshest taste. Store in an airtight container in the refrigerator and toss before serving.
- Cheese Substitutions: Swap feta for cotija or goat cheese for a different flavor profile.
- Add Some Heat: For a spicy kick, toss in diced jalapeños or a pinch of red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with this summer corn salad?
The sky really is the limit here! But here are some of my favorite main dishes that we make in the warmer summer months:
- Bring on the seafood! Of course, that Parmesan Crusted Cod would be delicious with it. But so would this Lemon Baked Salmon in Foil, Chili Garlic Lime Shrimp, and even this Blackened Mahi Mahi.
- You can’t go wrong with chicken. This Balsamic Grilled Chicken or Baked Honey Mustard Chicken Thighs would taste delicious!
- Hamburgers, of course! To round out those summer picnics, try serving up this salad alongside these Air Fryer Hamburgers or even these Salmon Burgers.
More Simple Summer Salad Recipes
Looking to keep things fresh and flavorful? Here are more summer salad recipes that are perfect for warm days and outdoor meals.
