Original Post: https://www.evolvingtable.com/summer-corn-and-tomato-salad/
Roasted Summer Corn and Tomato Salad
The secret addition of fresh basil and mint makes this Summer Corn and Tomato Salad one you'll crave all summer long! In less than 30 minutes, sweet cherry tomatoes, crisp cucumber, roasted corn, and red onion come together with salty feta and a light, tangy vinaigrette for a simple dish that’s perfect for your next potluck or picnic.
Servings: 5 servings
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.
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
Calories: 313kcal | Carbohydrates: 26g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 697mg | Potassium: 556mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1123IU | Vitamin C: 31mg | Calcium: 113mg | Iron: 2mg
