Roasted corn salad is one of the easiest and most delicious summer side dishes. When the corn is grilled, it develops a slightly smoky flavor that pairs beautifully with the sweetness of nectarines and the tang of fresh lime. Add in some diced bell pepper and red onion, and you’ve got a colorful, flavor-packed salad that works perfectly as a side for grilled meats or fish – or just as a light summer meal on its own.
The dressing couldn’t be simpler: fresh lime juice, good olive oil, and a touch of spice. A pinch of cinnamon, allspice, and chili might sound unusual, but they give the salad that warm, subtle twist that makes it unforgettable.
Whether you’re at the cottage or on a city balcony, this salad brings sunshine to the table. And if the grill isn’t an option, you can easily roast the corn under the oven broiler – the flavor stays just as good.
Roasted Corn Salad
Ingredients
- 2 ears of corn fresh or pre-cooked
- 1 red bell pepper
- ½ red onion
- 1 ripe nectarine
- Juice of 1 lime
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp allspice
- A pinch of cinnamon
- A pinch of chili flakes or finely chopped fresh chili to taste
Instructions
Roast the corn:
- Heat up the grill or oven broiler. Place the corn directly on the rack and roast until the kernels are golden brown and slightly charred in spots (about 10–12 minutes). Turn occasionally.
Cool and prepare:
- Let the corn cool slightly. Cut the kernels off the cobs with a sharp knife and transfer them to a mixing bowl.
Chop the veggies:
- Dice the bell pepper, finely chop the red onion, and slice the nectarine into small wedges. Add everything to the bowl with the corn.
Make the dressing:
- Whisk together lime juice, olive oil, and the spices (salt, allspice, cinnamon, chili).
Combine:
- Pour the dressing over the salad and toss gently to mix. Taste and adjust seasoning with more lime or salt if needed.
Serve:
- Serve immediately or let it sit at room temperature for 10–15 minutes for the flavors to meld.
Notes
- Add feta or grilled halloumi for a richer version.
- Avocado and black beans make it heartier and add protein.
- Works perfectly with grilled chicken, salmon, or veggie patties.
- You can also make it with canned or frozen corn roasted in a skillet.
Nutrition
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