This roasted corn salad recipe with blistered cherry tomatoes incorporates all the tastes of late summer. Featuring fresh summer produce and bright flavors, it makes an easy side dish for barbecues and gatherings.
I’ll admit it…I’ve never been a huge fan of corn on the cob.
No, I’m not a sociopath. I just have some crooked teeth and I hate the way the kernels jam in them after I’ve been munching down on that cob like an old school typewriter.
Also, the whole shucking process brings me to tears. It makes a mess and I never seem to get all those pesky silks removed.
However, I have become a fan of fresh corn when it is prepared the easy way–roasting it in the husk.
It requires zero prep time and makes peeling the corn a breeze. Roasting also really brings out the sweetness of the corn.
In this recipe, the kernels are then cut–not bitten–off the cob and tossed with some blistered cherry tomatoes and a generous helping of fresh herbs to make some seriously delicious flavor.
This salad really is the perfect side dish for summer.
And the best part is, I don’t have to floss directly after eating it.
Ingredients and Equipment
For this recipe you’ll need:
- fresh sweet corn: you’ll need 4 ears of fresh corn. See the tips below on how to pick the best corn possible!
- cherry tomatoes: one pint of cherry tomatoes. Any variety will work fine, but I’m partial to Cherry Bomb or Sungolds.
- green onions: aka scallions. You’ll need about 3-4 thinly sliced green onions, but you can also substitute with diced red onion.
- garlic
- fresh parsley
- fresh basil
- white wine vinegar: you can also substitute with apple cider vinegar or fresh lime juice
- extra virgin olive oil
- feta cheese: feta adds a nice tang and creaminess to the salad, but you can really use any of your favorite cheeses like goat cheese of cotija cheese. You can also omit the cheese completely to make this salad dairy-free.
- sumac: sumac is a middle eastern spice with a tangy, floral flavor. You can omit it if you don’t have it on hand, but it really adds some nice unexpected flavor.
- sea salt or kosher salt
- black pepper
For equipment you’ll just need an oven, medium-sized skillet, and a large, sharp knife.
A pair of kitchen shears and some tongs will also come in handy too.
Selecting the Best Sweet Corn
The sugars in corn start turning into starch the minute the ear is pulled off the stalk, so the secret to getting sweet corn is getting it as fresh as possible.
The best place to find fresh corn is at a farmers market where it has ideally been picked that day.
When choosing ears of corn, you can look for a few things:
- The silk on the tips should be dark brown and slightly wet, not dry. Give the tip of the cob a little pinch to feel for kernels that are fully developed.
- Husks should be moist and bright green. The husk should also tightly cling to the corn, not be dry and loose.
- Try to avoid peeling down the husk to peek at the kernels, as this will facilitate them drying out. If you have to, just take a peek at the tip of the cob to make just the kernels are plump and juicy.
How to Make Roasted Corn Salad with Blistered Cherry Tomatoes
Roast the corn
Preheat the oven to 400°F and adjust the rack to the middle position.
Use some kitchen shears to trim the silk and any loose husk tips from the ears of corn.
Place the corn cobs directly on the oven rack, evenly spacing them out.
Roast the corn for 15 minutes, then flip the ears over. Continue roasting for another 15 minutes for a total of 30 minutes.
Remove the corn from the oven and let it cool. Once it is cool enough to handle, peel off the husks and remove the silk.
Lay the cobs on a cutting board, then use a sharp knife to slice the kernels off of one side. Rotate the cob so the cut side is now down, then slice the kernels off the next side.
Continue until are the kernels have been removed.
Blister the Cherry Tomatoes
While the corn is roasting, heat a heavy skillet over medium-high heat. I prefer to use a cast iron skillet to blister the tomatoes, but any heavy skillet will work.
Add two tablespoons of olive oil and heat until it is faintly smoking, then add the tomatoes to the hot skillet.
Let the tomatoes cook for two minutes undisturbed until they start to split and slightly char.
Stir the tomatoes and cook for another minute, then add some chopped garlic to the skillet.
Cook for another 30 seconds until the garlic is fragrant, then remove the pan from heat.
Assemble and Toss
Place the corn kernels, tomatoes, green onions, and herbs in a large mixing bowl. Pour in the vinegar and season with sumac, salt, and black pepper.
Gently toss everything together, then transfer to a serving bowl and top with feta cheese if desired.
Recipe Tips
- For simplicity sake, oven roasting the corn is my preferred method, but for an extra smoky flavor try cooking it on an outdoor grill or stovetop grill.
- Make sure your cherry tomatoes are dry before adding them to the skillet. If you must rinse them, dry them well using a salad spinner or paper towels.
Storage
Store the corn salad in an airtight container in the refrigerator for up to 3 days.
Allow the salad to come to room temperature before reserving.
Serving Suggestions
Roasted corn salad makes a pairs great with a number of mains and dishes.
A few suggestions are:
- Pair it with grilled chicken or air fried fish.
- It makes a great side for any steak.
- Use it as a nice topping for fish tacos.
- Serve it with some toasted gluten-free bread.
More Easy Summer Salad Recipes
Roasted Corn Salad with Blistered Cherry Tomatoes
Ingredients
- 4 ears fresh corn
- 2 tablespoons extra virgin olive oil
- 1 pint cherry tomatoes
- 3 cloves garlic sliced
- 4 green onions thinly sliced
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons white wine vinegar
- 3/4 teaspoon kosher salt plus more to taste
- 1/2 teaspoon sumac optional
- 1/4 teaspoon black pepper
- 1/4 cup feta cheese crumbled
Instructions
- Preheat the oven to 400°F and adjust a rack to the middle position.
- Trim the silk and any loose husk tips off each ear of corn using kitchen shears. Place the corn directly on the oven rack and roast for 30 minutes, flipping the ears over halfway through. Remove the corn from the oven and allow it to cool to the touch. Once cool, peel off the husks and wipe away any silk off the cob. Lay the cobs on a cutting board and use a large knife to cut the kernels off from each side.
- Meanwhile, heat a heavy skillet over medium-high heat. Add the olive oil and heat until it is faintly smoking. Add the tomatoes to the skillet and cook, undisturbed, for about two minutes until slightly charred. Stir the tomatoes and cook for another minute until they are just starting to split. Stir in the garlic and cook until it is fragrant, about 30 seconds more. Remove the pan from heat and set aside.
- Combine the corn kernels, tomatoes with garlic and juices, green onion, basil, parsley, white wine vinegar, salt, sumac, and black pepper together in a large bowl. Gently toss until combined. Season with more salt to taste, then transfer the salad to a serving dish and top with feta cheese. Serve immediately or at room temperature.
Nutrition
Equipment
- 1 12" Cast Iron Skillet
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