This Roasted Corn Salad recipe is one of our favorite meals in our house. Everyone fills their plate with this in the middle of summer, but summer or not, you can make this delicious salad any time of year.
Nothing says summer like corn on the cob. The taste of grilled corn is completely unique and the way it melts in the mouth compared to just boiled corn is what makes it the best way to enjoy corn in the summer. We usually bake corn according to this recipe at the same time we are making it Tomatillo Salsa Verde. We love serving this recipe along with favorite rocking cabbage with banh tet. Making this grilled corn salad is so easy and it will quickly become a favorite in your home.
Baked corn salad recipe ingredients
The ingredients for this super simple grilled corn salad and pantry essentials are easy to grab and use for this recipe without a hitch. You can adjust them and add more as you like or if you decide to make a large or small batch of corn salad.
grilled corn: Making baked corn ahead of time is easy or using up another meal’s leftovers. If you don’t have toasted corn, don’t worry! You can toss frozen corn in a pan for a similar effect or even use raw corn. Just cut off the cob if you want to make it even faster.
ChiliChili peppers are easy to get from the garden in the summer, or you can use the canned variety. To really bring out the flavor, toss them in the grill briefly along with the corn. You can use any kind of pepper you want depending on the flavor and heat you want. We like to use mild chili peppers but Jalapenos are also very effective here.
Coriander: We usually have cilantro for this meal even in late summer. If you don’t happen to have cilantro, you can use another herb like Basil.
Feta or Cotija Cheese: We love using feta in this salad for a little extra cream, but if you don’t want to eat the cheese, you can use the vegan varieties or omit it altogether.
Lemon juice: This salad can squeeze a bit of lemon juice, but the perfect gravy is needed to enhance the toasted flavor of the corn.
Rice vinegar: It’s a bit more of a hassle because we don’t add mayo to this one. Vinegar produces a similar flavor without the cream. Rice vinegar is the best option but if you don’t have one the best substitute is white wine vinegar.
Smoked Salt: It’s not necessary to use smoked salt, but I think it adds a final punch. Otherwise you can use sprinkled Maldon Sea Salt but their smoked salt is amazing.
What to serve with a grilled corn salad recipe?
You want to serve a grilled corn salad with other things that are in season in the summer. The best ones to serve them are any of the following or even used as a topping for banh tet.
Description
Roasted corn salad is one of our favorite mediums in our home. Everyone fills their plate with this in the middle of summer, but summer or not, you can make this delicious salad any time of year.
3–4 Corn ears (suggested grilled but can be raw)
2 Chili (recommended to use whatever pepper you like on heat)
Fruit juice of first Green lemon
1/2 cup Feta or Cotija . cheese
2 tablespoons Rice vinegar
first A large handful of coriander
2 Smoked salted pinches
- Roast the corn if you plan to do so. You can use this corn roast recipe correct.
- When the corn is done cooking or if using raw corn, cut the corn off the cob and put it in a bowl.
- Put the remaining ingredients in a bowl
- Toss well and season to adjust salt and lime juice.
Note
**** If you want it to be a little more fragrant, you can add a piece of red paper. ****
frequently asked Questions
Do you need to soak the corn before baking for this grilled corn salad recipe?
If you roast corn, some say it can be helpful to soak the corn in the skins before baking to prevent burning. In my experience, this is trivial and an unnecessary step when making baked corn.
Do you have corn silk before baking?
It is not necessary to bake corn with husks or silk. In fact, I like the look of the corn a lot better if you bake them without the husks. They become beautiful, charred and smell like smoke in this way.
