Roasted Corn Salad

Published Date
July 30th 2022
Average: 5 (1 vote)
Front View of Roasted Corn Salad
Top View of Roasted Corn Salad
Closed Up Shot of Roasted Corn Salad
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Corn is an artificial crop that originated 7,000 years. Historians believe people in Central Mexico created corn. It was made from a wild grass species known as teosinte. Over time, Indians in North and South America started growing corn as a food source, and its popularity kept growing. Corn is still prevalent and can be used in dishes like roasted corn salad. 
Roasted Corn Salad is sweet, tart, and so darn delicious. It's made by roasting fresh ears of corn, then removing the sweet kernels from the cobs and tossing them with romaine lettuce, bright cherry tomatoes, bell peppers, fresh lime juice, apple cider vinegar, cilantro, chili powder, cumin, salt, pepper, jalapeño, and sugar-free sweetener. But we couldn't stop there. We served the corn salad with a zesty, creamy avocado sauce and sliced avocados to take the flavor of the corn salad over the top. 

Is corn salad good for health?

Yes, corn is good for health. Corn contains lots of vitamin C. Vitamin C plays a role in protecting cells against damage and can play a role in preventing chronic illnesses such as heart disease, diabetes, and cancer. Corn also contains the carotenoids lutein and zeaxanthin. These carotenoids are beneficial for eye health. Specifically, they can prevent the lens from being damaged. In contrast, cilantro can remove heavy metals from the body and help protect it from oxidative stress. Cilantro can also help you sleep better and reduce anxiety.   

Is it better to boil or roast corn?

It is much better to roast corn. Since corn is burned at a high temperature, it gets even sweeter than its boiled counterparts. 

Is corn good for losing belly fat?

Although corn can stimulate weight loss, it does not affect belly fat. Therefore, corn is not suitable for losing belly fat.   

Is it OK to eat corn everyday?

No, it is not OK to eat corn every day. Eating corn every day can lead to weight gain. It's best to eat corn in moderation.   
Author: Sarah Leadon
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
4 persons


Roasted Corn:
Roasted Corn Salad:
Avocado Puree:


Roasted Corn:
Preheat the oven to 425 °F, and line a baking sheet with parchment paper   
Overview of a baking sheet lined with parchment paper
Place the corn onto the lined baking sheet, coating them with olive oil, salt & pepper, roast them for 7-10 minutes 
Overview of corn cobs on a baking sheet seasoned with olive oil
Turn the corn over with a pair of tongs and roast them for an additional 7-10 minutes.   
Areal view of corn on the cob on a baking sheet with a pair of kitchen tongs
Remove the corn from the oven letting them cool slightly before cutting the kernels off the cob and placing them into a bowl
Overview of cut roasted corn in a bowl next to corn salad ingredients
Roasted Corn Salad:
Add the red onion, tomatoes, peppers, cilantro, jalapeño, lime juice, apple cider vinegar, chili powder, cumin, salt, black pepper, and sugar-free sweetener and toss to combine. Set the corn salad aside.   
Areal view of corn salad being tossed in a bowl next to leaves of romaine
Avocado Lime Sauce:
Place the lime juice, water, avocado, cilantro leaves, salt, black pepper, and garlic into a blender and blend until smooth.   
Lime avocado sauce ingredients being placed into a blender
Pour some avocado lime sauce on one side of a serving platter.   
Areal view of half a plate coated with avocado sauce
Add the corn salad, sliced avocado, and romaine leaves to the other side of the serving platter and serve. 
Areal view of a finished plate of Roasted Corn Salad

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