This easy to make roasted corn and tomato salad is bursting with fresh, bright flavors. This chilled salad is perfect for serving as a side dish during the summer with any BBQ or potluck.
The best side dishes for the summer are those that are served cold. This chilled salad is perfect for serving alongside any meal. Made from fresh corn, juicy tomatoes, green onion and cilantro. All drizzled with a simple vinaigrette to bring out the natural flavors.
And yes, the fresh corn can be grilled or cooked on the stovetop. Whichever method you prefer and is easiest for you to accomplish. I like to just spread some butter or olive oil on my corn and cook it on the stovetop. But if you have the grill going and want to toss it on the grill then go for it!
You can also switch out the fresh corn for canned corn if needed and are facing some time constraints. Which makes this the perfect last minute side dish to bring to all the summer parties!
This salad is bursting with fresh and light flavors, which makes it ideal for serving alongside any heavier meat dish, like some pulled pork. Also, since it’s loaded with cilantro and lime, it’s the perfect side dish for your favorite Tex Mex meals such as enchiladas!
If preparing this dish ahead of time, make the salad, then make the dressing separate and leave it in the jar. Cover the salad and store in the fridge. Then drizzle the dressing over the salad when preparing to serve.
If the salad sits overnight in the dressing then the tomatoes lose a lot of their natural juices and salad can become a bit soggy.
Always top with the cheese just before serving to prevent the cheese from soaking up too much of the dressing as well.
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This is one of our favorite summer snack recipes, so be sure to try it this season!
Roasted Corn and Tomato Salad Recipe
Ingredients
- 4 ears Corn
- 1 cup Cherry Tomatoes chopped
- 1/4 cup Fresh Cilantro chopped
- 3 tablespoons Chopped Green Onions
- 1/4 cup Crumbled Queso Fresco
- 3 tablespoons Olive Oil
- 2 cloves Garlic minced
- juice from half a Lime
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 teaspoon Agave Syrup
- 1 tablespoon Apple Cider Vinegar
Instructions
- Remove the husks and silk from the 4 ears of corn. Apply a thin coat of extra virgin olive oil or butter and place on a heated skillet. Allow the corn to cook until heated. Once the corn has cooled to the touch then use a sharp knife to cut off the kernels into a large bowl.
- Into the same bowl add the chopped tomatoes, cilantro and green onion.
- In a small jar add the ingredients for the vinaigrette. Shake the jar to combine and mix the dressing.
- Pour the dressing over the top of the salad. Stir to combine.
- Sprinkle with the crumbled queso fresco. Serve the salad immediately or place in the refrigerator. Serve the salad cold.