If you plan to take this salad to a potluck or backyard barbeque party, this is perfect for making it ahead. It can easily be made for a larger crowd. Let’s now discuss the dressing. A lemony dressing gives the salad a fresh, zesty accent that naturally brings out the components’ tastes. A light and energizing dressing is made from tart lemon juice, a tiny bit of olive oil, salt, and pepper, which perfectly links the tastes of the salad together. The salad dressing is tangy with heat from chili powder and roasted cumin powder. Check out Corn Pasta Salad for another corn salad recipe with added pasta. I have used corn in many delicious recipes, like dips in Chessy Corn Dip, chowder recipes like this Instant Pot recipe, and Bacon and Shrimp. Corn makes excellent appetizers like these cheesy corn fritters. On a skillet– Use a cast iron skillet to get the perfect charred effect. Add corn kernels to a hot, greased cast iron skillet. Roast it on medium-high heat for 5-6 minutes, stirring continuously, until you see charred spots. In the video below, I have used a Cast Iron skillet to roast the corn. On Stovetop Grill– Another way to roast Corn is on a grill pan. Using a pastry brush, apply oil to the corn on the cob. Season it with salt and pepper. Cook on a grill pan until the corn looks charred. On BBQ grill– If you are outdoors with access to a BBQ grill, grill some seasoned corn directly on the grill until charred.
Chop Vegetables
Start with fresh cucumber, cherry tomatoes, and onion. Fresh veggies will give crunchiness. Add chopped red or green bell pepper, Jalapeno for extra heat. You can also add diced Avocado just before serving. Chop or tear fresh herbs like cilantro.
Prepare the Salad Dressing
Add the ingredients for the salad dressing in a small bowl and whisk together the lemon juice, olive oil, garlic powder, roasted cumin powder, smoked paprika, salt, and pepper to create that irresistible dressing.
Assemble and toss
Assemble the ingredients for the salad – the roasted corn, chopped veggies, bell pepper, jalapeno, and onions in a large bowl. Drizzle the lemony dressing over them. Toss everything well so the dressing coats the other ingredients evenly. Sprinkle chopped coriander and serve. You may store in the refrigerator for up to 3 days. Keep the salad separately in an airtight container. Before serving leftovers, give the salad a gentle toss so the corn and veggies get a good coating of the dressing. If you plan to prepare this salad ahead, don’t add the chopped coriander and dressing. Just before serving, add fresh coriander and the salad dressing.
Roasted/grilled Chicken – Grilled Chicken Kebabs, Easy Grilled Chicken, and Roasted Harissa Chicken are delicious chicken mains from the grills or oven. Meat dishes – Pan-Seared Lamb Chop Recipe, Skillet pork chops, and Chili Garlic Shrimp are some sumptuous meats and seafood to pair with salads. Air fried – Salmon, Chicken & Potatoes, Roasted Broccoli, and Chicken Wings (3 Ways) are quick and easy mains done in an air fryer. Roasted veggies – Roasted Lemon Pepper Zucchini and Pecan Honey Roasted Carrot will complement the tangy salad. Garlic bread – toasted bread with butter or garlic bread works with most salads. Another garlicky recipe is No-Knead Roasted Garlic Foccacia. A plain option is No-Knead Rustic White Bread.
More Summer Salad Recipe
Italian Chopped Salad – Authentic Italian salad with fresh greens, tomatoes, and onions tossed in a light vinaigrette. Easy and Zesty Quinoa Salad – Quinoa, vegetables, and feta cheese with an olive oil vinaigrette. Cucumber Strawberry Salad – The freshness of cucumber and the sweet juiciness of strawberry make a great combo. Lemon Dill Potato Salad( No Mayo) – Dill leaves sprinkled over another toss of herby, lemony dressing, and potatoes. Cold Tuna Pasta Salad – an easy summer salad that is healthy with the goodness of tuna, macaroni, olive oil, and veggies. Cherry Tomato Salad – Seasonal cherry tomatoes, red onion, and basil tossed in a light olive oil red wine dressing.
