Roasted Corn Salad

This Roasted Corn Salad is bursting with flavor and is the perfect addition to any summer BBQ.

Roasted Corn Salad |
I have a confession to make.  When I was pregnant with the twins I craved sweet, fresh corn on the cob. Once I ate 8 ears of corn in one sitting, no kidding. I couldn’t get enough corn last year and now that corn is in season I still can’t get enough corn on the cob.
This past weekend was the twins first birthday party.  My husband was in charge of the meats. He grilled up some Sahlen’s hot dogs and made his famous BBQ boneless country style pork ribs. I’ll need to get his recipe for them sometime. I’m usually busy doing other things when he is making them. I just know it is a process that he starts the night before and finishes them up the next day. The end result is tender and tasty ribs that are finger licking good!
Roasted Corn Salad |
Roasted Corn Salad |
Also on the menu was red skinned potato salad that my dad and step mom brought. They used red skinned potatoes and it was a delicious side that complimented the menu.
For the vegetable I decided to make a corn dish.  I didn’t want to serve corn on the cob since we had that for our Fourth of July picnic so to change things up I created this Corn Salad.  Everyone enjoyed it and I have to admit but I ate the leftovers cold the next day and it was really good cold too!
This is a delicious side dish to make for a picnic,  for a weeknight dinner to pair with chicken or for me to eat just by itself!
 Roasted Corn Salad |

Roasted Corn Salad

  • Author: Jenn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 -6 servings


  • 4 cups fresh cooked corn removed from ear or frozen corn thawed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup red onion (chopped)
  • 4 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh basil (chopped)
  • Salt and pepper to taste


  1. In a large skillet heat olive oil and butter over medium-high heat until butter is melted. Add corn and red onion and cook, stirring occasionally until corn is roasted, about 10 minutes.
  2. In a large bowl combine vinegar, olive oil, basil and corn and mix well. Add salt and pepper to taste.
  3. Serve warm or cold.

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  1. That looks delicious, especially with basil. Yum! I love corn on the cob but we don’t eat it often, or I end up eating by myself and always have a lot of leftovers so this is perfect for me!

  2. I really think it’s possible that I could eat this every day for the rest of my life and die a happy woman. Well, I might have to add some bacon for it to become PURE Nirvana, but this is darned close! 😉

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