This Roasted Corn and Jalapeño Salad is smoky, creamy, and full of savory flavor. Sweet roasted corn is tossed in a tangy creamy dressing for a hearty summer side dish perfect for chow mein, burgers, barbecue chicken, or taco nights.
Why You’ll Love This Roasted Corn Salad
This easy corn salad is fresh, colorful, and packed with flavor without requiring many ingredients. Naturally gluten-free, easy to customize, and a great way to use up fresh summer corn.
You might like it:
- Fresh, smoky and slightly spicy
- Ready in about 25 minutes
- Perfect for cookouts and potlucks.
- Easy to make ahead
- Natural Gluten Free
- It goes well with grilled meats, tacos or burgers.
This is the kind of salad that feels at home at backyard barbecues, potlucks, taco nights, picnics, and summer cookouts. The charred corn adds a bit of smokiness, and the jalapenos provide just enough heat to balance out the sweetness. Eat warm, cold or at room temperature.
Tips for the Best Roasted Corn and Jalapeno Salad
Use fresh corn whenever possible
Fresh corn has the sweetest flavor and caramelizes beautifully on the grill. Frozen corn will work a little better, but freshly roasted corn will give this salad the best flavor.
Let the corn cool slightly.
Warm corn is delicious in this salad, but letting it cool for a few minutes makes it easier to cut from the cob and keeps the other ingredients fresh.
Control the heat
Jalapenos can have varying levels of spice. If serving to children or people sensitive to heat, start with half a jalapeño and add more as needed.
easy transformation
Mexican street corn salad style
Make an elote-style version by adding Cotija cheese, a spoonful of Greek yogurt or mayonnaise, chili powder, and additional lime juice.
Black Bean Corn Salad
Add a can of rinsed and drained black beans for extra protein and fiber.
Roasted Corn Pasta Salad
Make a heartier side dish by serving the salad with cooked pasta, additional lime dressing, and crumbled cheese.
Add more vegetables
Try chopped bell peppers, cucumbers, pumpkin, and chopped romaine.
Make it a main dish
Top the salad with grilled chicken, shrimp, steak, or seasoned chickpeas.
Family Favorite Summer Sides:
Roasted Corn and Jalapeño Salad
This amazing Roasted Corn and Jalapeño Salad combines sweet, smoky, and spicy flavors to create a hearty summer side dish for cookouts, barbecues, and weeknight dinners.
Serving Size: 6
- 6 ear fresh corn Bark and silk removed
- 1 tablespoon olive oil
- 1 red onion thickly sliced
- 1 jalapeño Sow seeds and chop finely.
- 6 piece bacon Cook until crispy and mash
- 6 oz. 6 ounces cheddar cheese Chop finely or cut into small cubes.
- 1/4 cup fresh cilantro optional
- 1/4 cup Crumbled Cotija Cheese
- Preheat a grill or grill pan over medium-high heat. Brush the corn and red onion slices with olive oil.Grill corn for 10 to 12 minutes, turning occasionally, until slightly charred and tender. Grill the onion slices until the edges are soft and charred, 4 to 6 minutes per side.Transfer everything to a cutting board and let cool slightly.
- Cut the corn kernels from the cob. Cut the roasted red onion into bite-size pieces and dice the jalapeño.Cook the bacon until crispy and then break into small pieces. Chop or slice the cheddar cheese.
In a small bowl, combine Greek yogurt or mayonnaise, lime juice, Dijon mustard, chili powder, smoked paprika, salt, and pepper. Add milk, one tablespoon at a time, until the dressing reaches a pourable consistency.
Combine roasted corn, grilled red onion, jalapenos, bacon, cheddar cheese, and cilantro in a large bowl. Pour the dressing over the top and toss gently until evenly coated.
Serve warm, at room temperature, or cold. If desired, top with Cotija cheese, cilantro, and fresh lime wedges just before serving.
