Dinner

Roasted Summer Corn and Tomato Salad Recipe

ByIsabella Vance January 2, 2026January 2, 2026

Introduction

This Roasted Summer Corn and Tomato Salad is a vibrant and refreshing dish perfect for warm days. Charred corn, sweet cherry tomatoes, and fresh herbs come together with a tangy vinaigrette for a flavorful, easy-to-make salad.

A close-up view of a fresh corn salad showing many colorful pieces mixed together in one layer. Bright yellow corn kernels with slight char marks sit alongside small red cherry tomatoes, green cucumber chunks, and bits of purple onion. Fresh green mint leaves are spread throughout, adding texture and depth. The salad looks moist with a light dressing that coats the ingredients evenly. A white spoon is scooping a portion of the salad from the white bowl, emphasizing the mix of textures and colors. The background is a white marbled surface, making the colorful salad stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ears of corn (about 3 cups corn kernels)
1 tablespoon olive oil
2 tablespoons salted butter
1 pint cherry tomatoes
½ cup crumbled feta cheese
1 English cucumber (seeded and finely diced)
½ cup finely diced red onion
¼ cup finely chopped fresh basil
¼ cup finely chopped fresh mint
¼ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
2 garlic cloves (finely minced)
1 teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper

Instructions

Step 1: Heat a large cast-iron skillet over medium-high heat. Add olive oil and butter. Once the butter melts, place the corn on the cob in a single layer. Cook for 12-15 minutes, turning every few minutes until the corn is evenly charred and fully cooked. Remove from heat and let cool slightly.
Step 2: When the corn is cool enough to handle, slice the kernels off the cob with a sharp knife. Transfer the kernels to a large mixing bowl.
Step 3: Add the cherry tomatoes, crumbled feta cheese, diced cucumber, red onion, basil, and mint to the bowl with the corn. Gently stir to combine.
Step 4: Prepare the vinaigrette by whisking olive oil, white wine vinegar, honey, minced garlic, salt, paprika, and black pepper together in a small bowl or mason jar. If using a jar, shake vigorously for 20-30 seconds until well blended.
Step 5: Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Serve immediately or refrigerate for up to 2 hours for a chilled option.

Tips & Variations

For extra smoky flavor, grill the corn instead of using a skillet.
Substitute feta with goat cheese for a creamier texture.
Add a diced avocado for richness and creaminess.
Use red wine vinegar instead of white wine vinegar for a sharper taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate if possible to maintain freshness. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A round wooden bowl filled with a colorful salad sits on a white marbled surface, surrounded by a bright yellow cloth and clusters of small red cherry tomatoes on the vine. The salad has four main layers: a base of grilled yellow corn kernels with slight charring, mixed with chopped green cucumber pieces; scattered deep red halved cherry tomatoes; small chunks of white crumbled cheese spread on top; and fresh green mint leaves layered over everything. Finely chopped purple onion pieces are mixed throughout, adding touches of color. The overall texture is chunky and fresh, with a mix of smooth, crisp, and soft elements. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Fresh corn is best for this recipe to achieve the charred flavor, but you can use thawed frozen corn as a substitute. Simply sauté it in a skillet with olive oil until lightly browned.

How long can I prepare this salad in advance?

This salad is best served fresh or within 2 hours of making to keep the vegetables crisp. If preparing ahead, store the dressing separately and toss just before serving.