Description

A vibrant and refreshing Roasted Summer Corn and Tomato Salad featuring charred corn kernels, juicy cherry tomatoes, crisp cucumber, tangy feta, and fresh herbs, all tossed in a flavorful honey garlic vinaigrette. Perfect as a light summer side dish or a healthy, colorful salad to complement any meal.

Ingredients

Scale

Corn

4 ears of corn (about 3 cups corn kernels)
1 tablespoon olive oil
2 tablespoons salted butter

Salad

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

Vinaigrette

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

Char the corn: Heat a large cast-iron skillet over medium-high heat. Add the olive oil and butter. When the butter has melted, place the corn on the cob in a single layer. Cook for 12-15 minutes, rotating every few minutes until the corn is evenly charred and fully cooked. Remove from the skillet and let cool slightly.
Cut corn from cob: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Transfer the kernels to a large mixing bowl.
Combine dry ingredients: Add the cherry tomatoes, crumbled feta cheese, diced cucumber, finely diced red onion, chopped fresh basil, and chopped fresh mint to the bowl with the corn. Gently toss to combine.
Make vinaigrette: In a mason jar or small bowl, whisk together the olive oil, white wine vinegar, honey, finely minced garlic, salt, paprika, and black pepper until well combined. If using a jar, secure the lid and shake vigorously for 20-30 seconds.
Toss and serve: Pour the dressing over the salad and toss thoroughly to evenly coat all ingredients. Serve immediately or refrigerate for up to 2 hours if you prefer a chilled salad.

Notes

For best flavor, use fresh summer corn and ripe cherry tomatoes.
Char the corn carefully to avoid burning but achieve a nice smoky flavor.
Feel free to substitute fresh herbs with your favorites, such as cilantro or parsley.
The salad can be made ahead but toss with dressing just before serving for optimal texture.
This salad pairs well with grilled meats or as a standalone light meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: roasted corn salad, summer salad, tomato cucumber salad, feta cheese salad, fresh herb salad, honey garlic vinaigrette