Roasted Corn Salad 1

Here’s an easy way to enjoy lots of summer veggies in one bowl! I made this salad last week for our Fourth of July Picnic, and thought you might enjoy it as well. It’s a nice, cool, salad for summer.

Corn Salad

Roasted Corn Salad

5-6 ears of corn, grilled, and cut off cob (about 3 cups)

2 medium zucchini, grilled and chopped

1 medium purple onion, chopped

½ red bell pepper, chopped

½ green bell pepper, chopped

¼ cup fresh cilantro

Roast the ears of corn and the zucchini. Don’t overcook them – you’ll still want some crunch to the zucchini. Let cool. Cut the corn off the cob, and chop the zucchini. Combine the corn, onion, zucchini, peppers, and cilantro in a large bowl. Set aside.


2 cloves garlic, minced

¼ teaspoon salt

1/8 teaspoon pepper

1 teaspoon sugar

1 teaspoon cumin

2 teaspoons Dijon mustard

1/2 cup olive oil

1/4 cup white balsamic vinegar (can substitute plain, white vinegar)

Whisk together garlic, salt, pepper, sugar, cumin, mustard, oil and vinegar. Pour over vegetable mix and toss to coat. Refrigerate 4 hours before serving. This one gets even better if left to sit overnight.

Serves 10-12 people.

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