If your summer season is anything like mine, it includes what feels like an endless amount of get-togethers and picnics. Weekends are for getting out and exploring. This roasted corn salad has made it’s way to quite a few events this summer in a few different variations. It’s easily assembled, tossed in a container, and dressed right before serving. Plus, my favorite part: the lightly fried pepitas. They add the perfect crunch in place of where I might traditionally use croutons. Don’t want to turn on your oven? Grill the corn on the cob with the spices and use a grill pan for the tomatoes and onion.Print
A seasonal sweet corn salad featuring smoky roasted sweet corn paired with peppery arugula and an easy lemon dressing.
Roasted Sweet Corn
- 1 cup grape tomatoes
- ½ medium sweet onion
- 1 small jalapeño
- 2 ears of sweet corn
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon coriander
- 1/4 teaspoon salt
- 2 teaspoons olive oil
- 2 cups arugula (see note)
- 1/4 cup cilantro (roughly chopped)
- 1/3 cup pepitas (toasted (see note))
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 425˚ F. Slice the tomatoes in half, dice the onion and jalapeño, then carefully remove the kernels of corn from the cob. Measure the spices/salt and add to the corn mixture along with the olive oil. Toss until the corn is well coated with spices. Roast for 30 minutes until tomatoes are beginning to brown. Let cool until barely warm.
- In a large bowl, combine the arugula with cilantro and pepitas. Add the cooled corn mixture to the salad.
- In a small bowl, whisk together the lemon juice, olive oil, and salt. Pour over the salad and toss until everything is well combined. If making this salad ahead of time, wait to add the corn mixture and dressing to the greens until right before serving.
Tips & Tricks: I prefer the greens to be secondary to the corn mixture, so I only added a minimum amount. If you prefer this to be heavier on the greens, add more as you like.
To toast the pepitas, add a small amount (1 teaspoon or so) of olive oil in a skillet over medium-low heat. Add pepitas and cook, shaking the pan often, until most the pepitas are golden.
Nutrition: see the information.
- Calories: 287
- Sugar: 11.6
- Sodium: 322.5
- Fat: 17.1
- Carbohydrates: 30
- Fiber: 5.2
- Protein: 11.5
- Cholesterol: 0
Step by Step
The key to this salad is the corn mixture that is lightly spiced. In my mind, it’s the perfect way to highlight fresh sweet corn with a few other summer favorites. Also, while there are many tricks to removing the kernel from the cob, I prefer to cut straight down on to the sheet pan (as seen in the video!)
Greens: I love the flavor spicy arugula adds to this dish but I’ve also served it with spinach and kale. Feel free to use whatever you have on hand or is fresh at the market.
Peppers: Instead of tomatoes, slice sweet red peppers and roast with the corn. My favorite variety is the sweet Jimmy Nardello!
Grains: A couple times I’ve made this I added quinoa or pearl couscous to add a bit of bulk to the salad. While this corn salad doesn’t need a grain, it can help add heft and serve a few more people!
July is all about sweet corn for me. It was a staple in my house during the hot summer months and while we traditionally boiled it and served it with a slab of butter, I learned to love this summer treat. Nowadays, it’s all about showcasing the sweet flavor in savory dishes. A few of my favorite recipes: