Roasted Corn Tomato Salad
This Roasted Corn Tomato Salad combines the sweetness of roasted corn and juicy tomatoes with a tangy dressing, making it a perfect summer side dish or light meal. Smoky roasted corn, fresh tomatoes, and cilantro elevate the flavors, creating a vibrant, healthy dish. Enjoy it as a side at BBQs or as a refreshing main dish for a lighter meal.
- Prep Time: 10min
- Cook Time: 20min
- Total Time: 30min
- Yield: 4servings
- Category: salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups fresh corn kernels (about 2 ears of corn)
- 2 cups cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Spread corn kernels on a baking sheet. Drizzle with olive oil, and sprinkle with cumin, chili powder, salt, and pepper. Toss to coat.
- Roast corn for 20 minutes or until golden and slightly charred, stirring halfway through.
- In a large bowl, combine the roasted corn, halved tomatoes, and red onion.
- Add lime juice, cilantro, and feta cheese (if using), and toss to combine.
- Serve immediately or refrigerate until ready to serve.
Notes
- Add avocado for creaminess or beans for protein.
- Swap feta for a dairy-free cheese to make the salad vegan.
- Store leftovers in an airtight container for up to 2 days, but add lime and cilantro just before serving
Find it online: https://thefamilycooking.com/roasted-corn-tomato-salad/
