Every summer BBQ has corn on the cob, but because you often have to buy a dozen at a time, there’s always lots of leftovers. I promised to give you some recipe ideas to use it up, and this roasted corn salad with fresh herbs couldn’t be easier!
It’s light, crunchy, and packs a ton of flavors into one dish. Plus, the fresh herbs like mint and basil make it tasty to look at and even better to eat! Serve this roasted corn salad at the next BBQ party you attend, or take it for lunches during the week.
If you’re looking for a warmer dish to use up your leftover corn, try my recipe for roasted corn chowder.
roasted corn salad with fresh herbs
This is a great way to use up fresh summer corn on the cob!
- 2 C roasted corn kernels (about 3 cobs)
- 2 tbsp finely chopped red onion
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped fresh mint
- 2 tbsp finely chopped fresh basil
- 2 tbsp finely chopped parsley
- 1 tbsp white wine vinegar
- 1/8 tsp sea salt
- ground black pepper, to taste
Cut the corn kernels off the cobs and break up the pieces into a medium sized serving bowl.
Add chopped herbs, onion, white wine vinegar, sea salt, and ground black pepper, and mix with a spoon until everything is well coated and combined. Serve immediately or refrigerate and allow the flavors to marry.
You’ll use up leftover barbecued corn on the cob from this recipe! Or you can use frozen corn kernels, and roast them in a hot cast iron skillet until they’re cooked through with some caramelization on them.