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roasted corn salad_hot for food

roasted corn salad with fresh herbs

This is a great way to use up fresh summer corn on the cob!

Course Salad, Side Dish
Cuisine American
Keyword corn, corn salad, roasted corn, salads
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Lauren Toyota


  • 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


  1. Cut the corn kernels off the cobs and break up the pieces into a medium sized serving bowl. 

  2. 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.

Recipe Notes

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.