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Roasted corn and tomatoes combined in a salad is like summer on a plate! This simple corn salad combines oven or grill-roasted sweet corn tossed with zucchini, crisp sugar snap peas and beautifully multicolored cherry tomatoes.
When corn is at its summer-sweet best and you’re looking for more salad recipes to enjoy it aside from straight off the cob, make this fresh and delicious corn salad recipe.
Summer corn salad beats the heat
Ironically, the season when all the produce is on beautiful display — ripe tomatoes for tomato sauce or salads, corn on the cob, lots of summer squash, beans and greens — it’s very likely too hot to think about cooking.
So isn’t a great thing that you don’t need to? Seriously, when summer produce has the best taste, let it take the wheel. Sweet fresh corn and tomatoes don’t even need to be cooked when they’re at their prime.
There’s not much you else to do but enjoy the bounty while it lasts. A corn and tomato salad strewn with fresh basil and zucchini is a perfect side dish to celebrate the ingredients of summer.
Classic corn salad succotash is a traditional New England dish that originated with the Narragansett Indians, made with corn, squash and shell beans.
Over many years (we’re talking centuries here), cooks have come up with endless versions of succotash. But one thing that doesn’t vary is that corn is the main ingredient, along with the beans.
- Corn: Fresh corn kernels or frozen corn will both work in this recipe.
- Tomatoes: A colorful mix of fresh tomatoes looks so pretty on the plate. Use what you’ve got! Cherry tomatoes, heirloom or other small varieties are great.
- Zucchini or summer squash: Look for smaller squash because they will usually have less seeds.
- Sugar snap peas: They’re nice and sweet and have a juicy, snappy crunch that goes very nicely with sweet corn and tomatoes. You could also use shelled edamame or fresh lima beans if you find them in a farmer’s market.
- Red onion or shallot: Either type of onion will contribute a sweet, sharp note to the salad. Green onions are also a good option.
- Fresh basil: Fresh herbs always tastes like summertime! You can also use another herb like fresh parsley, marjoram, dill or cilantro.
- Crushed red chili: Use this to taste, just for a hint of spice.
Corn salad recipe steps:
This salad is so easy to put together, and every time I make it I’m amazed at how good it is. And it’s all based on vegetables just doing their thing!
- Spread the corn in an even layer on a parchment-lined sheet pan along with the other vegetables and oil.
- Roast until the corn becomes fragrant and turns golden brown, usually under 15 minutes depending on your oven.
To get a good sear on the corn, turn on the oven to 425 degrees and spread the corn out on a large, rimmed baking sheet.
The high heat will quickly intensify the flavor of the corn and you don’t want to miss that!
Roast corn on the grill
- If you’d rather not heat the kitchen, use a preheated grill to roast the corn.
- Put the sheet pan with the corn mixture on the grill rack over indirect medium-high heat and close the lid. Keep an eye on it, stirring frequently, until it’s golden brown.
Tasty corn salad additions:
This salad is so flavorful as is, and will still taste great the next day as leftovers. If you want to tweak it a notch, trying adding:
- Fresh burrata cheese, mozzarella, or feta cheese
- Sliced avocado
- A spoonful or two of basil pesto or 5-Minute Green Sauce
More fresh summer recipes:
- Cherry Tomato Salad, Raw and Roasted
- Mexican Street-Style Grilled Corn Nachos
- Corn Salad with Cilantro and Lime
- Burst Cherry Tomato Pasta
25-Minute Roasted Fresh Corn Salad (Oven or Grill)
- 2 tablespoons (30 g) fresh lime juice
- 1 tablespoon (15 ml) white wine or rice vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- 6 ears shucked sweet corn, or 4-½ cups frozen corn kernels
- 1 small zucchini, cut into ½-inch pieces
- 1 shallot or half of a red onion, finely chopped (¼ cup)
- 2 tablespoons (45 ml) extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon crushed red chili pepper or cayenne, or to taste
- 1 pound cherry tomatoes or heirloom tomatoes in assorted colors, halved or sliced into 1-inch chunks
- 8 ounces (225 g) sugar snap peas, trimmed and cut into 1/2-inch pieces
- ⅓ cup fresh basil leaves, torn into large pieces
Make the dressing:
- Stir together the lime juice, vinegar, olive oil and salt in a small bowl.
For the salad:
- Heat oven to 425 (220 C) degrees and line a large rimmed baking sheet with parchment paper.
- If using fresh corn, cut the kernels from the cob. Put the corn, zucchini, shallot, olive oil, salt and chili in a bowl. Toss everything together and spread out on the baking sheet.
- Roast until the corn starts to turn golden in spots, about 15 minutes, stirring halfway through. Remove from the oven and scatter the tomatoes and sugar snap peas over the corn.
- Drizzle the dressing over the vegetables and toss together.
- Transfer the corn salad to a serving bowl and sprinkle the basil. Serve warm or at room temperature.
Karen’s Notes and Tips
- Make ahead: The salad will keep well up to a day refrigerated.
- In place of sugar snap peas, use an equal amount of shelled edamame or fresh lima beans if you find them in a farmer’s market.
- If you’d rather not heat the kitchen, use a preheated grill to roast the corn: Put the sheet pan with the corn mixture on the grill rack over indirect medium-high heat and close the lid. Keep an eye on it, stirring frequently, until it’s golden brown.
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.