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Chopped salad with roasted corn, romaine, feta and scallions in a bowl.
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5 from 2 votes

Roasted Corn Salad

Seasoned in cumin, chili powder and paprika, the corn has a kick in this roasted corn salad with chopped romaine, crumbled feta, scallions, sunflower seeds and white wine vinaigrette.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salads
Cuisine: American
Servings: 6
Author: Paige Adams

Ingredients

For salad

  • 3 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 ears corn
  • 1 head romaine, chopped
  • 3 scallions, thinly sliced
  • 1/4 cup crumbled feta
  • 1/4 cup sunflower seeds

For vinaigrette

  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons white wine vinegar
  • 3 tablespoons olive oil

Instructions

  • Preheat the oven to 400 degrees F.
  • In a large bowl, stir 3 tablespoons olive oil with the cumin, chili powder, paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Then stir in the corn, coating in the mixture.
  • Spread the corn in a single layer across 2 baking sheets.
  • Roast the corn until it is lightly browned, about 25-30 minutes, rotating the pans halfway through roasting. Let the corn cool for 10-15 minutes.
  • For the vinaigrette, whisk the garlic, mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper, white wine vinegar and 3 tablespoons olive oil in a small bowl.
  • Combine the corn, romaine, scallions, feta, and sunflower seeds in a large bowl.
  • Drizzle the dressing into the salad, tossing to combine.

Notes

Instead of feta, you can use crumbled goat cheese.
To make the salad vegan, leave out the feta or use a plant-based, dairy-free version.
For the vinaigrette, you can substitute fresh lime juice for the white vinegar.
If you know you are going to save some of the salad, do not toss that portion in the vinaigrette. Then store the salad and vinaigrette in separate airtight containers in the refrigerator up to 3 days. Let the dressing sit out at room temperature for 15 minutes before using.
Optional additions:
  • Avocados, diced 
  • Cherry tomatoes or grape tomatoes, raw or roasted
  • Red bell peppers, raw or roasted, diced
  • Cucumbers, diced
  • Beans: black beans, pinto beans, kidney beans or white beans
  • Fresh herbs: torn fresh basil leaves or chopped cilantro.
  • Protein: grilled or roasted chicken, shrimp, steak or tofu

Nutrition

Calories: 182kcal | Carbohydrates: 3g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 686mg | Potassium: 90mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 594IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg