Roasted Corn Salad - 100.7 KFM-BFM - San Diego Radio -

Sam The Cooking Guy

Roasted Corn Salad

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Serves 4

Let's get corny! You can use either fresh corn that you grill or a can of corn - and trust me...the can is very easy and still really really good. Don't knock it until you've made it.

Recommended Cocktail Pairing: Bourbon Lemonade -- Make it!


  • 3 ears of corn, husks removed, or
  • 15 ounce can corn kernels
  • 1 red pepper, diced small
  • fresh cilantro, finely chopped to make about 1/4 cup
  • 1/4 red onion, thinly sliced
  • 1/2 teaspoon cayenne
  • 4 ounces goat cheese crumbles
  • Juice from 1/2 lime
  • 2-3 tablespoons olive oil
  • Pinch of Kosher salt


  1. Brush corn with about 1 tablespoon of the olive oil and roast on the grill until softened and brown in spots (probably 20-25 minutes)- let cool, cut off the husk and put in bowl, or
  2. If using the canned corn, drain the water and cook corn in a very hot pan with a little oil until it softens a bit and starts to get browned in spots - then put in a bowl
  3. Add all remaining ingredients and mix well - serve and smile

Still sweating? Make more cool salads!

Sam's got a few more ideas how to keep it cool when it gets hot! 

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