Who wants a great side dish like my Best Roasted Corn Salad Recipe? Yes, summer is upon us and it’s time to set up our grills and smokers. Pull out the family favorites for everything from burgers and hot dogs, smoked brisket, pulled pork, your favorite steak, BBQ Ribs, and anything else your family is looking forward to chowing down on!

How about side dishes? They are just as important as the main dish. Today we are making My Best Roasted Corn Salad Recipe. It is perfect for an outdoor BBQ or a party at the beach!

I love making Elote which is a Mexican corn dish! This corn salad recipe reminds me a little of the flavors of Elote with some additional tasty ingredients. Check here for my Elote recipe! You could easily take the Elote corn and remove the corn from the cob to use for our corn salad recipe. If time is a factor and if fresh corn is not available then use frozen roasted corn that can be found in your local grocery store

**Frozen Roasted Corn found at your local grocery store**

How About the Perfect Main Course for Our BBQ

While thinking about side dishes, don’t forget about the main course. Whether you are making Brisket, Ribs, Seafood, or Steak; make sure you leave yourself plenty of time to prepare your dishes. Smoked brisket can take over 10 hours depending on its size!

Check out some of my recipes for cooking steak, cooking ribs

Our recipe includes a lot of flavorful ingredients like tomatillo, other veggies, and spices. The veggies give this recipe some substance and texture. Your family will leave your BBQ satisfied and will ask you to make this recipe for every family gathering! Please leave your comments below and as always, thank you for Spending Time in My Kitchen!

The Best Roasted Corn Salad Recipe

0 from 0 votes

Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 lb 1 Frozen roasted corn
1 1 Red bell pepper, small chop
1 1 Yellow bell pepper, small chop
1 1 Tomatillo, small chop
1 1 Red onion, small chop
Green onion, rough chop
Zucchini, small chop
15 oz 15 Can of black beans
1 1 Cotija cheese
2 tsp 2 Paprika, smoked, or taco seasoning
1/2 tsp 1/2 Cumin
1/2 tsp 1/2 Tajin
1 tsp 1 Ancho chili powder
Dressing
3 Tbl 3 Lime juice
Zest from 1/2 Lime
1 Tbl 1 Apple cider vinegar
2 Tbl 2 Olive oil
1 Tbl 1 Sugar or honey
1 1 Garlic clove, crushed and minced
1 Tbl 1 Shallot, minced
Salt and pepper to taste
Garnish
Avocado, sliced into small cubes
Crunchy tortilla bits

Directions

Prep the Veggies
Open a can of black beans and place the beans into a strainer. Rinse the beans until the liquid is fully strained.
Remove the papery skin from the tomatillo. The outside of the tomatillo may be sticky so lightly wash until no longer sticky.
Cut zucchini, bell peppers, tomatillo, and red onion into small 1-inch squares.
Rough chop the green onion
Spray neutral oil on a grill tray. Place veggies on the grill tray.
Cook the Veggies
Preheat grill to 375°
Place the grill tray into the preheated grill over direct heat.
Cook until the veggies have softened—approximately 10 minutes. Keep an eye on the veggies so they don’t overcook and burn. Add roasted corn and chopped green onion to the grill tray. Cook for 5 additional minutes.
You may need to cook the corn separately
Take veggies off the grill and set aside to cool.
Let’s Finish the Salad
Once cool, place veggies in a large bowl with a top
Add paprika, cumin, and ancho chile powder to the bowl of veggies
Optional Garnish: Add some crispy tortilla chips and some avocado which will bring some enjoyable additional texture and flavors.
Make the Dressing
Add all the ingredients of the dressing into a small mason jar. Shake well until the dressing is combined and emulsified completely.
Add dressing to the veggie salad 15 minutes before service to allow the flavors to combine and develop.