Roasted Sweet Corn Salad with Lemon Vinaigrette


I love this salad... It just tastes like summer. With all the fresh vegetables and the zesty lemon flavor, this recipe is great for a perfect sunny day. And if you live in a place where the sun doesn't like to show up that much... then this salad will bring summer back to you!

You can also use lime instead of lemon, but the second one brings a little more sweetness to the mix. I used parsley but it also works pretty well with Cilantro.

Okay, so for the sweet corn there are two options: canned or fresh. Both work fine, you just need to make sure corn grains are tender and dry before roasting them.

Now, you can either roast them in the oven or on a pan. I've tried both and for me the pan roast had better results. Why? Because with the oven it takes so long and the grains get too dry. With the pan, the grains get brown but still tender and juicy.

The corn grains should look just a little bit brown, we want them roasted, not burnt. Before adding them to the rest of the ingredients, you need to make sure the grains are completely cooled.

I recommend you to use a food processor for making the vinaigrette. This will make a creamier consistency. 

Make sure to use a good quality feta cheese. This ingredient contrasts perfect with the sweetness of the corn and creates a great balance of flavors.

Mix all the fresh ingredients and bound them with the lemon vinaigrette. Then sprinkle on top with the feta crumbles.

Serve in bowls and decorate with a lemon slice. Enjoy and have fun cooking! ;)


Preparation Time: 10 minutes
Cooking Time: 5 minutes
Servings: 2 bowls

For the Sweet Corn Salad

2 cups  sweet corn grains
1 1/2  medium tomatoes 
1  small red onion
1/4 cup  fresh chopped parsley
1/4 cup  feta cheese crumbles
Black pepper
*You can also use 1 chopped, seedless and veinless jalapeño pepper. (for the extra flavor)

For the Lemon Vinaigrette

1/4 cup  olive oil
2 tbs  fresh squeezed lemon juice
1 tsp  dijon mustard
Fresh ground black pepper


1. On a pan, heat 2 tablespoons of olive oil. Add corn grains and roast for 5 minutes on medium-high. Transfer roasted grains on a plate and let them cool. Reserve.
2. Finely chop tomatoes, onions and fresh parsley. 
3. In the food processor, mix the olive oil, dijon mustard, lemon juice, salt and pepper. Process for 3 to 5 minutes or until smooth and creamy.
4. In a bowl, mix cooled roasted corn grains, chopped tomatoes, onions and parsley. Drizzle with the vinaigrette and toss. 
5. Sprinkle feta cheese crumbles on top.
6. Enjoy!

Next PostNewer Post Previous PostOlder Post Home


  1. Na, das hört sich nach einem sehr leckeren Salat an, wird demnächst ausprobiert -
    liebe Grüße

  2. Liebe Mariana,
    der Salat schmeckte wirklich super und vielleicht lockt er sogar die Sonne hervor ;-) Liebste Grüße von Martina