Zesty Roasted Corn Salad

Zesty roasted corn salad is a simple dish using roasted frozen corn, red and green bell peppers, red onion, fresh cilantro and avocado. All these veggies are coated in the easiest creamy dressing. Every bite is fresh, healthy and delicious!

I am obsessed with summer salads and this zesty corn salad is one of our favorites. It’s easy and packs a lot of flavor. I love all the fresh veggies and the roasted corn adds a hint of smokiness.

I’ve used fresh corn in recipes like this but honestly the frozen roasted corn has great flavor and texture. Plus, I don’t always have the time it takes to shuck corn, roast it, and remove it from the cob. This salad only takes 15 minutes to throw together and we all know I’m all about quick and easy.

This corn salad is a great side dish for just about anything. Serve along side grilled chicken, fish, tacos, or any kind of Mexican casserole. I love using this salad as a topper for burrito bowls or recipes like street taco skillet. So many ways to serve this tasty salad.

Let’s eat!🤍

Zesty Roasted Corn Salad

Zesty roasted corn salad is a simple dish using roasted frozen corn, red and green bell peppers, red onion, fresh cilantro and avocado. All these veggies are coated in the easiest creamy dressing. Every bite is fresh, healthy and delicious!

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Course: Lunch, Salads, Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 5

Calories: 245kcal

Ingredients

For the salad

• 2 12 oz bags frozen roasted corn, thawed in a colander
• 1 small green bell pepper, diced in small pieces
• 1 small red bell pepper, diced in small pieces
• 1/4 cup red onion, chopped fine
• 1 avocado, diced in small cubes
• 1/4 cup fresh cilantro, chopped fine
• lime for squeezing on top

For the dressing

• 1/2 cup non-fat, strained Greek yogurt
• 2 tbsp mayo
• 1/2 lime, zested
• 1 lime, juiced
• 1 tsp ranch seasoning mix
• 1/4 tsp cumin
• 1/2 tsp chili powder
• 3/4 tsp salt
• 1/2 tsp ground black pepper

Instructions

• In a small bowl combine all of the dressing ingredients until smooth and creamy.
• In a large bowl add all of the salad ingredients minus the avocado. Pour dressing mix over the top and mix until all the veggies are coated. Top with fresh avocado, a squeeze of lime juice, and a little more cilantro if you like. Serve immediately, or keep refrigerated until ready to eat.

Notes

Make ahead- This salad can be made 1 day in advance. Leave off the avocado until ready to serve.

Using Fresh Corn- If you have the extra time and corn is in season, place 5 ears of corn on a hot grill and turn every 2 minutes until charred in spots. This takes about 10 minutes. Let cool and remove corn off the cob by standing the corn on the flat end. Use a sharp knife to run down the cob removing the kernels. The corn should come off easily.  

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 245kcal

A few of my favorite kitchen essentials and recommendations for this recipe.