Posted by: scootrah | August 18, 2016

A Summer of Salads: Roasted Corn and Tomatillo Salad

This is a little something that’s quick and easy, and makes the most of delicious, fresh corn that’s really abundant this time of year. Of course, it’s SO DELICIOUS you’re going to want to keep making it for the rest of your summer BBQs, picnics and family reunions!



The longest part about assembling this salad is grilling the corn. The dicing and grating of the other vegetables and mixing the dressing help fill that time pretty quickly. I love how grilling the corn brings out so much sweetness in it, and the contrast/bite of the vinegar, lime juice and red onion in the salad is a great complement to it. This is delicious on its own, or throw some grilled chicken or pork with it and wrap it in a tortilla for a quick lunch or afternoon snack. If you’re feeding more people, you can easily add (or substitute) diced red and/or green pepper, grated or julienned jicama, diced cucumber or even black beans to make a meatless main dish (depending on how much you add of the other ingredients you may need to increase the dressing accordingly).

Roasted Corn and Tomatillo Salad

  • 2 cups grilled corn kernels (corn from about 2 large ears)*
  • 3 medium tomatillos (about 2 oz. each), husked, rinsed and diced
  • 2 large tomatoes, diced
  • 1/2 cup grated carrot
  • 1 cup cilantro, coarsely chopped
  • 1/2 large red onion, chopped


  • 3 Tblsp olive oil
  • 1 1/2 Tblsp rice wine vinegar
  • juice and zest of 1 medium lime
  • 1/2 tsp garlic salt
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 tsp ancho chili powder
  • 1/8 tsp black pepper
  • pinch of red pepper flakes

Mix together all ingredients for dressing and whisk until combined.

Toss together remaining ingredients with dressing. Refrigerate at least 15 minutes before serving.

Divide into 6 equal servings about 1 cup each.

*Note: If you can’t find fresh corn-on-the-cob, you can substitute canned or frozen kernels. If using frozen, thaw first; if using canned, drain it well. Toss into a hot skillet (preferably cast iron) with a tablespoon or two of olive oil and cook four to five minutes until cooked through and the kernels get some nice brown/char to them.


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