Summer is all about bold flavors, sunshine, and simple dishes that bring people together. And what better way to embrace the season than with a Roasted Corn Salad that’s packed with flavor?
This salad is quick, simple, and delicious, making it the perfect side dish for BBQs, picnics, or just a light lunch on a warm day. Plus, it’s one of those recipes where you throw everything together, and somehow, magic happens. The smoky charred corn, zesty lime, creamy sour cream and mayo, and the tang of queso cotija— I meannnn!!
Happy cooking!!
What you'll need:
- 4 ears of fresh sweet corn
- 2 tbsp Bari Arbequina olive oil
- 1 lime (Juice)
- ¼ cup red onion
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ cup crumbled queso cotija
- Salt and pepper to taste
- Fresh cilantro (chopped, optional if you're not a fan of Cilantro!)
- For an extra kick, add in some diced Jalapeno (optional)
Full Recipe:
- Prep the corn by brushing Bari olive oil on the corn, season with salt and pepper.
- TWO ways to cook the corn:
- Grill this corn over open flame until it's toasty and slight charred
- OR preheat the oven to 400°F (200°C), and roast for 20-25 minutes until slightly charred.
- Once cooled, slice off the kernels and add them to a bowl.
- In a small bowl, mix sour cream, mayo, lime juice and zest, cumin, diced red onion, and paprika. Season with salt and pepper.
- Toss the roasted corn with the dressing. Add the queso cotija and stir gently.
- Garnish with extra cheese and cilantro if desired.
This salad is best served chilled, so it’s great for meal prepping ahead of time or serving up fresh at your next gathering. You can also easily double or triple the recipe if you’re feeding a crowd (trust me, they’ll go back for seconds!).
ENJOY!!
Tag us on Instagram @barioliveoil if you try this recipe!