Roasted Confetti Corn Salad

September 3, 2010

I’ve got a pile of clothes waiting to be folded, laundry running, dishes washing and a whole lot of packing to do before hitting I-80 tomorrow afternoon for a trip to Illinois (again!).

But before I take off for a much needed three day weekend and break from technology, I’m going to fulfill a request from my mom at the beginning of the summer: a fun, light, summer salad. Well, it’s not exactly a salad, per say. It’s more of a side-dish actually, but if you refrigerate it and serve it atop lettuce, it’s can pass for a salad, right?

This dish is right up my alley: a play on salty and sweet. Lime juice balances out the sweetness of the corn and peppers, which retain their crunch ever so slightly after being roasted in the oven. And because summer produce is perfect on its own, I’ve kept the seasonings to a minimum; just salt, pepper, and a bit of smoky paprika.

Roasted Confetti Corn Salad
(Printable Recipe)

*1 1/2 lbs. corn on the cob,  kernels removed from the cob (about 3-4 cups of corn)
*2 medium red and/or orange sweet peppers, seeded and chopped
*2 Tbsp. olive oil
*3/4 tsp. salt
*1/4 tsp. paprika
*1 1/2 Tbsp. lime juice
*1/4 tsp. ground black pepper
*1/4 cup grated Parmesan cheese

*Preheat oven to 400°F. Place corn and chopped red peppers in a shallow baking sheet. drizzle with olive oil, salt, paprika, lime juice and black pepper. Toss with your hands to coat evenly.
*Roast in the oven for 20 minutes, stirring once half way through. During the last five minutes of roasting, sprinkle with Parmesan cheese.
*Serve immediately, or refrigerate and serve cold.

Happy Cooking!


You Might Also Like


  • Reply llshots September 3, 2010 at 6:21 pm

    I just linked to your site from Kath's and your photos and recipes are amazing! Can't wait to start reading on a regular basis…

  • Reply Vicky @ eat live spin September 3, 2010 at 6:27 pm

    With corn in season in NYC now… I am making this DISH!! I have been wondering how to use the paprika I have in my kitchen! I also make grilled corn on the cob with chipotle soy mayo and shredded coconut!

  • Reply HefiA September 3, 2010 at 9:53 pm

    Wow, Madison! Your site looks amazing! And you seem to be such a creative kitchen diva. I love it! Can't wait to try some of these recipes! Thanks for sharing.


  • Reply teenagehealthfreak September 5, 2010 at 2:31 am

    mmm.this looks great!! i have so much corn left from our garden…i should make this! i love all of these recipes on your blog…glad i found ya! 🙂

  • Reply Pam September 5, 2010 at 4:20 am

    My Gosh, that is so beautiful looking! Yummy blog you have! Wish I had a bowl of that right now! Enjoy!

  • Reply Kaye September 6, 2010 at 4:10 am

    I'm eating this right now! Yum! I added half a chopped scallion when I added the parm and it is awesome!

  • Reply Tokyo Terrace September 6, 2010 at 10:09 am

    This looks so delicious. I love the colors and the combination of flavors, especially the corn. I adore eating corn raw and I bet that would be another great way to enjoy it in the salad. Gorgeous!

  • Reply Madison September 6, 2010 at 2:01 pm

    Kaye –

    SO glad you got a chance to try out the recipe. I'm a big fan of this corn salad and will most certainly be sad to see the Iowa sweet corn go! Thankfully, it can be made with canned corn. 🙂



  • Reply Jenn September 16, 2010 at 6:01 pm

    I love this post. My grandmother makes this same salad, only she'd add an ungodly heap of jalepenos and cream cheese. (She lives in Clyde, TX.. What can I say?) I made it for a party last summer and can't believe how many people turned their noses up at it! It actually inspired me to write a very lengthy post on modern-day etiquette, this salad.
    Glad to know I'm not crazy, but in good company.

  • Leave a Reply