Roasted Corn Salad


  • 4 Cups of Sweet Corn Kernels, frozen or removed from fresh cobb
  • 1 Large Red Onion, diced small
  • 2 Red Bell Peppers, diced Small
  • 1/2 Cup of your favorite Balsamic Vinaigrette
  • 2 Cloves Garlic, minced
  • 1/2 Cup Feta Cheese, crumbled
  • 2 Tablespoons Fresh Oregano, finely chopped
  • Salt and Pepper to taste


  1. Set oven temperature to 425°
  2. Place the corn and the minced garlic in a large mixing bowl. Season with salt and pepper, and stir to evenly combine ingredients.
  3. Transfer this mixture to a baking sheet tray, and place into the preheated oven. Bake for 6-8 minutes or until the corn becomes lightly charred.
  4. In another large mixing bowl, add the corn mixture with the red onion, bell peppers, oregano, and vinaigrette mix to incorporate.
  5. Transfer the salad to a serving dish, and top with crumbled feta.
Roasted Corn Salad
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