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Roasted Corn Salad

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Roasted Corn Salad

Roasted Corn Salad
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total prep
This is one of chef Marcus Samuelsson's more popular recipes on KitchenDaily, and it's no wonder -- it's a terrific use of the season's peak corn, and an elegant (yet easy!) alternative to eating it off the cob. See Marcus prepare the Roasted Corn Salad recipe.

Marcus loves showing readers that "American" cuisine is really a melting pot that draws upon flavors from all over the world; to see him at work in the kitchen, check out his video series on KitchenDaily, Marcus' Kitchen.


  • 4 ears of corn, cut off the cob
  • 4 teaspoons unsalted butter, melted
  • salt and freshly ground black pepper
  • 1/2 red onion, sliced
  • 2 tablespoons diced roasted red bell pepper (store-bought is fine)
  • 1 tablespoon slivered green olives
  • 2 scallions, white and tender green parts, thinly sliced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon sherry vinegar
  • 2 tablespoons olive oil


  • Heat large cast iron skillet on high heat till smoking hot. Add corn to dry skillet and roast and char kernels till they begin to pop.
  • Add in butter and red onion and mix. Cook for about 3 minutes, stirring.
  • Add remaining ingredients.
  • Season and serve warm or cold.