Summer Roasted Corn Salad

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Replace bulghur with roasted sweet corn in your favorite tabouleh recipe. Tastes like summer!

Preparation time: 20 min
Cooking time: 10 min

Difficulty: Easy - for beginners
Serves: 6-8

Dietary guidance: v v n g d 

Tags: salad · picnic · side · appetizer · summer · cookout · tabouleh ·


3 ears fresh sweet corn
1 small cucumber, diced
3 shallots, diced
1 fresh tomato, diced
3 cups fresh parsley (or mixed parsley and mint), minced
1 Tbsp olive oil
2 Tbsp sesame oil
the juice of 1 lime
1/2 tsp salt
1/4 tsp cayenne pepper


1.) Shuck the corn and rub the sesame oil on it. Place it in the broiler on high for 10 min, turning once about halfway through. Or roast the oiled ears of corn on the barbecue.

2.) Let the roasted corn cool, then cut the kernels off the cob with a sharp knife.

3.) Place all ingredients in a bowl; toss; adjust seasoning to taste.

4.) Serve cold or room temperature.


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