Skip to Navigation Skip to Main Content Skip to Footer

Sweet Corn Salad

Sweet Corn Salad

Freshly harvested corn, charred green chiles and roasted tomatoes make this corn salad recipe a must-make for any summer potluck. Serve with grilled steak or chicken, as a taco topping or with tortilla chips as a dip.


8 servings

Prep Time

50 minutes

Total Time

2 hours


  • 3medium green chiles, such as New Mexico (Anaheims) or poblanos
  • 4medium plum tomatoes, halved
  • 2tablespoons extra-virgin olive oil, divided
  • 1teaspoon kosher salt, divided
  • 8large ears corn, husked
  • 1tablespoon butter
  • 2tablespoons low-fat mayonnaise
  • 2tablespoons lime juice
  • 1tablespoon chile powder, preferably New Mexico chile
  • 1clove garlic, minced
  • 1/4cup chopped fresh cilantro


  1. Position rack in upper third of oven; preheat broiler.
  2. Place chiles on a rimmed baking sheet. Broil, turning every few minutes, until blackened on all sides, 6 to 10 minutes. Transfer to a medium bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
  3. Reduce oven temperature to 375°F.
  4. Toss tomatoes and 1 tablespoon oil in a medium bowl. Arrange on the baking sheet, cut-side up, and sprinkle with 1/4 teaspoon salt. Roast in the oven until browned, 1 to 1 1/2 hours.
  5. Meanwhile, cut corn kernels off the cobs. Heat butter and the remaining 1 tablespoon oil in a large skillet over medium heat. Add the corn and cook, stirring often, until tender-crisp, 3 to 5 minutes. Transfer to a large bowl.
  6. Peel the chiles with your fingers. (It’s OK if a little skin is left behind.) Cut them open lengthwise, remove the seeds, stem and white membrane, then chop. Transfer to the bowl with the corn.
  7. Whisk mayonnaise, lime juice, chile powder, garlic and the remaining 3/4 teaspoon salt in a small bowl.
  8. When the tomatoes are done, let cool for 10 minutes, then coarsely chop. Add the tomatoes, the dressing and cilantro to the corn; stir until well combined.


Hold at room temperature for up to 2 hours.

Nutrition Facts

Per serving (recipe makes 8 servings)

Calories 194kcal
Carbohydrate Total 31g
Total Sugars 11g
Added Sugars 0g
Fiber 4g
Total Fat 8g
Saturated Fat 2g
Mono Saturated Fat 4g
Cholesterol 5mg
Sodium 212mg
Protein 6g
Potassium 546mg
Calcium 16mg
Folate 70mcg
Omega-6 1g
Vitamin E 2mg
Zinc 1mg
Vitamin B3 3mg

© Meredith Operations Corporation. All rights reserved. Used with permission.