This Tomato and Roasted Corn Salad is fresh, colorful, and bursting with flavor. It’s the kind of easy side dish that feels special enough for guests but is simple enough for busy weeknights. With grilled corn, juicy tomatoes, creamy avocado, and a bright lime dressing, it’s a must-have at any summer meal.
Whether you're firing up the grill or using a stovetop grill pan, this dish comes together quickly—and it goes with everything from grilled chicken to veggie burgers.
We are sharing tips to help you get the best results when making this recipe. If you don't need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love This Tomato and Roasted Corn Salad ⭐
Easy to make – Just 20 minutes from start to finish.
Full of fresh flavor – Grilled corn, ripe tomatoes, and a tangy lime kick.
Naturally gluten-free and dairy-free – A great option for all kinds of diets.
Perfect for summer meals – Serve it with BBQ, tacos, or grilled shrimp.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Corn
- Extra virgin olive oil spray
- Red onion
- Cherry or grape tomatoes
- Avocado
- Fresh parsley
- Fresh lime juice
- Salt and black pepper
🔪 How to Make Roasted Corn Salad with Tomatoes
Lightly coat the corn with olive oil, then place it along with the red onion slices on a preheated gas grill over medium heat. If you're cooking indoors, use a grill pan sprayed with non-stick spray over medium-high heat.
Grill the corn, turning it every couple of minutes so all sides get a nice char. Flip the red onion once during cooking. Once the vegetables are grilled and slightly charred, remove them from the heat. Carefully cut the kernels off the cob using a sharp knife. Discard the cobs and transfer both the grilled onion and corn to a large salad bowl.
Add the halved tomatoes, chopped avocado, parsley, and lime juice to the bowl. Sprinkle with salt and pepper to taste, then gently toss everything together. Serve right away with your favorite main dish.
⭐ Tips and Tricks ⭐
- Make it ahead: You can grill the corn and onion ahead of time and store them in the fridge. Add avocado just before serving to keep it fresh.
- Add protein: Toss in grilled chicken, shrimp, or black beans to turn this into a light lunch.
- Switch it up: Try cilantro instead of parsley, or add feta cheese for a salty bite.
📖 Easy Variations to Try
1. Add Cheese: Crumbled feta or cotija cheese adds a salty, creamy bite that pairs beautifully with the fresh veggies.
2. Swap the Herbs: No parsley? Try fresh cilantro or basil for a different twist.
3. Make It Spicy: Add chopped jalapeño or a pinch of crushed red pepper flakes for a little heat.
4. Add Beans: Toss in black beans or chickpeas to make it more filling and protein-packed.
5. Try a Different Dressing: Swap the lime juice for balsamic vinegar or lemon juice for a new flavor profile.
6. Add Protein: Top it with grilled chicken, shrimp, or even tofu for a complete meal.
7. Use Different Tomatoes: Grape tomatoes, heirlooms, or even chopped Roma tomatoes all work well.
What to Serve With Tomato and Roasted Corn Salad
This salad pairs beautifully with these delicious and easy recipes.
- Mozzarella Chicken: Easy, Cheesy, Crowd‑Pleasing Dinner – Juicy baked chicken with melty mozzarella and fresh tomatoes.
- Chicken Cordon Bleu: Crispy, Cheesy, and Family‑Approved – Classic rolled chicken with ham and Swiss cheese.
- San Marino Chicken Fideo Soup: Light, Comforting, Family‑Friendly – Bright, brothy soup perfect alongside this salad.
Make-Ahead Tips
1. Grill in Advance
You can grill the corn and onions up to a day ahead. Let them cool completely, then store in an airtight container in the fridge.
2. Prep the Veggies
Halve the tomatoes and chop the parsley in advance. Keep them in separate containers to maintain freshness.
3. Wait on the Avocado
Add the avocado just before serving to keep it from browning.
4. Assemble Last Minute
For the best texture, toss all the ingredients and add the lime juice right before serving.
5. Store Leftovers Properly
If you do have leftovers, store them in an airtight container and eat within one day. The avocado may brown, but the flavor will still be great.
How Many WW Points are in Roasted Corn Salad
This recipe comes in at 2 points per serving. These points come from the avocado.
More Delicious Recipes To Try
Tomato and Roasted Corn Salad
Ingredients
- 2 large ears fresh corn husks and silk removed
- Extra virgin olive oil spray
- 1 medium red onion halved and cut into thick slices
- 1 lb. cherry or grape tomatoes halved
- 1 large avocado chopped
- ¼ cup fresh parsley roughly chopped
- 3 Tbsp fresh lime juice
- Salt and black pepper to taste
Instructions
- Spray corn with olive oil spray before placing corn and red onion slices on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
- Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Flip red onion once while the corn is cooking. Remove vegetables from heat and slice kernels from cob with a sharp knife. Discard cobs and transfer onions and corn kernels to a large salad bowl and set aside.
- Add tomatoes, avocado, fresh parsley, and lime juice to the bowl. Season with salt and black pepper, to taste, and toss gently to combine. Serve immediately with your choice of main dish. Enjoy!
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