Corn Title 2Summer is finally here!  It’s the season full of backyard barbecues and lazy picnics in the park.  While corn on the cob is always a party favorite, sometimes it can be a bit of a challenge to eat if you are not seated at a table.  The last thing you want is to watch your corn precariously weighing down the side of your plate (or worse, watching it roll right off!)  So how do you serve fresh, juicy corn without the mess or worry?   Skip the potato salad and try this tangy Backyard Corn and Red Pepper Summer Salad instead.

Served cold, this recipe combines the sweet flavors of the corn and red peppers with the tangy bite of cilantro and cumin.  Lightly sauteed onions round out the flavors to create a full-bodied dish that will have you reaching for seconds.  Make a large batch the night before your next party or picnic and you will have an easy side that tastes great with burgers  or barbecue chicken.  Sprinkle any leftovers over romaine lettuce for a easy summer salad that you can enjoy for lunch.

Preparing the Corn:

While many people like to boil or steam corn, I prefer to roast mine in the oven.  It is a simple and hassle-free way to prepare and helps to keep your hands free for other things.   It also keeps the kernels crispy and full of juice! To roast corn, preheat the oven to 350°F.  There is no need to shuck the corn.  Just trim off all the silky ends and pull of any husks that are sticking out and could possible catch fire in the oven.  Place the corn in the in the oven and cook for 30 minutes.  Carefully remove from oven and let sit for 5 minutes before shucking.  {for additional info and photos about roasting corn, please click here}

Once the corn is cool enough to handle, stand corn on the flat base and use a knife to carefully remove the kernels.  Always cut from top to bottom and make sure to keep your fingers above the knife blade at all times.  Cutting into a bowl will keep the kernels from rolling off your cutting board and ending up on the floor.


Backyard Corn and Red Pepper Summer Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 20 minutes

Yield: 4 servings


  • 3 ears of corn, cooked with kernels cut off
  • 1 large red pepper, cored and chopped into small pieces
  • 1 medium onion, diced
  • 1 teaspoon grapeseed oil
  • 1/4 cup cilantro, chopped
  • 1 teaspoon cumin
  • 2 teaspoons grapeseed oil
  • Salt and Pepper


  1. In a medium skillet, heat 1 teaspoon of grapeseed oil and add diced onions. Saute for approximately 5 minutes, until edges start to brown. Remove from heat.
  2. In a large bowl, mix the corn kernels, chopped red pepper, browned onion, cilantro, and 2 teaspoons of grapeseed oil. Make sure that all vegetables are lightly coated in oil.
  3. Sprinkle with 1 teaspoon of cumin and toss together. Place in refrigerator for one hour before serving.
  4. Before serving, stir and add salt and pepper to taste.


For best results, I recommend cooking the corn in the oven (recipe here). This can be done a day before to save time preparing.

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