Roasted Corn Tomato Romaine Herb Salad
Pan-searing fresh corn brings out a sweet, nutty char that elevates a standard leafy salad into something far more flavorful. Paired with juicy cherry tomatoes, fragrant basil, and crisp chopped romaine, each bite offers a balanced contrast between warm browned kernels and cool garden greens.
Why this one works
- Charring the corn in a hot skillet concentrates its sweetness and adds smoky depth.
- Tender, aromatic basil leaves provide a fragrant herbal lift throughout the bowl.
- Crisp romaine lettuce provides a sturdy, refreshing base with satisfying crunch.
- A clean drizzle of extra virgin olive oil brings the fresh produce together without heavy dressings.
What you’ll need
- 3 cups (450g) fresh corn kernels Fresh corn sliced straight from the cob chars nicely in the skillet while retaining a crisp, juicy bite.
- 2 cups (300g) cherry tomatoes, halved Halving the tomatoes lets their natural juices mix directly with the olive oil.
- 4 cups (240g) chopped romaine lettuce Use crisp inner and outer leaves, washed and thoroughly dried so the oil coats evenly.
- 0.5 cup (20g) fresh basil leaves Tear or add whole basil leaves just before tossing to preserve their fresh fragrance.
- 0.25 cup (60ml) extra virgin olive oil Select a flavorful extra virgin olive oil to dress the vegetables cleanly.
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What to have nearby
- Cast iron or heavy skillet
- Chef's knife and cutting board
- Large salad mixing bowl
- Salad tongs
Step-by-step instructions
The preparation centers on getting a quick sear on the corn before assembling the fresh elements. Let the skillet get thoroughly hot over medium-high heat so the kernels blister and brown rather than steam.
- 1Step 1
Heat a skillet over medium-high heat and sear corn kernels until charred and golden.
- 2Step 2
In a large bowl, combine the romaine lettuce, charred corn, and halved cherry tomatoes.
- 3Step 3
Add fresh basil and drizzle with olive oil.
- 4Step 4
Toss gently to combine and serve immediately.
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A few things worth knowing
- Keep the corn moving occasionally in the hot skillet so it chars evenly without scorching.
- Let the charred corn cool briefly before tossing so the heat does not prematurely wilt the romaine.
- Toss the salad immediately before serving to preserve the crisp texture of the greens.
Ways to make it your own
- Tear the basil leaves into thin ribbons across the salad for a more distributed herb presence.
- Serve on a wide, shallow platter rather than a deep bowl to showcase the colorful charred corn and red tomatoes.
Serving suggestions
This salad pairs naturally alongside grilled poultry, seared fish, or roasted summer vegetables. It also makes a crisp, refreshing companion to a warm grain bowl, vegetable frittata, or a basket of crusty dinner rolls.
Storage & reheating
Because dressed romaine and fresh basil leaves soften quickly, this salad is best enjoyed right after it is tossed. If planning ahead, keep the charred corn and chopped fresh ingredients stored separately in the refrigerator, assembling and adding olive oil just before serving.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can the corn be charred ahead of time?+
Yes, you can sear the corn in advance and let it come to room temperature before tossing it with the fresh vegetables and olive oil.
What is the best way to cut corn off the cob?+
Stand the husked ear upright on a secure cutting board or inside a wide bowl, then slice downward along the cob with a sharp chef's knife.
With just a quick pan sear and simple assembly, this salad delivers bright color, deep roasted sweetness, and crisp herbal freshness in every bowl.
Roasted Corn Tomato Romaine Herb Salad
Crisp romaine, sweet cherry tomatoes, and skillet-charred corn tossed with fresh basil leaves and extra virgin olive oil for a vibrant fresh salad.
Ingredients
- 3 cups (450g) fresh corn kernels
- 2 cups (300g) cherry tomatoes, halved
- 4 cups (240g) chopped romaine lettuce
- 0.5 cup (20g) fresh basil leaves
- 0.25 cup (60ml) extra virgin olive oil
Instructions
- Heat a skillet over medium-high heat and sear corn kernels until charred and golden.
- In a large bowl, combine the romaine lettuce, charred corn, and halved cherry tomatoes.
- Add fresh basil and drizzle with olive oil.
- Toss gently to combine and serve immediately.
Nutrition
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