Midwest-Style Roasted Corn and Tomato Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing salad that highlights sweet roasted corn and ripe tomatoes tossed with tangy vinaigrette and fresh herbs. This American-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs fresh corn on the cob, cherry tomatoes, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 3 husked ears of fresh corn on a baking sheet and roast for 20 minutes, turning halfway, until kernels are golden and slightly charred.
  2. Step 2: Let corn cool slightly, then using a sharp knife, cut the kernels off the cobs and transfer approximately 3 cups of kernels to a large mixing bowl.
  3. Step 3: Add 2 cups halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh basil to the bowl.
  4. Step 4: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Pour the dressing over the corn and tomato mixture and toss gently to combine.
  6. Step 6: Chill the salad in the refrigerator for at least 15 minutes before serving to allow flavors to meld.

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