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I go crazy for onion. I’m the girl who orders her sandwiches/burgers/pizza/omelet/salad with extra, extra onion. And even with double extra, I find that most places are still a bit too skimpy with the onion for my liking. (Good thing my hubby is an extra, extra onion kind of guy too.)

Normally I’d say this salad is all about the onion for me…because just look below and see how gorgeous that roasted red onion is...


(I’m sure you’ll find at least 100 other uses for that balsamic-roasted onion…like a sandwich or burger condiment, crostini-topping, salad component, a topping for making smothered chicken, a soup or stew base flavor, or even a side dish.)

However, because corn is in season right now and absolutely mind-blowingly delicious, I have to admit that this salad – made with fresh, local corn – is just as much about the corn as it is about the onion. Otherwise, the rest of the year if you make this salad with canned or frozen corn, this salad is all about the roasted onion. (Which still makes it worth making, at least for me.)

In the recipe I give directions on how to make this salad whether corn is in season or not. And if it’s in season, definitely use fresh corn!

And if you’re as into fresh corn right now as I am, you will probably enjoy Cooking with Corn on Cooking Light!


Warm Roasted Red Onion + Corn Salad
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 1 medium-large red onion, halved and thinly sliced
  • 1 tablespoon good-quality balsamic vinegar
  • 2 tablespoons olive oil, divided
  • ½ teaspoon coarse sea salt, divided
  • ¼ teaspoon ground black pepper, divided
  • 1 (15 oz/425 g) can whole-kernel corn, rinsed and drained; or 2 cups frozen corn, thawed (if corn is in season, see note below)
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and minced (optional)
  • 3 scallions, white and green parts, thinly sliced
  • Juice from 1 lime (about 2 tablespoons)
  1. Preheat oven to 450F.
  2. Toss the onion, balsamic vinegar, 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper together on a large baking sheet, then spread the onion out in an even layer.
  3. Toss the corn, 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper together on a large baking sheet, then spread the corn out in an even layer.
  4. Roast the onion until soft and caramelized, about 10 to 12 minutes, stirring once halfway through. Roast the corn until starting to brown in spots, about 10 to 12 minutes, stirring once halfway through. (When you stir the onion and corn, also rotate the trays.)
  5. Combine the cooked onion and corn with the red bell pepper, jalapeno (if using), scallion, and lime juice in a medium bowl. Taste and add more salt and pepper as desired.
  6. Serve warm or at room temperature.
If Corn is in Season: You can use fresh corn on the cob instead of canned or frozen corn. To do so, shuck your corn, removing the husks and as much of the corn silk as possible. Bring a large pot of water to a boil; you can add sugar if desired. Once boiling, add the corn and then let it come up to a boil again; cook until crisp-tender, about 3 to 5 minutes (depending on what type of corn it is and how fresh it is). Cool until the corn is cool enough to handle, then cut the corn kernels off the cob and proceed with the recipe. (You will need about 4 medium-sized ears of corn to get about 2 cups of corn kernels for this recipe.)
Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. Absolutely perfect summer salad! I love onions as well … and garlic … and my husband luckily is also a fan, like yours. We can all stink it up together ; )

  2. i feel like side dishes like this are almost always served chilled, so i’m interested in trying a warm or room temperature version. it certainly looks delicious!

  3. I feel autumn is coming and with it warm salads. It’s all about the corn, roast or caramelised onions and for me lentils (every time ;)) This salad’s so beautifully colourful and makes me look forward to the colder months to come. xx

  4. I used to hate onions as a child, but now love them!Delicious salad,Faith!

  5. Kellie @ The Suburban Soapbox says:

    This looks fantastic! I can’t wait to try it…I may use it to add a new twist to tacos in addition to just eating it straight out of the bowl.:-)

  6. A colorful and scrumptious salad! Roasted onions are a great addition.



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