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Roasted Summer Corn Salad

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 4 servings


  • 2 ears Corn
  • 4 oz Diced pancetta
  • ½ Red Onion diced
  • Olive Oil to drizzle
  • Cilantro (or parsley) to garnish


  • Heat pan over medium-high heat until hot
  • Add pancetta and cook 4-5 minutes or until it starts to brown, stir occasionally so it doesn't stick to the bottom of the pan
  • Add red onion and corn, drizzle with a little olive oil and cook stirring occasionally another 8-10 minutes or until softened and charred
  • Place into bowl and sprinkle with cilantro or parsley