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Fire-Roasted Corn Salad

Fire-Roasted Corn Salad

When I was younger I used to go to cooking classes at William-Sonoma with my grandma all the time. One of the best things we made in the class was corn salad. This fire-roasted corn salad is one of my absolute favorite summertime recipes and over the years I've adapted it to make it my own. I bring this salad to every barbecue, pool party, really any summer gathering and it's usually a big hit. 

Fire-Roasted Corn Salad



  • 3 limes, juiced
  • 2 teaspoons of ground cumin
  • 1 teaspoon of chili powder
  • 2/3 cup of extra-virgin olive oil, plus more to brush onto corn ears
  • salt and pepper
  • 6 ears of corn
  • 2 cups of cherry tomatoes, halved
  • 1/2 cup of chopped fresh cilantro
  • 1/3 pound of feta cheese


  1. Preheat the oven to a high broil.
  2. Brush each ear of corn with olive oil and season with salt and pepper. Place in the oven for about 15 minutes (turning every 5 minutes) or until slightly charred.
  3. In a large bowl, whisk together the lime juice, ground cumin, and chili powder. Slowly stream in the 2/3 cup of olive oil while continuously whisking. Set aside the vinaigrette for later.
  4. On a cutting board, cut the kernels off each ear of corn. Add the corn to the large bowl.
  5. Add a little olive oil to a pan and blister the grape tomatoes on medium heat. Allow the tomatoes to cool and then halve them. Add to the large bowl.
  6. Add the feta cheese and chopped cilantro to the corn mixture and stir until thoroughly incorporated.

This salad can be served immediately, however I think it tastes best after marinating overnight. Try this out for your next summer gathering and let me know what you think!

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