You have permission to edit this article.

The Sweet Taste of Summer


Photo by Carina Skrobecki

Sweet summertime — it’s finally here. After what felt like the longest winter of all time, I could hardly wait. Granted, I’m excited for the season to change every year, but this was especially true for 2021. The longer hours of sunlight, the perfect PNW temperatures, the adventures, the sunsets over the mountains, and just getting to live more of our lives outside, in the fresh air. But hands down, my favorite thing about summer is that it goes hand in hand with grilling and with picnics. My Herby Roasted Corn Salad is the perfect dish to serve during warmer months. It’s so easy to whip up a huge batch (and it keeps well) and is the true MVP at any summer meal. We love this corn salad as a dip with some gluten-free tortilla chips or crackers, but also as a burger topping, a flavor boost on a fish taco, and even stirred into a green salad.

Whether you’re making a big bowl for all of the summer cookouts, or you’re prepping some for yourself, this is such a great summer dish for everyone in the fam. Plus, summer is the best time to make it, because Northwest corn season is in full effect.

Herby Roasted Corn Salad

Makes 6 servings

If you love a little heat, keep the chipotle pepper seeds intact. If you prefer it on the mild side, remove the seeds. This dish keeps well in the fridge for three or four days without the cheese.


  • 6 ears organic corn, husks removed
  • Olive oil
  • 1 cup fresh cilantro, finely chopped
  • 3 green onions, finely chopped
  • 10–12 chive stalks, finely chopped
  • 2 chipotle chiles in adobo sauce, chopped
  • Juice of 4 limes
  • 1 tablespoon olive oil
  • Sea salt
  • Freshly ground black pepper
  • Sprinkle of feta (optional)


Preheat the oven to 400 degrees. Rub the ears of corn with olive oil, and roast for 15 to 20 minutes, until they start to brown. Remove from the oven and let cool, then slice the kernels off the cobs, and place in a large mixing bowl, along with the cilantro, green onions, chives, and chipotles. Add the lime juice, 1 tablespoon olive oil, salt, and pepper to taste as you gently mix the salad together. Sprinkle with feta, if desired, just before serving.