A warm and hearty salad that celebrates the natural sweetness of corn and the earthy richness of mushrooms, all brought together with savory garlic and a simple roast.

Why You’ll Love This Recipe

• Deep, roasted flavors with minimal ingredients

• Naturally vegan and gluten-free

• Versatile as a side or a main dish

• Great served warm, room temperature, or chilled

• Easy sheet pan method—no fuss or fancy equipment

Ingredients

• 4 cups sweet corn kernels

• 8 ounces mushrooms, sliced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• Salt and pepper to taste

• 2 tablespoons fresh parsley, chopped

Directions

Prep Time: ~5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Servings: 4

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a mixing bowl, combine corn kernels, sliced mushrooms, minced garlic, olive oil, salt, and pepper. Toss to coat everything evenly.

3. Spread the mixture in a single layer on the prepared baking sheet.

4. Roast for 20–25 minutes, or until the corn is slightly charred and the mushrooms are browned and tender.

5. Let the salad cool slightly. Sprinkle with chopped parsley before serving.

Serving Ideas

• Serve warm as a side dish for grilled meats or tofu

• Mix into quinoa or couscous for a hearty grain bowl

• Top with crumbled feta or goat cheese for extra richness

• Use as a filling in warm wraps or tacos

• Serve over greens with a lemon vinaigrette for a composed salad

Tips & Variations

• Add a pinch of smoked paprika or chili flakes for depth

• Swap parsley for basil, cilantro, or chives

• Try adding roasted red peppers or cherry tomatoes for color

• Use frozen corn if fresh isn’t available—just thaw before roasting

• Leftovers store well and can be repurposed in soups or pasta

Frequently Asked Questions

Can I use canned corn instead of fresh or frozen?

Yes, but drain it well and pat dry before roasting to help it caramelize properly.

What mushrooms work best?

Cremini, white button, or even sliced portobello mushrooms roast well and hold their texture.

Can I make this in advance?

Absolutely. This salad can be made up to a day ahead and served cold or reheated briefly.

How do I avoid soggy mushrooms?

Spread everything in a single layer on the baking sheet and avoid overcrowding. This helps the vegetables roast instead of steam.

Final Thoughts

This Garlic Roasted Sweet Corn and Mushroom Salad is all about letting bold, simple ingredients shine. It’s a quick, nourishing dish that works as a side or a base for bigger meals. Whether you’re meal prepping or planning a potluck dish, this salad delivers flavor and flexibility every time.