Dessert

Tomato, Roasted Corn, and Avocado Salad Recipe

ByJake Silas December 25, 2025December 25, 2025

Introduction

This Tomato, Roasted Corn, and Avocado Salad is a vibrant and refreshing dish perfect for warm days or as a colorful side. Roasting the corn and jalapeño adds a smoky depth, while the creamy avocado balances the flavors beautifully. Quick to prepare and full of texture, it’s sure to become a favorite.

A white plate with a curved edge holds a colorful salad piled in the center, showing three main layers of small yellow corn pieces, red tomato chunks, and green cucumber bits mixed with finely chopped herbs, all tossed together creating a fresh and vibrant look with a mix of smooth and slightly rough textures, placed on a white marbled surface with a textured green cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ears of corn
1 jalapeño pepper
1 pint grape tomatoes
1 avocado
1/2 lime
1 shallot
1 clove garlic
4 tablespoons olive oil
1 teaspoon rice vinegar
1 tablespoon scallion
1 tablespoon fresh cilantro
Salt, to taste
Ground black pepper, to taste

Instructions

Step 1: Rub 1 to 2 tablespoons of olive oil over the corn and jalapeño, then season with salt and ground black pepper to taste.
Step 2: Broil the corn for about 5 to 10 minutes, flipping the ears halfway through. Broil the jalapeño skin-side only without flipping.
Step 3: Make the dressing by mincing the garlic and combining it with rice vinegar and 2 tablespoons olive oil in a small bowl.
Step 4: Cut the avocado in half, remove the pit, score the flesh, and scoop it out into a bowl.
Step 5: Add the juice from half a lime to the avocado and gently stir to combine.
Step 6: Once the corn is cool, strip the kernels from the cob. For an easy method, place a small bowl upside down inside a larger bowl, set the corn on the small bowl, and slice downward to remove the kernels into the larger bowl.
Step 7: Peel the charred skin off the jalapeño and mince the pepper finely.
Step 8: Combine the corn kernels, avocado, minced jalapeño, fresh cilantro, grape tomatoes, thinly sliced shallot, scallion, and the dressing in a large bowl. Mix gently.
Step 9: Serve immediately to enjoy the fresh flavors and to prevent the avocado from browning.

Tips & Variations

For a milder salad, remove the seeds from the jalapeño before mincing.
Use cherry tomatoes if grape tomatoes aren’t available for a similar burst of sweetness.
Add a pinch of smoked paprika to the dressing for extra smoky flavor.
Serve over mixed greens or with tortilla chips for a satisfying snack or light meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Because of the avocado, it’s best eaten fresh. To slow browning if storing, press plastic wrap directly onto the surface of the salad. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A mound of fresh corn salad sits in the center of a white plate with a subtle wave edge design. The salad consists of bright yellow corn kernels mixed with juicy red tomato chunks, small green cucumber pieces, finely chopped green herbs, and bits of white onion. The colors are vibrant and the textures look fresh and slightly crisp, with the ingredients evenly mixed into a loose pile. The plate rests on a white marbled surface with a light green cloth partially underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare this salad just before serving since the avocado browns quickly and the fresh textures will be at their peak.

How do I remove the skin from the roasted jalapeño?

After broiling, place the jalapeño in a covered bowl or plastic bag to steam for a few minutes, then rub the skin off with a paper towel. The skin should peel away easily.