Description
A vibrant and fresh Tomato, Roasted Corn, and Avocado Salad combining smoky roasted corn and jalapeño with creamy avocado and juicy grape tomatoes, tossed in a zesty lime and garlic olive oil dressing. Perfect as a light, flavorful side dish or a healthy snack.
Ingredients
Scale
Vegetables & Herbs
- 2 ears Corn
- 1 Jalapeño Pepper
- 1 pint Grape Tomatoes
- 1 Avocado
- 1 Shallot
- 1 clove Garlic
- 1 tablespoon Scallion (chopped)
- 1 tablespoon Fresh Cilantro (chopped)
Dressings & Seasonings
- 1/2 Lime (juice only)
- 4 tablespoons Olive Oil (divided)
- 1 teaspoon Rice Vinegar
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Prepare and Season Corn and Jalapeño: Rub 1/2 to 1 tablespoon of olive oil onto the ears of corn and jalapeño pepper. Season both generously with salt and ground black pepper.
- Broil Corn and Jalapeño: Place the corn and jalapeño under the broiler. Broil the corn for about 5-10 minutes, flipping halfway through to ensure even roasting. Broil the jalapeño skin side down only for about the same time to get a nice char.
- Make the Dressing: Mince the garlic clove finely. In a small bowl, whisk together the minced garlic, rice vinegar, and 2 tablespoons of olive oil until well combined to form a flavorful dressing.
- Prepare the Avocado: Cut the avocado in half and remove the pit. Score the avocado flesh and scoop it out gently into a bowl. Add the juice of half a lime and stir gently to combine, which helps prevent browning.
- Remove Corn Kernels: Once the corn has cooled slightly, strip the kernels off the cob. For ease, place a small bowl upside down inside a larger bowl, set the corn on the small bowl, and strip the kernels downward over the larger bowl.
- Prepare Jalapeño: Peel the skin off the roasted jalapeño and finely mince the flesh.
- Combine Salad Ingredients: In a large bowl, mix the roasted corn kernels, diced avocado, minced jalapeño, chopped fresh cilantro, halved grape tomatoes, finely chopped shallot, chopped scallion, and the prepared dressing. Toss gently to combine the flavors fully.
- Serve: Serve the salad immediately to enjoy the fresh flavors and to prevent the avocado from browning, despite the lime juice treatment.
Notes
- Roasting the jalapeño skin side down chars the skin for easy peeling and adds a smoky flavor.
- Using lime juice on the avocado helps slow browning but serve fresh for best taste and appearance.
- Adjust the amount of jalapeño according to your preferred spice level.
- For added crunch, consider topping with toasted pepitas or chopped nuts.
- This salad is best eaten the day it is prepared.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Broiling
- Cuisine: American
Keywords: tomato salad, roasted corn salad, avocado salad, fresh summer salad, broiled corn, jalapeño salad, healthy side dish, vegetarian salad
