Dessert

Tomato, Roasted Corn, and Avocado Salad Recipe

ByHailey Reed December 17, 2025December 17, 2025

Introduction

This vibrant Tomato, Roasted Corn, and Avocado Salad is a fresh, flavorful dish perfect for summer gatherings or a light meal. Combining sweet roasted corn with creamy avocado and a zesty dressing, it’s both colorful and refreshing.

A white plate with a decorative edge holds a colorful corn salad made of three main layers mixed together: bright yellow corn kernels, small chopped green cucumbers, and red tomato chunks with green herbs scattered throughout. The plate is placed on a green textured cloth over a white marbled surface, creating a fresh and natural look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ears 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 1/2 to 1 tablespoon of olive oil on the ears of corn and the jalapeño pepper. Season both with salt and ground black pepper to taste.
Step 2: Broil the corn for about 5–10 minutes, flipping halfway through. Broil the jalapeño skin side only, without flipping.
Step 3: Prepare the dressing by combining minced garlic, rice vinegar, and 2 tablespoons of olive oil in a small bowl. Mix well.
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 stir gently to combine.
Step 6: Once the corn has cooled, 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 into the larger bowl below.
Step 7: Peel the skin off the roasted jalapeño and mince finely.
Step 8: In a large bowl, mix together the corn kernels, avocado, minced jalapeño, fresh cilantro, halved grape tomatoes, finely chopped shallot, scallion, and the prepared dressing.
Step 9: Serve the salad immediately to enjoy the fresh flavors and prevent the avocado from browning.

Tips & Variations

Use a combination of red and yellow grape tomatoes for added color and sweetness.
Substitute lime juice with lemon juice if preferred; it also helps prevent avocado browning.
For extra heat, leave some of the jalapeño seeds in, or remove them to keep it mild.
Add crumbled queso fresco or feta cheese for a creamy, salty contrast.
To enhance the smoky flavor, consider grilling the corn and jalapeño instead of broiling.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Because avocado browns quickly, it’s best enjoyed fresh. If needed, gently stir before serving and add a little extra lime juice to refresh the flavors. Avoid freezing as the texture will degrade.

How to Serve

A white plate holds a colorful salad made of three main layers mixed together: bright yellow corn kernels, small red tomato pieces, and green cucumber chunks with finely chopped herbs scattered throughout. The textures show the smooth skin of the tomatoes, the firm bite of the corn, and the crispness of the cucumber. The plate sits on a white marbled surface, adding subtle light reflections around the dish. 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 and serve this salad immediately to keep the avocado fresh and vibrant. If necessary, prepare the components separately and combine them just before serving.

What can I substitute for jalapeño if I want it less spicy?

You can use a mild pepper like a poblano or simply omit the jalapeño for a milder flavor. Adding a pinch of smoked paprika can provide a subtle smoky note without heat.