Description
A vibrant and refreshing Tomato, Roasted Corn, and Avocado Salad combining sweet roasted corn, creamy avocado, fresh grape tomatoes, and a zesty jalapeño-lime dressing. Perfect for a light lunch or a colorful side dish at any meal.
Ingredients
Scale
Salad Ingredients
- 2 ears Corn
- 1 Jalapeño Pepper
- 1 pint Grape Tomatoes
- 1 Avocado
- 1 Shallot
- 1 tablespoon Scallion
- 1 tablespoon Fresh Cilantro
- Salt, to taste
- Ground Black Pepper, to taste
Dressing Ingredients
- 4 tablespoons Olive Oil (divided use)
- 1 teaspoon Rice Vinegar
- 1 clove Garlic
- 1/2 Lime (juice only)
Instructions
- Prepare Corn and Jalapeño: 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.
- Broil Corn and Jalapeño: Place corn and jalapeño under the broiler. Broil the corn for about 5-10 minutes, flipping halfway through to roast evenly. Broil the jalapeño skin side only and do not flip. Remove and let cool.
- Make the Dressing: Mince the garlic finely and in a small bowl combine it with 1 teaspoon rice vinegar and 2 tablespoons olive oil. Mix well to form a flavorful dressing.
- Prepare Avocado: Cut the avocado in half, remove the seed, score the flesh, and scoop it out into a bowl. Add the juice of half a lime to the avocado and stir gently to combine, preventing browning.
- Strip Corn Kernels: Once the corn has cooled, strip the kernels off the cob. An effective method is to place a small bowl upside down inside a larger bowl, then rest the corn on the smaller bowl and slice downward to catch kernels.
- Prepare Jalapeño: Peel off the skin from the broiled jalapeño and finely mince the flesh.
- Combine Salad: In a large bowl, mix together the corn kernels, scored avocado, minced jalapeño, fresh cilantro, halved grape tomatoes, finely chopped shallot, scallion, and the prepared garlic-rice vinegar dressing. Toss gently to combine all flavors.
- Serve Immediately: Serve the salad immediately to enjoy fresh flavors and vibrant colors. The avocado will begin to brown despite the lime juice, so prompt serving is ideal.
Notes
- Broiling the corn and jalapeño enhances their natural smoky sweetness and adds depth of flavor.
- Use a ripe but firm avocado for best texture and to help prevent rapid browning.
- If you prefer less heat, remove the seeds from the jalapeño before mincing.
- This salad is best served fresh but can be refrigerated for up to 2 hours; toss before serving to refresh the dressing.
- Use fresh cilantro and scallions for optimal flavor; dried herbs will not provide the same burst.
- 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, jalapeño salad, healthy side dish
