Tomato, Roasted Corn, and Avocado Salad

13 INGREDIENTS • 9 STEPS • 25MINS

Tomato, Roasted Corn, and Avocado Salad

Recipe

4.5

19 ratings

Community Pick

Community Pick

Fresh, tiny tomatoes, creamy avocado, roasted corn, jalapeño (providing a small kick of heat), lime, rice vinegar and cilantro a refreshing taste.

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Tomato, Roasted Corn, and Avocado Salad

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Fresh, tiny tomatoes, creamy avocado, roasted corn, jalapeño (providing a small kick of heat), lime, rice vinegar and cilantro a refreshing taste.

Olga's Flavor Factory

I'm Olga. A nurse by night, a wife, mother and homemaker by day, I love to cook and entertain.

http://www.olgasflavorfactory.com

25MINS

Total Time

$0.75

Cost Per Serving

Ingredients

Servings

6

us / metric

2 ears

1

Jalapeño Pepper, halved, deseeded

2 cups

Grape Tomatoes, halved

1

1/2

Lime, juiced

1 Tbsp juice per 6 servings

or Lemon

1

Shallot, minced

1 clove

Garlic, minced

4 Tbsp

1 tsp

1 Tbsp

Scallion

1 Tbsp

to taste

to taste

Sponsored

Simply Organic Black Pepper, Medium Grind

Nutrition Per Serving

VIEW ALL

Calories

172

Fat

13.9 g

Protein

2.5 g

Carbs

12.2 g

Love This Recipe?

Tomato, Roasted Corn, and Avocado Salad

Save

Olga's Flavor Factory

I'm Olga. A nurse by night, a wife, mother and homemaker by day, I love to cook and entertain.

http://www.olgasflavorfactory.com

Cooking Instructions

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step 1

Rub 1/2 to 1 tablespoon of Olive Oil (2 Tbsp) on the Corn (2 ears) and Jalapeño Pepper (1), and season with Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste).

step 1 Rub 1/2 to 1 tablespoon of Olive Oil (2 Tbsp) on the Corn (2 ears) and Jalapeño Pepper (1), and season with Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste).

step 2

Broil for about 5-10 minutes, flipping the corn halfway through but not the jalapeno (broil the skin side only).

step 2 Broil for about 5-10 minutes, flipping the corn halfway through but not the jalapeno (broil the skin side only).

step 3

Make the dressing. Mince the Rice Vinegar (1 tsp), and combine with Olive Oil (2 Tbsp) and Garlic (1 clove) in a small bowl.

step 4

Pit the Avocado (1) by cutting it in half and removing the seed. Then score and scoop out the avocado.

step 4 Pit the Avocado (1) by cutting it in half and removing the seed. Then score and scoop out the avocado.

step 5

Add the juice from Lime (1/2) into the avocado, and stir gently to combine.

step 5 Add the juice from Lime (1/2) into the avocado, and stir gently to combine.

step 6

Strip the kernels of the corn once they are cool. A trick that I found works great is to set a small bowl upside down into a large bowl, place the corn on top of the small bowl and strip.

step 6 Strip the kernels of the corn once they are cool. A trick that I found works great is to set a small bowl upside down into a large bowl, place the corn on top of the small bowl and strip.

step 7

Peel the skin off the jalapeno and mince.

step 7 Peel the skin off the jalapeno and mince.

step 8

Mix the corn, Avocado, Jalapeño Pepper, Fresh Cilantro (1 Tbsp), tomato, Shallot (1), Grape Tomatoes (2 cups), Scallion (1 Tbsp), and the dressing.

step 8 Mix the corn, Avocado, Jalapeño Pepper, Fresh Cilantro (1 Tbsp), tomato, Shallot (1), Grape Tomatoes (2 cups), Scallion (1 Tbsp), and the dressing.

step 9

Serve immediately, since the avocado browns quickly, even though we use lime/lemon juice.

step 9 Serve immediately, since the avocado browns quickly, even though we use lime/lemon juice.

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