Tomato, Roasted Corn, and Avocado Salad

13 INGREDIENTS • 9 STEPS • 25MINS

Tomato, Roasted Corn, and Avocado Salad

Recipe

4.6

18 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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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

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

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

Ground Black Pepper

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

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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 InstructionsHide images

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 Ground Black Pepper (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 Ground Black Pepper (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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