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RECIPE
12 INGREDIENTS 9 STEPS 25min

Tomato, Roasted Corn, and Avocado Salad

4.6
17 Ratings
Community Pick
Fresh, tiny tomatoes, creamy avocado, roasted corn, jalapeño (providing a small kick of heat), lime, rice vinegar and cilantro a refreshing taste.
Tomato, Roasted Corn, and Avocado Salad Recipe | SideChef
Fresh, tiny tomatoes, creamy avocado, roasted corn, jalapeño (providing a small kick of heat), lime, rice vinegar and cilantro a refreshing taste.
I'm Olga. A nurse by night, a wife, mother and homemaker by day, I love to cook and entertain.
http://www.olgasflavorfactory.com
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I'm Olga. A nurse by night, a wife, mother and homemaker by day, I love to cook and entertain.
http://www.olgasflavorfactory.com
25min
Total Time
$0.75
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2 ears
1
Jalapeño Pepper , halved, deseeded
2 cups
1 Tbsp
or Lemon
1
Shallot , minced
1 clove
Garlic , minced
1/4 cup
1 tsp
Rice Vinegar
1 Tbsp
Scallions
to taste
Salt and Pepper
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
766
FAT
21.7 g
PROTEIN
17.2 g
CARBS
132.0 g

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 Salt and Pepper (to taste) season with Jalapeño Pepper (1) .
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 5
Squeeze the Limes (1 Tbsp) 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 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) , Scallions (1 Tbsp) , and the dressing.
Step 9
Serve immediately, since the avocado browns quickly, even though we use lime/lemon juice.

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Nutrition Per Serving
Calories
766
% Daily Value*
Fat
21.7 g
28%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
132.0 g
48%
Fiber
15.1 g
54%
Sugars
4.5 g
--
Protein
17.2 g
34%
Sodium
61.5 mg
3%
Vitamin D
--
--
Calcium
20.6 mg
2%
Iron
5.1 mg
28%
Potassium
654.3 mg
14%
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