Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Tomato, Roasted Corn, and Avocado Salad
Recipe

13 INGREDIENTS • 9 STEPS • 25MINS

Tomato, Roasted Corn, and Avocado Salad

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.
Add to plan
logo
Tomato, Roasted Corn, and Avocado Salad
Save
author_avatar
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
Corn
2 ears
Jalapeño Pepper
1
Jalapeño Pepper, halved, deseeded
Grape Tomatoes
2 cups
Lime
1/2
Lime, juiced
1 Tbsp juice per 6 servings
or Lemon
Shallot
1
Shallot, minced
Garlic
1 clove
Garlic, minced
Olive Oil
1/4 cup
Scallion
1 Tbsp
Scallion
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
172
Fat
13.9 g
Protein
2.5 g
Carbs
12.2 g
Add to plan
logo
Tomato, Roasted Corn, and Avocado Salad
Save
author_avatar
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.
Tags
view more tags
Appetizers
Dairy-Free
American
Gluten-Free
Healthy
Shellfish-Free
Low-Calorie
Vegan
Vegetarian
Salad
Side Dish
Summer
Vegetables
0 Saved
top