Healthy Summer Roasted Corn Avocado

This healthy summer roasted corn salad with avocado is the perfect bright and fresh dish to enjoy all season long. It makes great use of leftover grilled corn, combining simple ingredients into a colorful, flavorful salad that comes together quickly. Whether you need a light main or a satisfying side, this salad hits the spot with its zesty lime dressing and creamy avocado.

I first made this salad during a summer cookout, and it instantly became a family favorite. Its freshness and balance always impress guests, and I love how versatile it is for different occasions.

Ingredients

• Corn on the cob: three to four large ears for sweet, juicy kernels fresh corn works best but frozen can be used if fully defrosted
• Cherry tomatoes: halved to add a burst of juicy sweetness choose ripe tomatoes that are slightly soft for best flavor
• Green onion: thinly sliced for a fresh, mild onion flavor and crunchy texture
• Cilantro: chopped for brightness and herbal notes if cilantro is not your favorite basil or parsley make great substitutes
• Avocado: peeled pitted and diced to bring creamy richness and healthy fats ripe Hass avocados offer the best texture and flavor
• Olive oil: good quality for a smooth fruity finish that ties the salad together
• Lime juice: freshly squeezed to add tangy zest and awaken all the ingredients
• Salt and pepper: added to taste to balance and enhance flavors

Instructions

Preheat the Skillet:

Heat a heavy skillet over medium high heat until it just starts to smoke. This ensures the skillet is hot enough to char the corn kernels quickly and give them that lovely roasted flavor.

Roast the Corn Kernels:

Add a light drizzle of olive oil to the hot skillet. Cut the kernels off the corn cobs and place them in the skillet. Stir often for about four to six minutes until the kernels develop char marks and a smoky aroma. Stirring prevents uneven cooking and burning.

Cool the Corn:

Remove the skillet from heat and allow the roasted corn to cool completely. This helps maintain the salad’s texture and prevents the avocado from softening too much when mixed.

Combine the Salad Ingredients:

In a large bowl, add the cooled roasted corn, halved cherry tomatoes, thinly sliced green onion, chopped cilantro, and diced avocado. Toss gently to combine without mashing the avocado.

Add Dressing and Season:

Squeeze the juice of one fresh lime over the salad, drizzle two tablespoons of olive oil, then toss everything lightly again to coat. Season with salt and pepper to your liking and give it a final gentle toss.

Serve Immediately:

This salad is best enjoyed right away for the freshest flavor and texture, but it can be chilled briefly if you prefer it cold.

The roasted corn brings a smoky depth that really transforms this salad into something memorable. Whenever I make it, I recall summer evenings grilling and friends gathered around, happily spooning this bright salad onto their plates.

Storage Tips

Store leftovers in an airtight container in the fridge for up to seven days. To keep the avocado from browning, add a squeeze of extra lime juice before sealing. Note that the salad’s texture and flavor are best within the first day.

Ingredient Substitutions

If fresh corn is not available defrosted frozen corn works fine roast it for the best flavor. Substitute green onion with red onion for more bite if you prefer. Fresh herbs other than cilantro like basil or parsley can offer a different but tasty twist.

Serving Suggestions

Serve alongside grilled shrimp or salmon for a balanced summer meal. This salad also pairs well as a fresh topping on tacos, burgers, or hot dogs. Try it with tortilla chips for a crunchy dip alternative at your next BBQ.

Enjoy this salad fresh for the best texture and flavor. It makes a quick vibrant side or a light main for warm days.

Common Recipe Questions

→ What methods work best for roasting the corn?

Corn can be roasted in the oven, sautéed on the stovetop, or grilled over a BBQ. Each method brings out a smoky, charred flavor that enhances the salad.

→ How should I store leftover salad?

Keep the salad in an airtight container in the refrigerator for up to 7 days to maintain freshness and flavor.

→ Can I substitute cilantro if I don't like it?

Basil or parsley work well as alternatives, adding a fresh herbal note without overpowering the other ingredients.

→ What pairs well with this roasted corn avocado dish?

Serve alongside grilled shrimp, salmon, BBQ meats, or use as a topping for tacos, burgers, or tortilla chips.

→ How can I add extra zing to the salad?

Fresh lime juice adds brightness; a pinch of chili flakes or a dash of cumin can also enhance the flavor profile.