Healthy Summer Roasted Corn Avocado (Printer-Friendly)
A vibrant summer salad combining charred corn, creamy avocado, lime, and fresh herbs for a refreshing taste.
# What You’ll Need:
→ Vegetables and Herbs
01 -
3 cups roasted corn kernels (from 3-4 large ears of corn)
02 -
1 cup cherry tomatoes, halved
03 -
1/2 cup green onions, thinly sliced
04 -
1/3 cup fresh cilantro, chopped
05 -
1 large avocado, peeled, pitted, and diced
→ Dressing
06 -
2 tablespoons extra virgin olive oil
07 -
Juice of 1 lime
08 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Heat a dry skillet over medium-high heat until it begins to smoke lightly. Add a small drizzle of olive oil, then add the corn kernels. Roast the corn for 4 to 6 minutes, stirring occasionally to achieve even charring without burning.
02 -
Remove the roasted corn from heat and allow it to cool completely. Transfer to a large mixing bowl and add the halved cherry tomatoes, sliced green onions, chopped cilantro, and diced avocado.
03 -
Squeeze the juice of one lime over the salad, drizzle with the remaining olive oil, and gently toss to combine. Season with salt and freshly ground black pepper to taste. Serve immediately.
# Helpful Hints:
01 -
For best flavor, use freshly roasted corn and ripe avocados. The salad can be served as a side or a light main dish and keeps well refrigerated for up to 7 days.