Tomato, Roasted Corn and Avocado Salad

Tomato, Roasted Corn and Avocado Salad-1 copyWhen I put a forkful of this salad in my mouth, I immediately think of the tropics. The flavors are incredible and pair together in great harmony. Fresh, tiny tomatoes, creamy avocado, roasted corn, jalapeño (providing a small kick of heat), lime, rice vinegar and cilantro a refreshing taste. Yes, you may be carried away to an island with a gentle breeze, warmth, sunshine and swaying palm trees.

Wait! That’s where I live, except it’s not an island:). Vacation is different, of course, from daily living, (sad to admit that we don’t get to the beach too often). Oh, well. This salad will cheer anyone up, even those of us who haven’t been on a vacation in years, and don’t foresee one in the near future.  This calls for grilled shrimp and creamy risotto for an accompaniment. That’s exactly what I had:) Delicious. A tropical delight even in the midst of a typical weeknight. I have to add that this is my husband’s all time favorite salad. 

Yields: 4 servings

Ingredients:

2 ears of corn

1 jalapeno pepper, cut in half and seeded (I also use pablano peppers sometimes)

1 pint grape tomatoes

1 -2 avocados

1-1/2 Tablespoons freshly-squeezed lime juice (or lemon)

1 small shallot, minced

1 small garlic clove, minced

salt, pepper, to taste

1/2 teaspoon sugar

1-2 Tablespoons oil, plus more for corn and jalapeno

1 teaspoon rice vinegar

Green onions, cilantro, minced, 1 tablespoon each

Instructions:

Line a rimmed baking sheet with aluminum foil. Rub 1/2-1 Tablespoon oil on corn and jalapeno, season with salt and pepper. IMG_0189Broil for about 5-10 minutes, corn on both sides and jalapeno on the skin side only. You can also grill the corn and pepper on the grill instead of in the oven. IMG_0195Cool. Strip the kernels off the ears of corn. A trick that I found works great is to set a small bowl upside down into a large bowl, place the ear of corn on top of the small bowl and strip. All the kernels fall into the bowl without flying all over the counters and onto the floor. IMG_0218Peel the skin off the jalapeno and mince. IMG_0224Cut the grape tomatoes in half. (By the way, you can coarsely chop 2 regular tomatoes instead of using grape tomatoes; use whatever you have in your kitchen.) IMG_0324Cut the avocado in half, remove the pit, score and scoop out the avocado. IMG_0331Add lime or lemon juice, stir gently to combine. IMG_0333Mix all the ingredients in a large bowl and serve.

IMG_0336

Serve immediately, since avocado browns quickly, even though we use lime/lemon juice.Tomato, Roasted Corn and Avocado Salad-1 copy

Tomato, Roasted Corn and Avocado Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4
Ingredients
  • 2 ears of corn
  • 1 jalapeno or poblano pepper, cut in half and seeded
  • 1 pint grape tomatoes
  • 1 - 2 avocados
  • 1-1/2 Tablespoons freshly-squeezed lime juice (or lemon)
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • salt, pepper, to taste
  • ½ teaspoon sugar
  • 1-2 Tablespoons oil, plus more for corn and jalapeno
  • 1 teaspoon rice vinegar
  • Green onions, cilantro, minced, 1 tablespoon each
Instructions
  1. Line a rimmed baking sheet with aluminum foil. Preheat the broiler in the oven.
  2. Rub ½-1 Tablespoon oil on corn and jalapeno, season with salt and pepper.
  3. Broil for about 5-10 minutes, on the top oven rack corn on both sides and jalapeno on the skin side only. Cool. (You can grill the corn and pepper on the grill instead of the oven.)
  4. Strip the kernels off the ears of corn. A trick that I found works great is to set a small bowl upside down into a large bowl, place the ear of corn on top of the small bowl and strip. All the kernels fall into the bowl without flying all over the counters and onto the floor.
  5. Peel the jalapeno and mince.
  6. Cut the grape tomatoes in half. (By the way, you can coarsely chop 2 regular seeded tomatoes instead of using grape tomatoes; use whatever you have in your kitchen.)
  7. Cut the avocado in half, remove the pit, score and scoop out the avocado. Add lime or lemon juice, stir gently to combine.
  8. Mix all the ingredients in a large bowl and serve.Serve immediately, since avocado browns quickly, even though we use lime/lemon juice.


11 Comments

  • Oksana

    Absolutely amazzzzzzing! Such a great tasting salad and so easy to make. Family came over and I made it, barely got to try it because it went so fast! Sisters kids who are picky eaters (esp when it comes to veggies and salads) loved it too!
    Thanks!!

  • Natasha

    Hi Olga!
    I made this salad for my husbands 30th birthday party! I tripled the recipe and I gotta say our guests were impressed, the salad was gone before I could taste it. Thank you so much for a another great recipe!

  • Natasha

    This salad is absolutely wonderful!!! Even my husband, who does not like avacado at all, loved it!!

    Thanks so much!!

  • Marina

    I made this salad once before and everyone loved it! I am making it again for our camping trip by popular request:) I have a question though: last time I made the salad exactly as the recipe says, this time I don’t have rice vinegar, can I just use plain vinegar?

    • olgak7

      I’m glad you enjoyed the salad, Marina!
      You can use white vinegar instead of rice vinegar. The taste will be slightly different though

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