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Tomato, Roasted Corn and Avocado Salad

  • Author: Olga's Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Sides



  • 2 ears of corn
  • 1 jalapeno or poblano pepper, cut in half and seeded
  • 1 pint grape tomatoes
  • 12 avocados
  • 11/2 Tablespoons freshly-squeezed lime juice (or lemon)
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • salt, pepper, to taste
  • 1/2 teaspoon sugar
  • 12 Tablespoons oil, plus more for corn and jalapeno
  • 1 teaspoon rice vinegar
  • Green onions, cilantro, minced, 1 tablespoon each


  1. Line a rimmed baking sheet with aluminum foil. Preheat the broiler in the oven.
  2. Rub 1/2-1 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.