Can you use frozen or canned corn?

Fresh corn is the best for this recipe, especially when corn is in season. However you can use frozen or canned corn as well.

Why broil the corn and pepper?

Broiling the corn and the poblano or jalapeno pepper will make them more flavorful. It will draw out their natural sweetness, make them softer and will give the salad that lovely charred flavor. Roasting will also help to peel off the skin from the pepper very easily. However, you can also just cut the corn off the cob and cut up the fresh pepper too.

Grill the corn and pepper instead of broiling.

If we are grilling and I am making this salad, I often grill them instead. It is even easier and will add a nicely smoky flavor to the salad too.

How to meal prep this salad:

Roast/grill the corn and pepper. Chop all the ingredients except for the avocados. Don't mix the ingredients together and don't dress them or season them. Store in the refrigerator for a few hours in advance. Then simply add the avocados and mix everything to combine, season and dress before serving.

Adjust the flavors and season to your preference.

This salad is very versatile. If you don't like raw onions, omit the shallot/onion and just use the green onions, which are much more mild. Instead of the sugar, use honey. If you want more heat, use a jalapeno pepper, if you want it to be more mild, use a poblano pepper. If you don't have cherry/grape tomatoes, seed a few regular sized tomatoes and chop them up instead. Adjust the dressing with more or less olive oil, lime/lemon juice, add or omit the rice vinegar. Parsley is a great substitute for the cilantro.

Roasted Corn, Tomato and Avocado Salad

Name: Roasted Corn, Tomato and Avocado Salad
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4
Ingredients: 2 ears of corn; 1 jalapeno or poblano pepper, cut in half and seeded; 1 pint grape or cherry tomatoes; 1 – 2 avocados, chopped; 1 – 1 1/2 Tablespoons freshly-squeezed lime juice (or lemon juice); 1 small shallot, minced; 1 garlic clove, minced; salt, pepper, to taste; 1/2 teaspoon sugar or honey; 1-2 Tablespoons olive oil, plus more for roasting the corn and jalapeno; 1 teaspoon rice vinegar, optional; 1 Tablespoon, each, green onions, cilantro

Roasted Corn, Tomato and Avocado Salad

Print Recipe

Roasted corn, tomato and avocado salad is so vibrant and full of incredible flavors. The corn and tomatoes are sweet and juicy, pairing nicely with the creamy avocados and slightly hot pepper. It’s a burst of tropical flavors in each bite.

Author: Olga's Flavor Factory
Prep Time: 15 mins
Cook Time: 16 mins
Total Time: 31 minutes
Yield: 4 1x
Category: Sides

Ingredients

Scale

2 ears of corn
1 jalapeno or poblano pepper, cut in half and seeded
1 pint grape or cherry tomatoes
1 – 2 avocados, chopped
1 – 1 1/2 Tablespoons freshly-squeezed lime juice (or lemon juice)
1 small shallot, minced
1 garlic clove, minced
salt, pepper, to taste
1/2 teaspoon sugar or honey
1–2 Tablespoons olive oil, plus more for roasting the corn and jalapeno
1 teaspoon rice vinegar, optional
1 Tablespoon, each, green onions, cilantro

Instructions

Preheat the broiler in the oven (500 degrees Fahrenheit). Place the oven rack about 6-8 inches away from the heating element.
Drizzle 1/2 – 1 Tablespoon oil on corn and jalapeno/poblano, season with salt and pepper.
Broil for about 5-8 minutes, on each both sides on the corn, and the pepper on the skin side only. You want to see some char marks on them. The pepper may cook faster than the corn, just remove it from the oven and keep roasting the corn until done. (You can grill the corn and pepper on the grill instead of the oven.) Set aside until cool enough to handle.
Meanwhile, slice the tomatoes in half or thirds. Finely mince the shallot, garlic and fresh herbs. Place all ingredients into a medium-large bowl.
Cut the kernels of corn off the cobs. Peel and finely chop the pepper. (The skin comes off easily after roasting or grilling.)
Cut the avocados in half, remove the pit, score and scoop out the avocado. Squeeze the lime juice right over the avocado, then stir everything gently to combine.
Season with salt, pepper and sugar to taste. You can also add more olive oil and lime juice (and rice vinegar, if using) to the salad until the flavors are just right.
Serve immediately.
You can also prep all the ingredients for the salad up to a few hours in advance and then add the avocados right before serving.

Keywords: corn, tomato and avocado salad

Find it online: https://www.olgasflavorfactory.com/recipes/ontheside/salads/tomato-roasted-corn-and-avocado-salad/