Roasted Corn, Tomato and Avocado Salad

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.


  • 2 ears of corn
  • 1 jalapeno or poblano pepper, cut in half and seeded
  • 1 pint grape or cherry tomatoes
  • 12 avocados, chopped
  • 11 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
  • 12 Tablespoons olive oil, plus more for roasting the corn and jalapeno
  • 1 teaspoon rice vinegar, optional 
  • 1 Tablespoon, each, green onions, cilantro


  1. Preheat the broiler in the oven (500 degrees Fahrenheit). Place the oven rack about 6-8 inches away from the heating element. 
  2. Drizzle 1/2 – 1 Tablespoon oil on corn and jalapeno/poblano, season with salt and pepper.
  3. 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. 
  4. Meanwhile, slice the tomatoes in half or thirds. Finely mince the shallot, garlic and fresh herbs. Place all ingredients into a medium-large bowl. 
  5. Cut the kernels of corn off the cobs. Peel and finely chop the pepper. (The skin comes off easily after roasting or grilling.)
  6. 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.
  7. 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. 
  8. Serve immediately. 
  9. 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