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Roasted Corn Summer Salad

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Sweet roasted corn, fresh veggies and a zippy lime viniagarette make this the perfect summer side dish.

  • Author: Becky Schmieg
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Salad, Side Dish, Snack
  • Cuisine: American

Ingredients

Units Scale
  • 4 ears roasted corn (about 3 cups of kernels)
  • 1 cup mini bell pepper (sliced thin )
  • 1 4 oz diced green chiles (drained)
  • 1 cup cherry tomatoes (diced)
  • 1/4 cup onion (minced)
  • 1 avocado
  • 1/4 cup lime juice, plus wedges for serving
  • 1/4 cup avocado oil
  • 1/2 cup cilantro (measured, then chopped)
  • 1/2 cup parsley (measured, then chopped)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Heat grill to 375 and roast the corn about 20 minutes, or until desired browning is achieved. Rotate each ear every couple minutes.
  2. Remove kernels from the cob using a knife and place in a bowl.
  3. Place all ingredients (except avocado) in a bowl and toss. Top with avocado slices, more chopped herbs, lime wedges, salt and pepper. Squeeze 1 lime wedges over the avocado slices to discourage browning.
  4. Enjoy!

Notes

  • You could use thawed frozen corn. It won’t be quite as good, but should still be tasty.

     

    [wprm-recipe id=”3069″]

Find it online: https://www.figjar.com/roasted-corn-summer-salad/