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Healthy Summer Roasted Corn Avocado

Section: Perfect Side Dishes to Complete Any Meal

This summer salad features charred roasted corn combined with creamy avocado and fresh ingredients like cherry tomatoes, green onions, and cilantro. Tossed with a zesty lime and olive oil dressing, it bursts with bright, refreshing flavors. Easy to prepare and ready in under 45 minutes, it’s ideal for BBQs and warm days. The smoky notes from roasting elevate the natural sweetness of the corn while the avocado adds smoothness and richness. This colorful and nutritious dish works well as a side or light main, making the most of leftover grilled corn in a wholesome way.

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A chef in a kitchen preparing food.
Created by Olivia Olivia
Last modified on Sat, 13 Dec 2025 02:46:06 GMT
A bowl of roasted corn salad with avocado. Save
A bowl of roasted corn salad with avocado. | cuisineandlife.com

This healthy summer roasted corn salad with avocado is a fresh and vibrant way to enjoy the flavors of the season. It’s perfect for hot days when you want something light but satisfying. The bright lime dressing brings all the ingredients alive, making it an ideal side dish or even a standalone salad for a simple meal.

I first made this salad during a family barbecue and it disappeared before I could grab seconds. Now I often make it to take to picnics or summer gatherings because it never fails to impress.

Ingredients

  • Roasted corn: from fresh cobs lends sweetness and a smoky charred flavor choose fresh ears with plump kernels for the best taste
  • Cherry tomatoes: add juicy bursts of sweetness pick those that are slightly soft to the touch for full flavor
  • Green onion: brings freshness and a mild bite slice thinly to evenly distribute
  • Cilantro: adds a fragrant herbal note if you dislike it substitute with basil or parsley according to preference
  • Ripe avocado: adds creaminess and healthy fats use Hass avocados if possible for their buttery texture
  • Good quality olive oil: enhances the salad with richness and a fruity depth
  • Fresh lime juice: adds zest and brightens the whole dish
  • Salt and pepper: bring balance to the flavors so add gradually and adjust by taste

Instructions

Sear the Corn:
Preheat a skillet until it starts to smoke slightly then add a small drizzle of olive oil. Toss in the corn kernels and roast them stirring frequently for four to six minutes until you see nice char marks and the corn is evenly cooked. This step builds the smoky flavor that defines the salad.
Combine the Salad Components:
Let the roasted corn cool completely before placing it in a large mixing bowl. Add the halved cherry tomatoes sliced green onion chopped cilantro and diced avocado gently mixing so the avocado pieces stay intact.
Dress and Season:
Squeeze the juice of one fresh lime over the combined ingredients then drizzle with olive oil. Toss everything gently but thoroughly to coat each ingredient in the zesty dressing. Finish by seasoning with salt and pepper to your liking. Serve immediately to enjoy the fresh flavors and textures.
A close up of a salad with corn, tomatoes, and avocado.
A close up of a salad with corn, tomatoes, and avocado. | cuisineandlife.com

Avocado is my favorite ingredient here because it adds creaminess and richness without heaviness. One summer my family begged me to make this dish every weekend and it became a staple at all our get togethers.

Storage Tips

Store any leftovers in a sealed container in the refrigerator for up to a week. Note that avocado can brown so it is best to add avocado fresh if possible or toss with lime juice quickly before refrigerating to slow discoloration.

Ingredient Substitutions

You can swap cilantro for fresh parsley or basil if you are not a fan of its taste. Frozen corn can be used but make sure to thaw and drain thoroughly first. If lime is not available a splash of white wine vinegar can add some acidity.

Serving Suggestions

This salad goes wonderfully alongside grilled shrimp or salmon. It also makes a fresh topping for tacos burgers or grilled hot dogs. Pair with tortilla chips for a light summery dip option.

A bowl of roasted corn salad with avocado.
A bowl of roasted corn salad with avocado. | cuisineandlife.com

Serve this salad fresh for the best flavor and texture. It’s an easy makeahead dish that brightens any summer meal.

Common Questions About Recipes

→ What is the best way to roast corn for this salad?

Roast corn kernels on a skillet with olive oil until charred or use an oven at 350°F for 15-20 minutes to bring out a smoky, sweet flavor.

→ Can I use frozen corn instead of fresh?

Yes, thaw frozen corn completely and roast it for similar texture and flavor, although fresh corn will be sweeter and more vibrant.

→ How long does this salad stay fresh in the fridge?

Stored in an airtight container, it keeps fresh for up to 7 days, though best enjoyed within 3-4 days for optimal texture.

→ What herbs are recommended for this salad?

Cilantro adds a bright, fresh note, but you can substitute basil or parsley if preferred for different flavor profiles.

→ What dishes pair well with this roasted corn and avocado salad?

This salad complements grilled meats, seafood, tacos, or serves as a fresh side for picnics and BBQ gatherings.

→ How can I adjust the dressing for more zest?

Add extra lime juice or a pinch of chili flakes to boost the tangy and slightly spicy flavor of the dressing.

Healthy Summer Roasted Corn Avocado

Bright and fresh roasted corn with avocado, lime, and herbs for a flavorful summer dish.

Prep Time
15 minutes
Cooking Time
5 minutes
Total Time Required
20 minutes
Created by Olivia: Olivia

Recipe Category: Side Dishes

Skill Level: Perfect for Beginners

Style of Cuisine: American

Serves: 6 How Many Servings

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients Needed

→ Vegetables

01 3 cups roasted corn kernels (from 3-4 large ears of corn)
02 1 cup cherry tomatoes, halved
03 1/2 cup green onions, thinly sliced
04 1/3 cup fresh cilantro, chopped
05 1 large avocado, peeled, pitted, and diced

→ Condiments

06 2 tablespoons olive oil, extra virgin
07 Juice of 1 lime
08 Salt and black pepper, to taste

Step-by-Step Directions

Step 01

Heat a skillet over medium-high heat until it begins to smoke lightly.

Step 02

Add a light drizzle of olive oil to the skillet and roast the corn kernels, stirring frequently, for 4 to 6 minutes until charred evenly.

Step 03

Allow the roasted corn to cool completely, then transfer to a large mixing bowl. Add the halved cherry tomatoes, sliced green onions, chopped cilantro, and diced avocado.

Step 04

Squeeze the lime juice over the mixture, drizzle with olive oil, then toss gently to combine all ingredients uniformly.

Step 05

Season with salt and black pepper to taste and serve immediately for optimal freshness.

Helpful Hints

  1. For best flavor, roast the corn kernels to develop a smoky char rather than boiling.
  2. This salad can be stored in an airtight container in the refrigerator for up to 7 days.

Must-Have Equipment

  • Skillet
  • Mixing bowl

Allergy Details

Check ingredient packaging for allergens, and consult a healthcare provider if you’re unsure.
  • None identified, naturally gluten-free and dairy-free

Nutritional Details (Per Serving)

These nutrition figures are for guidance only and don’t replace advice from a medical professional.
  • Calories Per Serving: 70
  • Fat Content: 4.5 grams
  • Carbohydrate Content: 10 grams
  • Protein Content: 1.5 grams