Healthy Summer Roasted Corn Avocado (Printer-Friendly Version)
Bright and fresh roasted corn with avocado, lime, and herbs for a flavorful summer dish.
# 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:
01 -
Heat a skillet over medium-high heat until it begins to smoke lightly.
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.
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.
04 -
Squeeze the lime juice over the mixture, drizzle with olive oil, then toss gently to combine all ingredients uniformly.
05 -
Season with salt and black pepper to taste and serve immediately for optimal freshness.
# Helpful Hints:
01 -
For best flavor, roast the corn kernels to develop a smoky char rather than boiling.
02 -
This salad can be stored in an airtight container in the refrigerator for up to 7 days.