Dessert

Tomato, Roasted Corn, and Avocado Salad Recipe

ByNoah Steele December 20, 2025December 20, 2025

Introduction

This vibrant Tomato, Roasted Corn, and Avocado Salad combines smoky sweetness with fresh, zesty flavors. Perfect as a light lunch or a colorful side dish, it’s a refreshing way to showcase summer produce.

A white plate with a scooped edge holds a colorful mixed salad piled in the center. The salad has three main layers: bright yellow corn kernels, chopped red tomato pieces, and small green cucumber chunks, all finely diced and mixed. The salad looks fresh and juicy with a slightly shiny texture from a light dressing. The background is a white marbled surface with a light green cloth under the plate near the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ears Corn
1 Jalapeño Pepper

1 pint Grape Tomatoes
1 Avocado

1/2 Lime
1 Shallot

1 clove Garlic
4 tablespoons Olive Oil
1 teaspoon Rice Vinegar

1 tablespoon Scallion
1 tablespoon Fresh Cilantro
Salt, to taste

Ground Black Pepper, to taste

Instructions

Step 1: Rub 1/2 to 1 tablespoon of olive oil on the corn and jalapeño pepper. Season both with salt and ground black pepper to taste.
Step 2: Broil the corn and jalapeño. Flip the corn halfway through cooking for about 5-10 minutes total; broil the jalapeño skin side only without flipping.

Step 3: Prepare the dressing by mincing the garlic. In a small bowl, combine rice vinegar, 2 tablespoons of olive oil, and the minced garlic.
Step 4: Cut the avocado in half and remove the pit. Score the flesh and scoop it out into a bowl.
Step 5: Add the juice of half a lime to the avocado and stir gently to combine.

Step 6: Once cool, strip the kernels off the corn. A helpful trick is to place a small bowl upside down inside a larger bowl, set the corn on top, and strip the kernels into the larger bowl.
Step 7: Peel the skin off the roasted jalapeño and mince the flesh finely.
Step 8: In a large bowl, mix together the corn kernels, avocado, jalapeño, fresh cilantro, grape tomatoes, shallot, scallion, and the dressing.

Step 9: Serve immediately to enjoy the freshest flavors and prevent the avocado from browning.

Tips & Variations

For a milder spice, remove all seeds from the jalapeño before roasting. You can also substitute with a mild green pepper.
Add a sprinkle of crumbled feta or cotija cheese for a creamy, salty contrast.

Use fresh lemon juice instead of lime if preferred; it works well to slow avocado browning too.
Try grilling the corn and jalapeño for a different smoky flavor instead of broiling.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Because of the avocado, the salad is best eaten fresh. If needed, gently stir before serving and avoid reheating to maintain texture and flavor.

How to Serve

A white plate with curved edges holds a colorful salad made of three main layers. The base layer is bright yellow corn kernels, mixed with small pieces of green cucumber. The middle layer has chopped red tomatoes scattered evenly throughout. The top layer has small bits of green herbs and finely chopped white onions, adding texture and freshness. The plate is placed on a white marbled surface with a green cloth underneath at the edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

It’s best served immediately to preserve the avocado’s bright color and creamy texture. If you must prepare it ahead, keep the dressing and avocado separate and combine just before serving.