Description
A vibrant, fresh salad featuring roasted corn, juicy grape tomatoes, creamy avocado, and a hint of spicy jalapeño, all tossed in a zesty lime and garlic dressing. Perfect as a light side dish or a healthy snack with delightful textures and bold flavors.
Ingredients
Scale
Vegetables and Fruits
- 2 ears Corn
- 1 Jalapeño Pepper
- 1 pint Grape Tomatoes
- 1 Avocado
- 1/2 Lime
- 1 Shallot
- 1 clove Garlic
- 1 tablespoon Scallion
- 1 tablespoon Fresh Cilantro
Oils and Vinegar
- 4 tablespoons Olive Oil (divided)
- 1 teaspoon Rice Vinegar
Seasonings
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Prepare and season corn and jalapeño: Rub 1/2 to 1 tablespoon of olive oil evenly over the ears of corn and the jalapeño pepper. Season both generously with salt and ground black pepper.
- Broil corn and jalapeño: Place them under the broiler. Broil the corn for about 5-10 minutes, turning halfway through to get an even roast on all sides. Do not flip the jalapeño; broil it skin side up to char the skin well.
- Make the dressing: Mince the garlic clove and combine it in a small bowl with 2 tablespoons olive oil and 1 teaspoon rice vinegar. Whisk well to infuse the flavors.
- Prepare avocado: Cut the avocado in half and remove the pit. Score the flesh carefully without cutting through the skin, then scoop the avocado out with a spoon into a bowl.
- Add lime juice to avocado: Squeeze the juice from half a lime over the scooped avocado and gently stir to combine, ensuring the avocado doesn’t brown prematurely.
- Remove corn kernels: Once the corn is cool enough to handle, strip the kernels off the cob. To do this neatly, invert a small bowl inside a larger bowl, place the corn on top of the smaller bowl, and slide down the kernels into the larger bowl.
- Prepare jalapeño: Peel off the charred skin from the jalapeño pepper and then finely mince the flesh.
- Combine all ingredients: In a large mixing bowl, combine the corn kernels, avocado, minced jalapeño, fresh cilantro, grape tomatoes, thinly sliced shallot, sliced scallion, and the prepared dressing. Toss gently to mix all flavors evenly.
- Serve: Serve the salad immediately to enjoy the fresh flavors and prevent the avocado from browning extensively, despite the lime juice.
Notes
- Broiling the jalapeño with the skin on and peeling after roasting enhances its smoky flavor while removing bitterness.
- Use fresh lime juice immediately to keep avocado from browning as much as possible.
- The trick to removing corn kernels over nested bowls helps keep your workspace clean.
- This salad is best enjoyed fresh but can be refrigerated briefly with plastic wrap tightly pressed on the surface to minimize avocado browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Broiling
- Cuisine: American
Keywords: roasted corn salad, avocado salad, jalapeño salad, summer salad, fresh vegetable salad, broiled corn recipe
