Fresh, colorful, and full of summer flavor—this Roasted Corn, Cherry Tomato & Avocado Salad brings together sweet corn, juicy tomatoes, creamy avocado, and a bright lime-cilantro dressing for the perfect sunny-day side.
Serves: 4
Ingredients
- 3 ears fresh corn, husked (or 2½ cups kernels)
- 1 Tbsp olive oil (plus extra for dressing)
- 1 cup local cherry tomatoes, halved
- 1 large avocado, diced
- 2 cups baby spinach (with a few mixed greens if desired)
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro leaves, chopped
- 1 lime, cut in half (one half for juice, the other into wedges for serving)
- 1 Tbsp honey or maple syrup
- 1/2 ground cumin
- Salt & pepper, to taste
- Optional: pinch of chili flakes or pink peppercorns for garnish
Method
- To roast the corn, heat 1 tbsp olive oil in a skillet over medium-high heat. Add corn kernels and cook for 6–8 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool slightly. Whole ears in its husks can also be grilled over a BBQ set to medium heat.
- Halve cherry tomatoes, dice the avocado and red onion, the chop the cilantro.
- To make the salad dressing, whisk together juice of ½ lime, 2 tbsp olive oil, honey, cumin salt, and pepper in a glasses or ceramic bowl. Add chili flakes if desired.
- To assemble, layer spinach/mixed green on a platter or in a shallow bowl. Top with roasted corn, cherry tomatoes, avocado, red onion, and cilantro. Drizzle with dressing and gently toss.
- Garnish with extra lime wedges and a sprinkle of pink peppercorns. Enjoy!
