Healthy Summer Corn Salad (Print Version)
A fresh mix of roasted corn, avocado, cherry tomatoes, and lime for a bright summer side or main.
# Ingredients You'll Need:
→ Vegetables
01 -
3 cups roasted corn kernels (from 3-4 large corn cobs)
02 -
1 cup cherry tomatoes, halved
03 -
1/2 cup green onion, thinly sliced
04 -
1/3 cup fresh cilantro, chopped
05 -
1 large avocado, peeled, pitted, and diced
→ Condiments
06 -
2 tablespoons olive oil
07 -
Juice of 1 lime
08 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 -
Heat a skillet over medium-high heat until hot. Add a light drizzle of olive oil and roast the corn kernels for 4 to 6 minutes, stirring occasionally until charred to your preference.
02 -
Allow the roasted corn to cool completely, then transfer to a large bowl. Add halved cherry tomatoes, sliced green onion, chopped cilantro, and diced avocado.
03 -
Squeeze the juice of one lime over the salad, drizzle with olive oil, and toss gently to combine. Season with salt and freshly ground black pepper to taste and serve immediately.
# Extra Tips & Details:
01 -
For best flavor, roast corn kernels until lightly charred. This adds a smoky dimension to the salad.