Healthy Summer Roasted Corn Avocado (Printer-Friendly)
A fresh, colorful mix of roasted corn, avocado, lime juice, and herbs perfect for summer meals.
# What You’ll Need:
→ Vegetables
01 -
3 cups roasted corn kernels (from 3 to 4 large corn cobs)
02 -
1 cup cherry tomatoes, halved
03 -
1/2 cup green onion, thinly sliced
04 -
1/3 cup cilantro, chopped
05 -
1 large avocado, peeled, pitted, and diced
→ Condiments
06 -
2 tablespoons olive oil
07 -
Juice of 1 lime
08 -
Salt and black pepper, to taste
# Steps to Make This:
01 -
Preheat a skillet over medium-high heat until it begins to smoke lightly. Add a light drizzle of olive oil and roast the corn kernels, stirring regularly for 4 to 6 minutes until kernels develop a charred appearance.
02 -
Allow the roasted corn to cool completely. In a large bowl, mix the corn with halved cherry tomatoes, sliced green onion, chopped cilantro, and diced avocado.
03 -
Squeeze the lime juice over the salad and drizzle with olive oil. Toss gently to combine. Season with salt and black pepper to taste and serve immediately.
# Additional Notes:
01 -
For best flavor, roast fresh corn kernels until slightly charred instead of boiling.