Roasted Corn, Avocado, and Tomato Salad
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I love fresh salads in the summertime! This quick and easy summer salad is filled with roasted sweet corn, creamy avocado, juicy tomatoes, and aromatic basil. It’s my favorite summer side dish to serve alongside barbecue. This sweet corn salad can be eaten as a side salad, relish, or salsa for topping tacos!
why I love this Roasted corn, Avocado, and Tomato Salad:
There’s really nothing better than sweet corn in the summer, at least in Iowa! We love growing our own sweet corn to eat fresh in the summer months or preserve for the winter season. This salad is one way to serve your sweet corn fresh that is super easy and healthy, too.
Quick to Make. On hot summer days, I tend to spend less time over the stove or turning on the oven. This salad comes together in about 30 minutes and is a great option for a side dish at dinner or lunch! While I added roasted corn, you can easily eliminate the roasting part entirely and just use fresh corn off the cob.
Versatile for Meals. I love this salad because it can turn into so many different accompaniments to a meal. It works great as a relish for a charcuterie plate to eat with crackers or chips, and I love it as a salsa for topping tacos, adding to burritos, or just with some simple corn chips.
Bright & Fresh. A fresh salad is always welcome at a party, and this one is incredibly eye-catching with its bright colors and fresh ingredients. Plus, the flavor matches its appearance. I tend to crave cold and fresh food in the summer, don’t you?
gathering ingredients to make roasted corn, avocado, and tomato salad:
To make this summer corn salad with avocados and tomatoes, you will need to gather a few key ingredients. This salad is incredibly simple to throw together in minutes, and you don’t need anything fancy!
Sweet Corn. Fresh sweet corn is just the best! If sweet corn isn’t available to you, you can definitely use canned or frozen and thawed corn for this recipe.
Butter. You will need some butter to roast the corn. If you want to avoid using butter, you can use olive oil or avocado oil instead.
Italian Seasoning. This will help season the roasted corn.
Avocados. Be sure to use soft, ripe avocados for this recipe.
Cherry Tomatoes. Cherry tomatoes look more visually appealing for this recipe, and they don’t leave as much juice in the bowl. However, you can swap them out for a large tomato if that is what you have on hand.
Red Onion. I love red onion in this salad, but a white onion or Vidalia onion tastes yummy, too!
Lime Juice. I recommend using fresh lime juice for this recipe instead of bottled for better flavor overall.
Basil. For this recipe, you will need some chopped fresh basil. I do not recommend using dried basil.
how to roast sweet corn:
I love the flavor of buttery roasted sweet corn! I decided to roast my corn for this salad, and it was absolutely delicious. You can, of course, choose to leave your corn fresh if you are trying to use your oven less in the summertime.
Step One: Begin by preheating the oven to 425° F (218° C). Set aside a large baking sheet.
Step Two: Remove the husks and silks from the ears of corn. Wash them and pat dry, then set them aside while you prepare the butter.
Step Three: In a small dish cream together the butter, Italian seasoning, salt and pepper. Rub the seasoned butter all over the ears of corn.
Step Four: Then, place the corn on the baking sheet and roast in the preheated oven for about 20 to 25 minutes or until softened. For a charred look to your corn, you can place it under the broiler for 1 to 2 minutes, flipping the corn to brown on all sides. Let the corn cool completely.
how to make roasted corn, avocado, and tomato salad:
Step One: Once the roasted corn has cooled, slice the corn off of the cob with a serrated knife. To a large bowl, add the corn kernels, avocados, tomatoes, onion, lime juice, basil, and the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of pepper. Toss together to combine, about 1 to 2 minutes.
Step Two: Serve the salad immediately or cover the bowl and place into the refrigerator to chill for at least 1 hour before serving. This salad will keep fresh stored in the refrigerator for about 4 days.
what to serve with this salaD:
This salad tastes great with so many dishes! It’s the perfect summer side salad to serve at a party, potluck, or barbecue. Whether you want to serve it as a condiment or as a summer appetizer, you are sure to enjoy it’s bright and fresh flavors!
final thoughts:
Whether you are hosting a summer potluck or simply looking for a fresh and healthy side dish, this corn salad is the perfect summer appetizer to make! With bright and fresh sweet corn, creamy avocados, and ripe juicy tomatoes it’s literally like making summer in a bowl. You will be coming back for seconds and thirds!
xoxo Kayla
Roasted Corn, Avocado, and Tomato Salad
Ingredients
- 4 ears sweet corn
- 1/4 cup (58 g) salted butter, softened
- 2 tsp (3 g) Italian seasoning
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 2 ripe avocados, diced
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (65 g) red onion, diced finely
- 1/2 cup (120 ml) fresh lime juice, about 4 limes
- 2 tbsp (6 g) fresh basil, minced
Instructions
- Begin by preheating the oven to 425° F (218° C). Set aside a large baking sheet.
- Remove the husks and silks from the ears of corn. Wash them and pat dry, then set these aside. In a small dish, cream together the butter, Italian seasoning, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rub the softened butter all over the ears of corn.
- Then, place the corn on the baking sheet and roast in the preheated oven for about 20 to 25 minutes or until softened. For a charred look to your corn, you can place it under the broiler for 1 to 2 minutes, flipping the corn to brown on all sides. Let the corn cool completely.
- Once cool, slice the corn off of the cob with a serrated knife. To a large bowl, add the corn kernels, avocados, tomatoes, onion, lime juice, basil, and the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of pepper. Toss together to combine, about 1 to 2 minutes.
- Serve the salad immediately or cover the bowl and place into the refrigerator to chill for at least 1 hour before serving. This salad will keep fresh stored in the refrigerator for about 4 days.
Nutrition Facts
Calories
122Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
