Healthy Summer Roasted Corn

<p>This healthy summer roasted corn salad with avocado is the perfect bright and fresh dish for warm days. It combines the smoky taste of roasted corn with creamy avocado and zesty lime, making it both satisfying and nutritious. Whether you're looking for a quick side for your barbecue or a light main dish, this salad delivers vibrant colors and bold flavors with minimal fuss.</p> <p>I first tried a version of this salad at a friend’s summer party, and it quickly became a hit in my household. Now I add it to every picnic menu because it’s just that good and easy to throw together.</p>

Ingredients

<ul><li><strong>Roasted corn:</strong> about three cups taken from three to four large ears — roasting adds smokiness and depth compared to boiling so don’t skip it</li><li><strong>Cherry tomatoes:</strong> one cup halved — look for ripe, slightly soft tomatoes for the best juiciness and sweetness</li><li><strong>Green onion:</strong> half a cup thinly sliced — adds fresh flavor and a nice bite, plus a splash of green color</li><li><strong>Cilantro:</strong> one third cup chopped — brightens the dish if you’re not a cilantro fan basil or parsley work well too</li><li><strong>Avocado:</strong> one large ripe avocado peeled, pitted, and diced — creamy texture that balances the crisp veggies</li><li><strong>Olive oil:</strong> two tablespoons of good quality extra virgin olive oil to enhance flavors</li><li><strong>Juice of one lime:</strong> adds a refreshing zing that lifts the whole salad</li><li><strong>Salt and pepper:</strong> to taste — essential seasonings to bring all the flavors together</li></ul>

Instructions

<dl><dt><strong>Sear the Corn:</strong></dt><dd>Preheat a skillet until it just begins to smoke, then add a light drizzle of olive oil. Roast the corn kernels in the hot pan, stirring frequently so they cook evenly, for about four to six minutes or until they get those nice charred spots that bring out the flavor.</dd><dt><strong>Cool the Corn:</strong></dt><dd>Remove the roasted corn from the heat and let it cool fully before assembling your salad. This prevents the avocado from getting mushy and keeps the flavors crisp.</dd><dt><strong>Combine the Vegetables:</strong></dt><dd>Add the cooled corn to a large bowl along with the halved cherry tomatoes, sliced green onion, and chopped cilantro.</dd><dt><strong>Add the Avocado:</strong></dt><dd>Gently fold in the diced avocado, taking care not to mash the pieces so your salad keeps a lovely texture.</dd><dt><strong>Dress and Season:</strong></dt><dd>Squeeze the juice of one lime over the salad, drizzle with olive oil, then toss gently to coat. Finish by seasoning with salt and pepper to your liking and serve immediately.</dd></dl>

<p>This salad is quickly becoming my goto summer dish because of how well the creamy avocado pairs with smoky corn and tangy lime. One family picnic stands out to me where I brought this salad along and it disappeared before the main course was even finished.</p>

Storage tips

<p>Store leftovers in an airtight container in the refrigerator for up to three days. Because avocado tends to brown, squeeze a little extra lime juice over the salad before refrigerating to keep it fresh.</p>

Ingredient substitutions

<p>If you cannot find fresh corn, frozen corn will work just fine after fully thawing and roasting it. For cilantro, basil or parsley make excellent alternative herbs depending on your taste preferences.</p>

Serving suggestions

<p>Serve alongside grilled shrimp, salmon, or chicken for a complete summer meal. This salad also makes a fantastic topping for tacos or a fresh dip with tortilla chips at casual get togethers.</p>

<p>This roasted corn salad is a fresh, flavorful summer staple you'll reach for again and again. Serve it immediately for the best texture.</p>

Common Recipe Questions

→ What type of corn works best for this salad?

Fresh corn on the cob is ideal, but frozen corn can also be used if fully thawed beforehand.

→ Can I make this salad ahead of time?

Yes, store it in an airtight container in the fridge for up to 7 days, though avocado may darken slightly.

→ How should the corn be cooked for optimal flavor?

Roasting or grilling the corn is best to bring out smoky, charred notes enhancing the salad’s taste.

→ What dressings complement this corn avocado salad?

A simple drizzle of olive oil and fresh lime juice provides bright, zesty flavor without overpowering.

→ Can I substitute cilantro if I don’t like it?

Basil or parsley are excellent alternatives that maintain the fresh herbaceous profile of the salad.

→ What dishes pair well with this summer salad?

It pairs wonderfully with grilled shrimp, salmon, BBQ meats, or as a topping for tacos and burgers.