Roasted Corn and Avocado Salad

Roasted Corn and Avocado Salad

by Kristen on April 27, 2012

Roasted Corn and Avocado SaladRoasted corn? With avocado? And chipotle? Yes, yes, yes!  Can you tell I’m a little excited about this salad?

I have a confession to make: I ate a lot of this salad. I mean A LOT. Actually, I mean all of it. In one sitting.

It was that good.

Roasted Corn and Avocado SaladThis salad is full of flavours and textures. Super sweet roasted corn, crunchy red pepper and onion and creamy avocado with little bits of mint and chipotle in the background. Mint? Yep, you read that right. And it was delicious, like a little surprise hiding in the background. If you’re not fussy about mint I think cilantro would be an awesome substitute.

I had no intention of eating all of it; I only wanted a bowl. Once that was done I ate the other bowl you see in the picture, then the other one. Don’t judge, it’s not like I was doing that with bowls of ice cream.

A big thank you to Doug from Culinary Engineering for sending me yet another great recipe. That’s three for three so far! I thought the Chipotle and Orange Pulled Chicken was my fav, then I tried the Bourbon Sour, but now I’ve settled on this salad :)

Roasted Corn and Avocado Salad

When I’ve not been pigging out on this salad I’ve been busy creating a resource page for other food bloggers. It’s still a work in progress but I would love to know what you think and hear any feedback you might have. If you have time, stop by the Resources for Food Bloggers page or 10 Photography Tips for New Food Bloggers :)

5.0 from 3 reviews
Roasted Corn and Avocado Salad
 
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Cook time
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With so many flavours and textures going on in this salad you could eat it all on its own. Serve it with a piece of grilled fish for a healthy and delicious dinner.
Author:
Serves: 2-4
Ingredients
  • 3 cups corn kernels, fresh or frozen
  • 2 celery stalks, chopped
  • 1 sweet red pepper, diced
  • ½ cup red onion, diced
  • 1 avocado, peeled, pitted and diced
  • Dressing: ¼ cup lemon juice
  • 2 tablespoon minced fresh mint, (or 1 teaspoon dried)
  • 2 tablespoons vegetable oil
  • 1 teaspoon chipotle hot pepper sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon granulated sugar
Instructions
  1. Roast corn kernels in a single layer on an baking sheet for 15-20 minutes at 350 degrees.
  2. In large bowl, whisk lemon juice, mint, oil, hot pepper sauce, salt, pepper and sugar. Add celery, red pepper and onion; toss to combine. (Make-ahead: Cover and refrigerate corn and salad separately for up to 24 hours.)
  3. Add corn and avocado; toss gently to combine.

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{ 19 comments… read them below or add one }

Cathy @ Savory Notes

WOW, everything about this salad sounds delicious. I could definitely see myself eating a gigantic bowl of it. And I love the idea of serving it along side some fish.

Reply

Kristen

Cathy,

Thank you so much! I had this salad last night for dinner with a piece of grilled salmon, it was delicious together :)

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Jennifer @ Mother Thyme

This is a fabulous recipe! Great combination of flavors. This is right up my alley! I definitely look forward to making this! :)

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Kristen

Thanks, Jennifer! Would love to hear what you think of it after you make it :)

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Crystal @ A Lovin' Forkful

I could eat this salad for daysss! I love the flavors here!

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Kristen

Hey Crystal,

LOL I actually have been eating this salad for days! I just can’t get enough of it :)

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LP @dishclips

I would be tempted to have this with lentils or black beans. Thanks for sharing!

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Kristen

That’s a great idea! Black beans and corn always go so well together.

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April

Amazing! As my husband said, “salad has no business being this good”. Thanks for this great recipe :-)

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Kristen

Hey April,

LOL that’s a great compliment! You are very welcome :)

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Vita @ Juicer Depot

This salad looks like a winner to me. I saw your recipe on The Hot Plate website. I think I am going to try it with some tilapia fish. Looking forward to it.

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Kristen

Hey Vita,

The salad’s a perfect side for any kind of fish. I hope you love it as much as I do!

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Vita @ Juicer Depot

If you are using frozen corn do you defrost it first or roast it frozen? And do you need to roast it with any oil on it?

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Kristen

No need to defrost or add oil. Just put put it straight from the freezer onto your ungreased baking sheet and into the oven :)

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Vita @ Juicer Depot

I made this last night and it was delicious. I roasted the red peppers and took the skin off only because I prefer to eat peppers roasted instead of raw. I ate the left overs today with tortilla chips like an appetizer. MmmMmmm!!

Katarina

Hi Kristen,

This looks delicious! I am definitely making it tonight. Quick question though: what kind of chipotle sauce did you use? Is the tabasco one ok?

Thanks!
Katarina

Reply

Kristen

Hey Katrina,

I used the adobo sauce that comes in the jar when you buy chipotle peppers. It’s very different than tabasco sauce. Chipotle is full of delicious smoky flavour. I’ve never seen a grocery store that doesn’t sell it, and it’s super cheap too (only about $2)

Just ask for chipotle pepper in adobo sauce!

What you don’t use will keep (in a covered container) in the fridge for almost forever. I also have quite a few other recipes on here that call for it if you are wondering how to use the rest of the jar :)

Hope it turns out great for you!

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Anna

This looks amazing! I’m definitely going to be making this. How does this go for leftovers?

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Kristen

Leftovers are awesome! I’ve eaten it the next day and loved it just as much :)

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