Roasted Corn and Avocado Salad with Chipotle Mint Dressing
This is a refreshing corn and avocado salad finished with a zesty chipotle lime dressing. It's colorful and is perfect for summer parties or BBQs. It's simple to make and it's ready in just 30 minutes!
Ingredients
- 3 cups frozen corn, or 3 large cobs of corn with the kernels cut off
- 2 stalks celery, chopped
- 1 sweet red pepper, diced
- ½ cup red onion, diced
- 1 avocado, peeled, pitted and diced
The Dressing
- ¼ cup lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons minced fresh mint
- 1 teaspoon adobo sauce, from a jar of chipotle peppers
- ½ teaspoon maple syrup
- ¼ teaspoon EACH: salt and pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place the corn kernels on a rimmed baking sheet and roast in the oven for 15-20 minutes, or until several pieces begin to char. Let the corn cool slightly.3 cups frozen corn
- In a small bowl, whisk the lemon juice, oil, mint, adobo sauce, maple syrup, salt, and pepper.¼ cup lemon juice, 2 tablespoons vegetable oil, 2 tablespoons minced fresh mint, 1 teaspoon adobo sauce, ¼ teaspoon EACH: salt and pepper, ½ teaspoon maple syrup
- To a large bowl, add the celery, red pepper, and onion. Add the roasted corn and avocado and pour the dressing over top. Toss gently to combine.2 stalks celery, 1 sweet red pepper, 1 avocado, ½ cup red onion
Notes
You can roast the corn and make the dressing up to one day in advance. Store separately in your fridge.
Serving: 1 serving = ¼ of the recipe, Calories: 291kcal, Carbohydrates: 40g, Protein: 6g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Sodium: 190mg, Potassium: 783mg, Fiber: 9g, Sugar: 4g, Vitamin A: 1270IU, Vitamin C: 61mg, Calcium: 33mg, Iron: 2mg