Smoky Roasted Corn Salad with Avocado and Lime

Roasted corn salad being tossed in a large bowl before serving.

Smoky Roasted Corn Salad with Avocado and Lime

A fresh, smoky roasted corn salad with creamy avocado, juicy cherry tomatoes, and a zesty lime vinaigrette. Perfect for breakfast, brunch, or a light summer meal.

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Course: Lunch, Breakfast, Snack

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 20

Rest Time: 5

Total Time: 35

Servings:

Calories: 220kcal

Cost: $8

Equipment

1 Oven or grill pan
1 Large mixing bowl
1 Small whisk
1 Cutting board
1 Chef’s knife

Ingredients

Fresh Vegetables

4 ears fresh sweet corn or 3 cups frozen corn kernels
1 large avocado diced into chunks
1 cup cherry tomatoes halved
0.5 red bell pepper finely chopped
0.25 red onion minced

Herbs and Seasonings

0.33 cup fresh cilantro chopped
2 tablespoon fresh lime juice
1 teaspoon smoky paprika
0.5 teaspoon ground cumin
salt and black pepper to taste

Dressing Components

3 tablespoon olive oil
1 tablespoon apple cider vinegar
0.25 cup cotija cheese crumbled (optional)
1 jalapeño seeded and minced (optional for heat)

Instructions

Preheat oven to 425°F or heat grill pan. Brush corn with olive oil, season with salt and pepper, and roast for 15–20 minutes until golden and slightly charred. Cool, then cut kernels from cobs.
Dice avocado and place in a large mixing bowl. Add cherry tomatoes, red bell pepper, red onion, cilantro, and roasted corn kernels.
Whisk together lime juice, olive oil, apple cider vinegar, smoky paprika, cumin, salt, and pepper until well combined.
Pour dressing over vegetables, toss gently, and top with cotija cheese and jalapeño if desired. Let rest for 5 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition