Weeknight Recipes
Popular Recipes
Menu Ideas

Roasted Corn Salad

The key to this salad is in the roasted corn.  Roasting the corn brings out its buttery flavor and great deep yellow color.  


  • Frozen corn
  • 1/4 c olive oil
  • 1 container grape tomatoes
  • 2 ripe avocados, large diced
  • 1 jalapeño, seeded and small diced
  • 1 lime
  • 1 cup fresh cilantro, chopped
  • 2 T olive oil
  • 2 t red wine vinegar
  • Kosher salt


Preheat oven to 400 degrees F.  Spray baking sheet with cooking spray.  Spread corn on sheet in one layer. Sprinkle about 1/4 c of olive oil on top of corn and season with kosher salt.  Roast corn until beginning to brown, about 10 minutes.  Remove from oven and let cool completely. 

In large bowl, combine remaining ingredients and stir thoroughly.  Refrigerate at least one hour before serving.  

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
« Chicken and Bean Burritos | Main | Italian Stuffed Peppers »