Roasted Corn and Avocado Salad with Spicy Vinaigrette

May 22, 2012

This salad is my newest obsession.  I’ve made it twice already and it’s so good I don’t want to share.  I just want it all to my greedy little self.    It’s bright flavors, creaminess of the avocados, slight spice of the seasonings, marries together so well.  It’s the perfect summer salad.

And if you can get your hands on some fresh sweet corn, you must make this.  If you can’t find fresh, frozen works well too.  And at about 300 calories per serving this salad makes the perfect lunch or side dish.  Or breakfast, who am I kidding. I could eat this any time.

Ingredients: 4 Ears Corn, husk removed,  remove corn with sharp knife (frozen, defrosted corn could be used too), 2 Avocados, diced, 1 cup cherry tomatoes, sliced, 1/4 sweet onion, finely diced, 3/4 cup Queso Fresco, crumbled, 2 cucumbers, skin on and chopped small dice

If using fresh corn, removed the husks and silks.

Isn’t that corn gorgeous.  Fresh is so good, I could eat it raw.

In fact I did while slices in off the cob, I snuck a few sweet bites.

Ina  large skillet over medium-high heat, roast the corn until it’s golden brown.  Then stir until all sides are roasted.  Only takes about 2-3 minutes.

Go ahead and prepare the other ingredients, chopped cucumber (fresh from the garden)

Finely diced onion, sweet of course.

Cherry tomatoes, and even some from the garden, see the ones a the bottom, they are called chocolate cherry tomatoes.

Once you have some beautiful color on the corn,  set aside to cool.

Dice the avocados.

Chop and crumble the queso fresco.  If never using queso fresco, it’s similar in texture to feta, slightly salty, and delicious.

Then add all the ingredients to a large bowl and set aside, or refrigerate until serving.

To make the spicy vinaigrette: 4 tablespoons coconut oil, 2 tablespoons apple cider vinegar, 1/2  teaspoon garlic powder, 2 tablespoon fresh cilantro, minced, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon Salt, 1/4 tsp black pepper

In a microwavable bowl, add the coconut oil, it’s solid at room temperature.  If you don’t have Coconut oil use Olive Oil.  I am loving coconut oil at the moment and using it as often as I can.

Melt the oil in the microwave about 15-20 seconds.

Then add in the spices and vinegar.

and minced cilantro.  Stir vigorously.

Pour over the salad, mix well and serve.  It’s just that simple.

Oh the bright flavors really pop!   You must try this salad soon!


Print This Recipe

Roasted Corn and avocado Salad with Spicy Vinaigrette

Adapted from Authentic Suburban Gourmet

4 Ears Corn, husk removed,  remove corn with sharp knife (frozen, defrosted corn could be used too)
2 Avocados, diced
1 cup. cherry tomatoes, sliced
1/4 sweet onion, finely diced
3/4 cup Queso Fresco, crumbled
2 cucumbers, skin on and chopped small dice

Prepare Corn in a large skillet over medium high heat roast the corn, until golden brown about 2-3 minutes, let cool.  Then add all the ingredients to  large bowl and refrigerate until ready to use.

Spicy Vinaigrette

4 tablespoons coconut oil
2 tablespoons apple cider vinegar
1/2  teaspoon garlic powder
2 tablespoon fresh cilantro, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon Salt
1/4 tsp black pepper

Add all the ingredients to a bowl or jar and mix or shake really well. Taste and adjust seasoning, per taste.   When ready to serve salad, add the dressing and gently toss.

6 Servings per recipe

Per serving Calories 297, Carbs 16, Fat 23, Sugars 4, Sodium 153, and Fiber 2

I am happy to list this post @
Eat at home Cook, “Ingredient Spotlight”
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{ 11 comments… read them below or add one }

Sara L. May 23, 2012 at 12:07 pm

This looks delicious, so I pinned it. Can’t wait to try it soon. Love your blog & all of your recipes!!


Laura May 23, 2012 at 8:53 pm

This looks delish! We like to eat a lot of Tex-Mex foods and I can see this going in our regular meal rotation. Thanks for sharing!


Rachel - A Southern Fairytale May 23, 2012 at 10:37 pm

There is just everything right with this!


NanAppetit May 24, 2012 at 8:18 am

Wow…roasted corn, avocado, AND coconut cream?? Pinned it.


Sweet Pea Reply:

Not coconut cream, but coconut oil. Though that’s a thought!!


Miz Helen May 24, 2012 at 2:29 pm

Hi Jenna,
I get so excited when we can grill the corn, it is my favorite way to have corn, and then to do so many different things with it. Your salad looks delicious!
Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen


Meredith May 24, 2012 at 11:56 pm

Looks delicious! I make a similar salad with black beans in it. I bet the fresh cucumbers makes a yummy addition. I’ve never thought of mixing it in.


trish southard May 25, 2012 at 12:39 pm

I am learning the art of Texas cooking little by little! Thank you for taking the time to post so many photos. Luscious looking dish!


Jane Anne May 25, 2012 at 3:10 pm

This looks like such a wonderful salad for summer. My husband will love it! Bookmarking this now.
(Visiting from Food on Fridays.)


Diane Balch May 29, 2012 at 1:40 pm

Roasting the corn makes this salad special… thanks for sharing it on foodie friday.


Nancy May 30, 2012 at 5:27 pm

This salad was so good for our lunch today! My husband is gluten challenged and this was perfect with the cheese added for protein. We did lighten up on the chili powder and used only 3 Tb of Olive Oil instead of the coconut oil.
Really enjoyed it–Thank you


Sweet Pea Reply:

Nancy, so glad you guys enjoyed the recipe and tweaked it to your liking. We love it too and are making it again this weekend in fact.


Miz Helen May 31, 2012 at 2:51 pm

Your recipe is featured on Full Plate Thursday this week. Hope you have a wonderful week end and enjoy your new Red Plate.
Come Back Soon!
Miz Helen


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