Tomato and Roasted Corn Salad
This fresh Tomato and Roasted Corn Salad is the perfect summer side dish! Made with grilled corn, juicy tomatoes, and avocado, it’s healthy, easy, and full of flavor—ready in just 20 minutes. Great with grilled meats or as a light lunch!
Ingredients
- 2 large ears fresh corn husks and silk removed
- Extra virgin olive oil spray
- 1 medium red onion halved and cut into thick slices
- 1 lb. cherry or grape tomatoes halved
- 1 large avocado chopped
- ¼ cup fresh parsley roughly chopped
- 3 Tbsp fresh lime juice
- Salt and black pepper to taste
Instructions
- Spray corn with olive oil spray before placing corn and red onion slices on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
- Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Flip red onion once while the corn is cooking. Remove vegetables from heat and slice kernels from cob with a sharp knife. Discard cobs and transfer onions and corn kernels to a large salad bowl and set aside.
- Add tomatoes, avocado, fresh parsley, and lime juice to the bowl. Season with salt and black pepper, to taste, and toss gently to combine. Serve immediately with your choice of main dish. Enjoy!
Notes
*Tip: If fresh corn is not in season, substitute 1 cup frozen sweet corn prepared according to package instructions.