How to Make a Mexican Roasted Corn and Avocado Salad
If you’re looking for a refreshing and delicious dish that embodies the vibrant flavors of Mexican cuisine, look no further than a Mexican roasted corn and avocado salad. This salad is perfect as a side dish for any meal, a light lunch, or a savory snack. Packed with nutrients and bursting with flavor, it’s easy to make and sure to impress. Here’s how to prepare this delightful salad.
Ingredients
To create this Mexican roasted corn and avocado salad, gather the following ingredients:
- 4 ears of fresh corn, husked
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: crumbled queso fresco or feta cheese for topping
Instructions
Step 1: Roast the Corn
Start by preheating your oven to 400°F (200°C). Place the husked corn on a baking sheet and lightly brush with olive oil. Sprinkle with salt and pepper. Roast the corn in the oven for about 20 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove the corn from the oven and let it cool.
Step 2: Prepare the Vegetables
While the corn is roasting, prepare your other ingredients. Dice the ripe avocados and place them in a large mixing bowl. Add the halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
Step 3: Cut the Corn
Once the roasted corn has cooled, use a sharp knife to carefully cut the kernels off the cob. Add the corn kernels to the mixing bowl with the other vegetables.
Step 4: Dress the Salad
In a small bowl, whisk together the lime juice, remaining olive oil, salt, and pepper. Pour the dressing over the salad mixture and gently toss everything together until well combined and coated with the dressing.
Step 5: Serve and Enjoy
Transfer the Mexican roasted corn and avocado salad to a serving dish. If desired, sprinkle crumbled queso fresco or feta cheese on top for an extra burst of flavor. Enjoy this vibrant dish chilled or at room temperature.
Tips for the Best Salad
For optimal flavor, use fresh, in-season corn. If fresh corn isn’t available, you can use frozen corn as an alternative—just ensure that it's thawed and drained well. This salad is versatile; feel free to add other ingredients like black beans, jalapeños for a kick, or chopped bell peppers for added crunch.
This Mexican roasted corn and avocado salad is not only a feast for the taste buds but also a colorful addition to your dining table. Perfect for summer barbecues, party gatherings, or a fresh meal any time of the year, this recipe is sure to become a favorite. Enjoy!