Roasted Corn Salad with Tomato and Avocado
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Family Tested & Approved
Drizzle casserole pan, or cookie sheet, with olive oil. Arrange frozen corn on pan, spreading into the corners. Broil in oven for about 15 minutes, or until corn is slightly charred.
(if corn is over charred, it will be gummy!)
Whisk together all dressing ingredients. Set aside.
After corn is charred, set aside for 5-10 minutes to allow it to cool.
Mix together corn, tomato, salt, pepper and onion powder.
Place in fridge to cool, about 20-30 minutes.
When you take it out of the fridge, it would be optional if you want to drain out the excess dressing. Taste and add salt / pepper if need to. Add sliced avocado on top. Yum!
Also, you can add this salad to a regular tossed salad. Double yum!