Roasted Corn Salad with Tomato and Avocado

Monica H


The best part of this salad is the tasty combo of basil, tomato and avocado; the charred corn makes it all taste very hearty, even though it is actually a very light salad :)


☆☆☆☆☆ 0 votes

25 Min
15 Min



  • 1 bag(s)
    frozen corn
  • 5
    campari tomato
  • 1
  • 1 1/2 tsp
  • 1 1/2 tsp
    black pepper
  • 1 tsp
    onion powder

  • 1/2 c
    olive oil
  • 3 Tbsp
    red wine vinegar
  • 1
    garlic clove, minced
  • 1 pinch
    white sugar
  • 6
    basil leaves, minced

How to Make Roasted Corn Salad with Tomato and Avocado


  1. 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.
  2. (if corn is over charred, it will be gummy!)
  3. Whisk together all dressing ingredients. Set aside.
  4. After corn is charred, set aside for 5-10 minutes to allow it to cool.
  5. Mix together corn, tomato, salt, pepper and onion powder.
  6. Pour in dressing.
  7. Place in fridge to cool, about 20-30 minutes.
  8. 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!
  9. Also, you can add this salad to a regular tossed salad. Double yum!

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