Spring Roasted Corn Salad with Avocados, Radishes and Tomatoes

Lately, I have been trying to take a full advantage of having a gas stove at home.  I have roasted eggplant, sweet bell peppers and a few chilies.  The other day though, I decided to roast corn!  This slightly charred, sweet, vegetable became a base for a very refreshing, crunchy and colorful salad.  If you don’t have a gas stove at home, try using your broiler or an outside grill instead.



Spring Roasted Corn Salad with Avocados, Radishes and Tomatoes


Ingredients (for 1)

1 ear of corn, husked
6-8 grape tomatoes, halved
3-5 radishes, quartered
1/2 avocado, diced
1 scallion, sliced
2 tablespoons basil, chiffonade

Dressing
olive oil, to taste
lime juice, to taste
cayenne, salt and pepper, to taste

Directions

1.  Char corn over medium heat, turning frequently until it’s evenly cooked.

2.  Cut  the kernels off the cob and add to a salad bowl.

3.  Fold in the rest of the ingredients.

4.  Whisk together dressing, taste, and mix with the salad.

Eat this right away.  If you are enjoying the salad for lunch, it might be substantial enough on its own.  For dinner, pair it up with grilled chicken, shrimp, or fish.  Or simply with a charred piece of bread.

Back to the kitchen

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