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Roasted Corn and Avocado Salad

  • Prep 15 min
  • Total 35 min
  • Ingredients 12
  • Servings 4

Ingredients

For the salad

1
11-oz can canned corn with peppers
1
tablespoon olive oil
Salt and pepper, to taste
4
leaves green cabbage, washed and finely chopped
2
tablespoons purple onion, finely chopped
6
sprigs fresh parsley, finely chopped
1
Roma tomato, finely chopped
2
avocados

For the dressing

1
tablespoon olive oil
4
tablespoons orange juice
1/4
teaspoon salt
2
teaspoons rice vinegar

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

It's important to add the avocado immediately before serving the salad to maintain the fresh color.

The avocado is a versatile ingredient. Creamy, sweet and wholesome, at my house we eat avocados almost every day. While guacamole is our favorite, go-to recipe, we also regularly incorporate this fruit in salads. The avocado's sabor pairs well with almost everything. This salad in particular is special because it brings together the sweet and delicate sabor of the roasted corn with the acidity of the citrus dressing. The crunch of the cabbage perfectly complements the texture of the avocado. It's easy to prepare roasted corn year-round, when you have a few cans on hand in your pantry.

For a cold salad, mix all the ingredients (minus the avocado) and refrigerate for 30-45 minutes. Add the avocado when you're ready to serve.

Directions

  • 1 Preheat the oven to 375°F.
  • 2 Open the can of corn and drain the liquid. Use paper towels to dry the corn as much as possible.
  • 3 Spread the kernels (and chiles) on a baking sheet, drizzle with the tablespoon of oil, and salt and pepper to taste. Stir to evenly coat the corn, and spread out again on sheet. Bake for 12-15 minutes until the kernels have roasted.
  • 4 Prepare the dressing, mixing the oil, orange juice, salt and rice vinegar. Set aside.
  • 5 In a salad bowl, mix the cabbage, onion, parsley, and tomato with the dressing.
  • 6 When the corn is ready, remove from the oven and let cool 5 minutes.
  • 7 Wash, peel, and cut the avocado, carefully adding it to the veggie mix. Incorporate the cooled, roasted corn and carefully mix the salad until all ingredients are evenly coated with dressing.
  • 8 Serve immediately.

The avocado is a versatile ingredient. Creamy, sweet and wholesome, at my house we eat avocados almost every day. While guacamole is our favorite, go-to recipe, we also regularly incorporate this fruit in salads. The avocado's sabor pairs well with almost everything. This salad in particular is special because it brings together the sweet and delicate sabor of the roasted corn with the acidity of the citrus dressing. The crunch of the cabbage perfectly complements the texture of the avocado. It's easy to prepare roasted corn year-round, when you have a few cans on hand in your pantry.

Rate and Comment

Silvia Martinez Silvia Martinez
August 1, 2016

The avocado is a versatile ingredient. Creamy, sweet and wholesome, at my house we eat avocados almost every day. While guacamole is our favorite, go-to recipe, we also regularly incorporate this fruit in salads. The avocado's sabor pairs well with almost everything. This salad in particular is special because it brings together the sweet and delicate sabor of the roasted corn with the acidity of the citrus dressing. The crunch of the cabbage perfectly complements the texture of the avocado. It's easy to prepare roasted corn year-round, when you have a few cans on hand in your pantry.