Roasted Corn Salad with Lime, Cilantro and Green Chiles

This roasted corn salad is so bright and bursting with all the freshness that summer veggies have to offer. Plus, it’s a cinch to throw together!

Summer in a bowl. I love this salad! It has great color, texture and FLAVOR. Lime/cilantro is a favorite combination of mine and when you add green chiles, avocado and sweet roasted corn it gets even better. This is perfect side for barbeques, picnics and just quiet evenings at home. I even like to to turn it into a light meal and just top some butter lettuce or spinach with this.

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How to Roast Corn

You could say that roasting the corn is the hardest part but its really not hard, it just takes a little more effort than basic chopping, juicing and can opening. But it’s very worth the effort. Roasting the corn adds a depth of flavor you just can’t get from non-roasted corn.

So fire up your grill and shuck that corn. Or buy the already shucked kind, no judgement here.

You want the grill to maintain temperature of somewhere between 350-400. We have a little analog thermometer and it always fluctuates but I would if you have a different temperature gauge that maintains its temperature steadily, go for 375. I’m no grill master, but I’m learning.

All you need to do is rub each ear of corn with a little avocado oil and place straight on a clean grill. Close the lid and rotate occasionally until its browned to your liking. This usually takes us about twenty minutes.

Removing the corn kernels from the cob

Using a sharp knife, cut off one end of each ear of corn to create a stable surface. Stand the cob upright on that stable end and use your knife to slice off the kernels. If you have a wide shallow bowl like mine you could do it directly into the bowl like I did. If not, just do it on a cutting board.

Ingredients for Roasted Corn Salad

• zesty lime
• spicy green chiles
• roasted corn
• creamy avocados
• cilantro & parsley
• baby bell pepper
• onion
• avocado oil

Putting it together

After you’ve roasted the corn, this salad comes together in a flash. Just toss everything in a bowl and mix. When I initially created this recipe as year ago, I put chopped avocado mixed in with the salad. I’ve decided I like serving the avocados on top sliced instead.

I like it this way for two reasons: 1. It looks prettier served that way and 2. If you have leftovers you don’t have to worry about avocado getting soggy and brown.

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