I combined four recipes and came up with this new recipe. It is great the day it’s made, and even better the next day.
Roasted Corn, Tomato and Avocado Salad
Makes about 8 cups
Prep time about 1 hour
Ingredients:
8 ears of sweet corn, yellow or white, shucked and cleaned of silks
Juice of 1freshly squeezed lime- (roll hard on counter top to get more juice before squeezing)
Juice of 1freshly squeezed lemon (roll same as lime)
1/4 cup rice wine vinegar (or any mild white vinegar)
3/4 cup fresh basil leaves, coarsely chopped
1/2 cup light salad oil (i.e., olive, safflower)
1 pint Sungold or other orange cherry tomatoes- halved
1 pint grape or other red cherry tomatoes- halved
1/2 pint yellow cherry tomatoes, halved
1 cup yellow and/or sweet red and/or orange pepper cut into half-inch pieces (any combination)
1 minced jalapeno pepper (optional)
1/2 cup minced red onions
2 tablespoons fresh cilantro, minced
2 tablespoons fresh Italian parsley, minced
1 teaspoon sugar or sugar-like sweetener
2 ripe avocados cut into small chunky pieces
Sea salt
Fresh, coarsely ground black pepper
Directions:
To roast corn: Turn over on to 375°.
Cut kernels off the cob, but do not cut deeply. Do not scrape cob. Spread corn in a single layer on a cookie sheet with sides that has been sprayed with a release spray. Use more than one cookie sheet, if needed.
Place cookie sheet(s) on the middle oven rack. Roast corn for 30-35 minutes, stirring the corn after about 20 minutes. If corn looks like it is browning too much, raise cookie sheet to a higher rack.
Remove corn from oven but leave on cookie sheet to cool.
Make salad while the corn is roasting.
In a blender, combine lemon juice, lime juice, vinegar, basil, sugar, 1/2 –3/4 teaspoon pepper, 1/2 teaspoon salt. Blend until basil leaves are in small pieces. Set aside.
In a deep bowl combine halved tomatoes, peppers, onion, cilantro, and parsley.
Pour dressing over salad and stir gently. Carefully fold in avocado chunks so they do not get mushy or fall apart. Adjust seasonings, if needed.
Serve cold or at room temperature.
Salad can be made up to one day in advance if refrigerated.
