Roasted Corn Salad
This is a great make "earlier in the day salad." The longer it sits, the better the flavors develop.
  • 1 pint cherry tomatoes (halved)
  • 2 avocados (peeled and cubed)
  • 4 ears fresh corn on the cob
  • ¼-1/2 cup cilantro (rough chopped)
  • Olive oil (for drizzling on corn)
  • 1 TBSP BBQ spice blend
  • 1 lime
  • For dressing:
  • 2 limes (juiced)
  • ¼ cup vegetable or canola oil
  • 3 TBSP honey
  • 2 cloves garlic (crushed)
  • ¼ - ½ tsp cayenne pepper (to taste)
  • salt and pepper (to taste)
  1. Clean and rinse corn.
  2. Drizzle with olive oil and sprinkle with BBQ spice blend.
  3. BBQ corn over med heat for approx 15 minutes or until corn becomes tender and you get a few grill marks.
  4. Let corn cool and cut from cobs.
  5. While corn is BBQ'ing, add cherry tomatoes (cut in half), avocados (peeled and cubed), and chopped cilantro to med bowl. Squeeze juice of one lime over veggies. This prevents avocado from browning. Set aside.
  6. Make dressing: combine lime juice, oil, honey, garlic, salt, pepper, and cayenne in small bowl (I use a glass measuring cup). Whisk thoroughly until well mixed.
  7. Add corn to bowl (that contains tomatoes, avocados, etc). Top with dressing and mix gently. Taste and adjust seasoning as needed. Refrigerate.
Recipe by Joy In Every Season at