Roasted Corn Salad with Avocado

Recipe courtesy of Jeff Crace, California Garlic Company
The perfect side for kabobs or a spicy jalapeno burger.


Prep Time {25 min}

Cook Time {7 min }

Serving Size {4 to 6 servings}


4-5 ears Corn on the Cob

1/4 cup Onion, diced

1/2 cup Red or Green Pepper, diced

1 Avocado, diced

1 small bunch Fresh Basil, chiffonade

2 Garlic Cloves, minced

Salt and Pepper, to taste

Hot Sauce, optional

Citrus Vinaigrette

2 Tbsp. Vinegar

1/2 cup Freshly Squeezed Citrus (Lemon and/or Lime)


1-2 tsp. Extra-Virgin Olive Oil


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1. Shuck cobs of corn and roast on a hot grill (turn to roast the whole cob). Slightly char to get the sugars going.

2. Slice corn kernels off cobs and let cool.

3. Combine onion, red/green pepper, basil, garlic, avocado and corn. Mix well.

4. Place vinegar, citrus juice and pinch of salt in a small bowl. Whisk in the olive oil.

5. Add citrus vinaigrette to the corn mixture. Mix until it has a creamy texture.

6. Salt and pepper to taste and, if you like, add a little hot sauce.

Reviews  { write a review }


Yummy - doesn't get any better than this.


Love this, light and a perfect side for a hot summer day.