Cilantro-Lime Roasted Corn and Avocado Salad

Victoria Dwek Victoria Dwek
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I have so many things to say about this recipe! First, I know that cilantro usually has an “Ew, we don’t eat that” type of reputation in our cooking circles, and I was also totally like “I’ll sub parsley or basil” (which you totally could) too—until I tried the most amazing cilantro- lime dressing in a Miami restaurant. Never mind the salad, I was eating the dressing plain out of the condiment cup. Although I brought some home and tried to duplicate it (that’s for another time), I was officially now open to the cilantro-lime-honey situation and ready to apply it in other dishes. Next! Corn! We love fresh corn in this house, but I admit it can be a bit of a process to check. Canned corn is not the same. But here you have an amazing canned corn hack! Simply roast the corn until it’s golden and the flavor transforms from “canned” to “freshly roasted.” You can make this all ahead and simply add the avocado fresh. Whether you serve it warm or cold from the fridge, it’s good both ways. I think it’s that “something different” Shabbat/Yom Tov salad that’s simply amazing.

40m 6
Easy Vegetarian Pescatarian Gluten Free Parve

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line and grease a baking sheet. Add corn; drizzle with olive oil and sprinkle with salt. Bake for 20 minutes. Let cool.

  2. Meanwhile, combine dressing ingredients.

  3. In a bowl, combine roasted corn, tomatoes, cucumber, red onion, and avocado. Toss with dressing. If making ahead, toss everything together and store in the fridge and simply add the avocado fresh.

Credits

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Photography by Mirele Schapira

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1 Comment

Leah Goldman •

what size cans of corn did you use

Avigael Levi Kosher.com Team •
Reply to Leah Goldman

15.25 oz.