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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Summer Avocado and Charred Corn Salad Recipe

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This recipe for Summer Avocado and Charred Corn Salad is from Favorite Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Sweet Potatoes

1 Corn on the Cob

1 Red Onion

1 Avocado (ripe)

4 oz Grape Tomatoes

Cilantro

Lime
Directions:
Directions:
1. Wash and dry all produce.

2. Preheat oven to 425º.

3. Peel sweet potatoes, then cut into ½-inch cubes.

4. Cut corn kernels from the cob.

5. Cut grape tomatoes in half.

6. Finely chop a small amount of cilantro to create about 2 tbsp of chopped cilantro.

7. Cut lime in half.

8. Halve and peel the onion, then cut into ⅓-inch thick slices.

9. Toss sweet potatoes with a drizzle of olive oil on a baking sheet and a large pinch of salt and pepper. Roast until browned and slightly crispy, about 20-25 minutes, tossing halfway through.

10. Toss onion on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until just starting to soften, about 5 minutes. then add corn to the same sheet. Return to oven and continue roasting until both are just beginning to char, about 7-9 minutes more.

11. Halve, pit and peel avocado. Cut into cubes, Add to a medium bowl, along with the corn, onion, sweet potatoes, tomatoes, cilantro and a squeeze of lime juice. Season with salt and pepper and lightly toss together.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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