Roasted Corn, Tomato, and Avocado Salad

Makes 8 servings

If you have the grill going, you can cook the corn on the grill instead of in the oven.

Ingredients

  • 4 ears corn on the cob with husks still attached
  • Kosher salt, as needed
  • 6 cups mesclun lettuce mix, rinsed and dried
  • 3 red beefsteak tomatoes, sliced 1/4-inch thick
  • 2 avocados, cut into slices
  • 1 medium red onion, sliced thin
  • 1 cup small-diced aged Cheddar cheese
  • 2 teaspoons freshly ground black pepper

Vinaigrette

  • 3 tablespoons sherry vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped cilantro
  • 1 teaspoon chopped thyme
  • 1 tablespoon chopped parsley
  • 2 canned chipotles in adobo, drained and minced
  • 1 garlic clove, minced
  • 1 teaspoon maple syrup
  • 3/4 cup olive oil

Directions

  1. Preheat oven to 400°F. Roast the unhusked ears of corn until tender, about 45 minutes. Check their doneness after about 45 minutes; pull the husk partially away from the biggest ear. If you can pierce a kernel easily with a fork, it is done. Remove from the oven and cool completely.
  2. Shuck the corn and cut the kernels from the cobs. Place the corn kernels in a mixing bowl and toss with 1 teaspoon of the salt. Keep the corn at room temperature if you are making the salad right away, or cover and refrigerate for up to 12 hours.
  3. For the dressing: In a medium bowl, combine all the ingredients except the olive oil. Gradually whisk in the olive oil until the dressing is lightly thickened. Taste and adjust the seasoning.
  4. Toss the mesclun mix with 1/2 cup vinaigrette. Mound the dressed mesclun on a chilled platter or individual plates. Arrange the tomatoes, avocados, and red onion over the mesclun. Sprinkle with the cheese and reserved corn. Drizzle with the remaining 1/2 cup dressing. Season to taste with salt and pepper. Serve immediately.

CIA FOODIES

Tomato, Avocado, and Roasted Corn Salad with Chipotle-Sherry Vinaigrette

Roasted Corn, Tomato, and Avocado Salad
Makes 8 servings If you have the grill going, you can cook the corn on the grill instead of in the oven.

Ingredients

  • 4 ears corn on the cob with husks still attached
  • Kosher salt, as needed
  • 6 cups mesclun lettuce mix, rinsed and dried
  • 3 red beefsteak tomatoes, sliced 1/4-inch thick
  • 2 avocados, cut into slices
  • 1 medium red onion, sliced thin
  • 1 cup small-diced aged Cheddar cheese
  • 2 teaspoons freshly ground black pepper
Vinaigrette
  • 3 tablespoons sherry vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped cilantro
  • 1 teaspoon chopped thyme
  • 1 tablespoon chopped parsley
  • 2 canned chipotles in adobo, drained and minced
  • 1 garlic clove, minced
  • 1 teaspoon maple syrup
  • 3/4 cup olive oil

Directions

  1. Preheat oven to 400°F. Roast the unhusked ears of corn until tender, about 45 minutes. Check their doneness after about 45 minutes; pull the husk partially away from the biggest ear. If you can pierce a kernel easily with a fork, it is done. Remove from the oven and cool completely.
  2. Shuck the corn and cut the kernels from the cobs. Place the corn kernels in a mixing bowl and toss with 1 teaspoon of the salt. Keep the corn at room temperature if you are making the salad right away, or cover and refrigerate for up to 12 hours.
  3. For the dressing: In a medium bowl, combine all the ingredients except the olive oil. Gradually whisk in the olive oil until the dressing is lightly thickened. Taste and adjust the seasoning.
  4. Toss the mesclun mix with 1/2 cup vinaigrette. Mound the dressed mesclun on a chilled platter or individual plates. Arrange the tomatoes, avocados, and red onion over the mesclun. Sprinkle with the cheese and reserved corn. Drizzle with the remaining 1/2 cup dressing. Season to taste with salt and pepper. Serve immediately.

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