F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Tomato, Avocado and Roasted-Corn Salad
© Edmund Barr

Tomato, Avocado and Roasted-Corn Salad

  • SERVINGS: 12
  • MAKE-AHEAD
  • VEGETARIAN
  1. 5 ears of corn, shucked
  2. 1/2 cup plus 2 tablespoons extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 1/2 cup raw pumpkin seeds
  5. 3 tablespoons fresh lime juice
  6. 2 tablespoons sherry vinegar
  7. 1 teaspoon sugar
  8. 1/4 teaspoon hot sauce
  9. 1/8 teaspoon cinnamon
  10. 1 1/2 pounds arugula (4 bunches), large stems discarded, leaves torn into bite-size pieces
  11. 3 ripe avocados—peeled, pitted and cut into 1/2-inch dice
  12. 2 large red tomatoes, cut into 1/2-inch dice
  13. 2 large yellow tomatoes, cut into 1/2-inch dice
  14. 2 medium cucumbers—peeled, seeded and cut into 1/4-inch dice
  15. 3 ounces queso fresco or ricotta salata, crumbled (3/4 cup)
  1. Preheat the oven to 500°. On a rimmed baking sheet, drizzle the corn with 2 tablespoons of the olive oil. Season the ears with salt and pepper and roast for about 25 minutes, turning a few times, until the kernels are browned; let cool. Cut the kernels from the cobs and transfer to a bowl.
  2. Turn the oven down to 400°. Spread the pumpkin seeds in a pie plate and bake for about 4 minutes, or until lightly browned. Transfer to a plate to cool.
  3. Put 1/2 cup of the corn kernels in a blender. Add the lime juice, sherry vinegar, sugar, hot sauce and cinnamon and puree. With the machine on, add the remaining 1/2 cup of olive oil in a thin stream and blend until emulsified. Scrape the vinaigrette into a bowl and season with salt and pepper.
  4. In a large bowl, toss the remaining corn kernels with the arugula, avocados, red and yellow tomatoes and cucumbers. Add the vinaigrette and toss well. Mound the salad on a large platter, scatter the pumpkin seeds and crumbled cheese on top and serve.
Make Ahead The recipe can be prepared through Step 3 up to 1 day ahead. Refrigerate the roasted corn and the vinaigrette separately. Store the pumpkin seeds in an airtight container at room temperature.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.