Tomato, Avocado and Roasted-Corn Salad


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Tomato, Avocado and Roasted-Corn Salad
Photo: © Edmund Barr


  • 5 ears of corn, shucked

  • 1/2 cup plus 2 tablespoons extra-virgin olive oil

  • Salt and freshly ground pepper

  • 1/2 cup raw pumpkin seeds

  • 3 tablespoons fresh lime juice

  • 2 tablespoons sherry vinegar

  • 1 teaspoon sugar

  • 1/4 teaspoon hot sauce

  • 1/8 teaspoon cinnamon

  • 1 1/2 pounds arugula (4 bunches), large stems discarded, leaves torn into bite-size pieces

  • 3 ripe avocados—peeled, pitted and cut into 1/2-inch dice

  • 2 large red tomatoes, cut into 1/2-inch dice

  • 2 large yellow tomatoes, cut into 1/2-inch dice

  • 2 medium cucumbers—peeled, seeded and cut into 1/4-inch dice

  • 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.

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