Roasted Corn Salad with Chili Lime Vinaigrette

Nothing says summer like fresh corn. Here, in upstate New York where I am for the summer, you can get beautiful ears of corn that are so sweet you can eat it raw and for pennies (literally! 18 cents each!). We have corn at least three times a week here and at every BBQ feast in between and while I thoroughly enjoy a boiled ear of corn I also like to look for other interesting and delicious ways to use them. Roasting or grilling corn is a great option because the flavor of the corn concentrates and enhances its sweetness. In this yummy, simple salad I combined the sweet roasted corn with creamy avocado, and fresh tomato and tied it together with the flavors of lime and chili.  A perfect addition to your next BBQ or as a fresh side dish at your next meal. Enjoy!


4 ears of corn, keep them in their husks
1 avocado, diced
2 large tomatoes, seeded and diced
3 scallions, sliced

For the dressing:
1  large lime, zest and juice
1/3 cup olive oil
2 cloves garlic crushed
1 tsp chili powder
salt and pepper to taste

To roast the corn:
Preheat the oven to 350. Lay the corn still in their husks directly on the oven rack. Roast for 30-35 minutes until the corn is ready.
Cut the corn off the cob and place in a bowl. Add the avocado, scallions and tomatoes.
Whisk the ingredients of the dressing together and pour over salad.  Mix gently and serve.