This roasted summer salad has been on our table for years now. I’m not sure why it’s taken me so long to share the recipe because you definitely need it! Made of sweet summer corn, fire-roasted bell peppers, and avocado, it’s not only perfect for warm sunny days but bound to be everyone’s favorite side dish.
First, to make this what it is, I highly recommend buying local farm produce. The quality of the ingredients makes a difference. Especially when there aren’t many ingredients in a dish, you want the best ingredients. I prefer a local produce stand here in town, Paradise Produce, but do a search to find one in your area.
To start this dish, start by prepping the corn. Begin by shucking the corn by removing the husk and silk. Then, add it to a large pot of water. Turn it on high and allow it to begin boiling. Time the corn the moment it hits the water for ten minutes. Once done, remove it from the water and allow it to cool for a few minutes. Once cool enough to handle, cut the corn away from the core. Add the cut corn into a pan over medium heat along with the butter, oil, salt, and pepper. Cook the corn for an additional three to five minutes.
While the corn is cooking, begin cooking the red bell pepper over an open flame until charred on all sides. Once charred, place the bell pepper into a covered bowl for ten minutes. After ten minutes, dice the pepper into bite-size pieces. Add the pepper into a bowl along with the cooked corn. Stir the two together.
Cut a medium-sized avocado into similar bite-size pieces. Add the avocado into the bowl as well and mix it all together. You can serve the roasted summer salad right away while warm or you can serve cold after sitting in the fridge. I love to eat mine right away when warm and will eat leftovers cold. Serve alongside bbq turkey burgers for a summer-filled dinner!
Roasted Summer SaladPrint This
- 2 ears of sweet summer corn
- 1 red bell pepper, fire-roasted then chopped
- 1/2 tsp unsalted butter
- 1/2 tsp avocado oil
- 1/2 tsp salt
- pepper to taste
- 1 medium avocado, diced
Begin by removing the husks from the corn and adding them to a large pot full of water on the stovetop. Turn the eye to medium-high heat and allow the corn to boil. From the time you turn on the stovetop until the time you remove the corn, it will be 10 minutes.
While the corn is boiling, fire roast the red bell pepper over the stovetop. Placing the bell pepper over the fire on the stovetop, continue to rotate occasionally as the pepper chars. Once the bell pepper is charred on all sides, place it in a bowl and then top with a lid. Allow the pepper to sweat and sit for 10 minutes.
Once the corn is cooked, cut the corn away from the core. In a preheated cast iron, over medium, add the butter and oil. Once the butter is melted, add the corn. Cook and stir the corn occasionally, for 3-5 minutes. Add the salt and pepper.
Core and dice the bell pepper, place it in a bowl. Once the corn is done cooking, add the corn to the bowl as well. Dice the avocado into bite-size pieces. Add the avocado to the bowl as well. Stir the corn, bell pepper, and avocado together until evenly mixed together. Serve warm immediately or allow it to cool in the fridge. It’s good both ways!