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As the sun shines brightly and the days grow longer, there's nothing quite like a refreshing salad to celebrate the season's bounty. The Sunny Roasted Corn & Tomato Salad is a vibrant and delicious dish that highlights the best of summer's produce. Bursting with fresh flavors, this salad combines the sweetness of roasted corn, the juiciness of ripe tomatoes, and the creaminess of avocado into a delightful medley that is as visually appealing as it is tasty. Its versatility allows it to shine at summer gatherings, barbecues, or even as a light lunch option.

Roasted Corn & Tomato Salad

Celebrate summer with a delicious Sunny Roasted Corn & Tomato Salad! This vibrant dish features sweet roasted corn, juicy cherry tomatoes, creamy avocado, and zesty red onion, perfectly balanced with a light dressing of olive oil and balsamic vinegar. Packed with nutrients and bursting with flavor, it's a healthy option for barbecues, picnics, or a refreshing lunch. Explore new variations and enjoy the seasonal bounty this salad has to offer!
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Ingredients
  

4 ears of fresh corn, husked

2 cups cherry tomatoes, halved

1 red bell pepper, diced

1 ripe avocado, diced

1/4 red onion, finely chopped

1/4 cup fresh cilantro, chopped

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Juice of 1 fresh lime

1/2 teaspoon cayenne pepper (optional, for a spicy kick)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Make sure it's fully heated before you add the corn for roasting.

    Roast the Corn: Place the husked corn directly on the oven rack or arrange it on a baking sheet. Roast the corn for about 20-25 minutes, turning it occasionally to ensure even cooking. The kernels should become golden, crispy, and slightly charred. Once roasted, remove the corn from the oven and set it aside to cool. When it’s cool enough to handle, use a sharp knife to slice the kernels off the cob and transfer them to a large mixing bowl.

      Prepare the Veggies: With the roasted corn in the bowl, add the halved cherry tomatoes, diced red bell pepper, diced avocado, and finely chopped red onion. Gently mix to combine the ingredients.

        Make the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, garlic powder, lime juice, salt, freshly ground black pepper, and cayenne pepper, if desired. Taste the dressing and adjust the seasoning as needed.

          Combine Salad: Drizzle the prepared dressing over the salad mixture. Using a gentle motion, toss the mixture until everything is evenly coated in the dressing. Be cautious not to mash the avocado while mixing.

            Add Fresh Herbs: Fold in the freshly chopped cilantro to add a burst of freshness and flavor to the salad.

              Serve: Transfer the vibrant salad to a decorative serving bowl or platter. You can serve it right away for a fresh crunch or allow it to sit for 15-20 minutes to let the flavors meld together beautifully. This salad can be enjoyed chilled or at room temperature.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 4-6 servings

                  Presentation Tips: For an appealing presentation, garnish with additional cilantro leaves and lime wedges. Serve alongside grilled proteins for a complete meal!