« Turkey, red bean and cabbage soup | Main | Cookbooks in the Pantry: Venice & Food »

Roasted corn salad with avocado, cotija cheese, cilantro and cumin-lime dressing

Roasted corn salad, good at any time of year. Use frozen corn and jazz it up in the oven. #glutenfree #vegetarian

Fresh corn season flew by this year, and I never got around to making this salad for you. Sure, I could have waited to share the recipe until next August, a full ten months away, but there's no reason not to enjoy corn all year long. Good quality flash-frozen organic corn always has a place in my freezer, and a little bit of tender loving care brings it to life in salads, puddings, cornbreads and soups.

If you're making a list of perfect side dishes for a Friday night roast chicken or roast beef, put this corn salad near the top. The secret to perking up frozen corn is to give it a quick roast in the oven with salt and pepper. Of course, if you have fresh corn, you can throw it on the grill for a few minutes to add a bit of a smoky tone. Though corn is packed with natural sweetness, the cumin-lime dressing keeps everything in balance. If you wish, make the salad vegan by omitting the cheese. This dish will keep overnight, but not much longer.

Make this gorgeous roasted corn, avocado and cilantro salad with Friday night chicken dinner. #vegetarian #glutenfree

Roasted corn salad with avocado, cotija cheese, cilantro and cumin-lime dressing {vegetarian, gluten-free}

From the pantry you'll need: lime, cumin, agave nectar, kosher salt, fresh black pepper.

Serves 6.


16-oz bag of frozen corn, defrosted
Kosher salt and fresh black pepper
1 red bell pepper, diced
1 green bell pepper, diced
1 avocado, diced
1/2 red onion, diced (optional; I don't love it so I leave it out)
4 oz cotija cheese, crumbled (can use feta)
1/4 cup roughly chopped fresh cilantro

For the dressing:
2 Tbsp vegetable oil
1/2 tsp cumin
1/4 tsp fresh black pepper
1/4 tsp agave nectar
Juice of 1-1/2 limes


Preheat the broiler. Line a rimmed baking sheet with aluminum foil. Spread the corn in a single layer on the baking sheet, and sprinkle lightly with 1/4 teaspoon each of kosher salt and fresh black pepper.

Broil for 6 minutes, or until the kernels are beginning to brown here and there. Remove from the oven, and set aside to cool for 2-3 minutes.

In a large mixing bowl, combine the bell peppers, avocado, onion (if using), cheese, and cilantro.

Stir in the corn.

Combine all of the dressing ingredients in a small measuring cup, and whisk to emulsify (thicken). Pour over the corn salad, and stir well to coat all of the vegetables. 

Serve at room temperature, or chilled. Can be made 1 day in advance, but it's best made on the day you want to serve it.

[Printer-friendly recipe.]

More corn salads:
Corn and chayote squash salad with basil vinaigrette, from The Perfect Pantry
Spicy corn with poblano peppers, from The Perfect Pantry
Southwest quinoa and grilled corn salad, from Foodiecrush
Arugula, peach and fresh corn salad, from In Jennie's Kitchen

Roasted corn salad with avocado, cotija cheese, cilantro, and cumin-lime dressing, tastes great all year round (made with frozen corn). #vegetarian #glutenfree

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


I love the idea of roasting frozen corn to perk it up - genius! I'm looking forward to trying this.

Judy, corn season here is so short that we have to rely on frozen corn for most of the year.

Corn is definitely a carb splurge for me, but I love the flavors you've combined it with here!

Kalyn, it's a carb splurge for me, too. I only make it when others are around to eat it (and I have a spoonful or two!).

I’ve got 2 couples visiting me from New England and they are renting an over $1 million city assessed value house for property taxes ($3.50/$1,000 rate with $80,000 homestead exemption) with a 100 ft. ocean frontage down the street from me for a great price better than renting a medium resort room in Waikiki Beach. They wanted to spend a week experiencing living in my neighborhood which is rural Honolulu. In Hawaii we are blessed with 4-plantings of sweet corn a year so when I took them out shopping for kitchen produce for dine in meals of course I had to stop for fresh picked sweet corn on the cob at one of our organic farms. The way they demolished the corn at dinner you’d think people in New England had never eaten farm fresh sweet corn on the cob!
I’ve got another couple from New England visiting in two weeks and another from New England in December. When you live in Hawaii all your friends and family want to visit you!

Ken, corn is a rare treat here in New England because our growing season is so short. You are very lucky to have fresh corn year-round!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.