Elote Tomato Avocado Salad
This crunchy and creamy salad combines the flavors of roasted corn, tomato, avocado, and cotija, topped with lime.
Servings: 6 people
Calories: 225kcal
Ingredients
For the Elote (Roasted street corn):
- 8 ears fresh corn husks and silks removed
- 1 tablespoon olive oil
- 2 teaspoon. ground chili powder (not chili pepper)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the salad:
- 1 1/2 cups grape tomatoes halved
- 1/4 cup finely diced green onions (scallions)
- 1 large avocado pitted and cubed, peel removed
- roasted corn (see above), cut off of cobs
- 2 teaspoons minced cilantro
- 2 limes zested and juiced
- 2 teaspoons extra-virgin olive oil, or avocado oil
- 1/4 cup crumbled cotija or queso blanco
Instructions
For the elote (roasted corn):
- Preheat the oven to 375 degrees F.
- Mix all the ingredients, except the corn, in a small bowl.
- Rub each ear of corn with the seasoning mixture.
- Place the corn on a sheet pan and roast it in the oven for 15-20 minutes, checking occasionally to be sure corn isn't burning. Cook in 5 minute increments after 20 minutes if corn isn't roasted enough.
- Remove the corn from oven and allow it to cool.
- Once cooled, use a sharp knife to remove the kernels from the cob.
Assemble the salad:
- Place the cooled corn kernels in a large mixing bowl.
- Add the tomatoes, green onion, avocado and stir.
- Mix in the cilantro, lime zest and juice, and olive oil or avocado oil.
- Top the salad with crumbled cotija or queso blanco and stir to combine.
Nutrition
Serving: 1.33cups (approximately) | Calories: 225kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 314mg | Potassium: 646mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1153IU | Vitamin C: 24mg | Calcium: 57mg | Iron: 1mg |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8