Roasted Corn & Avocado Salad

Roasted Corn & Avocado Salad

Roasted Corn & Avocado Salad


10 servings

4 sweet white corn ears, in husks       
3 Hass avocados, peeled, chunked   
1 red onion, finely chopped             
1 pint red cherry tomatoes, halved                           
3 cloves garlic, minced           
2 limes, juiced                   
1 lemon, juiced                   
1 Tbsp champagne vinegar
3 Tbsp olive oil
½ cup finely chopped cilantro
2 Tbsp finely chopped fresh oregano
2 Tbsp chiffonade mint
1 Tbsp crushed red pepper
Salt and pepper
¼ cup feta or goat cheese

           

Heat the oven to 450º Roast.

Roast the corn for 20 minutes. Once corn is done, let it cool, remove the husks and cut the kernels from the cobs. Add the avocados, onion and tomatoes; mix together the dressing ingredients and add to the vegetables, tossing gently. Season to taste with salt and pepper.