In small pan, roll corn ears in small amount of olive oil. In preheated broiler, broil 4 minutes on each side. Remove from oven and cool. Cut corn from cob, chop pepper, onions, avocado and tomato and combine.
Combine all dressing ingredients and pour over vegetables. Refrigerate until serving time.
Originally Submitted
12/20/2010
0 Out of 5 from
0 reviews
You can add this AVOCADO/ROASTED CORN SALAD recipe to your own private DesktopCookbook.
