Miso Roasted Corn & Avocado Salad

Though corn sometimes gets a bad rep due to its high carbohydrate content, it actually offers numerous health benefits when consumed as part of a balanced diet. Corn is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain healthy cholesterol levels. It also contains essential minerals like magnesium, phosphorus, and potassium, which support various body functions, including bone health and proper muscle function. Corn is rich in antioxidants, such as lutein and zeaxanthin, which help protect your eyes from damage and may reduce the risk of age-related macular degeneration.

This Miso Roasted Corn & Avocado Salad embraces the natural sweetness of corn with the creaminess of avocado and a savory, tangy miso ginger dressing. The result is a flavorful dish that's easy to prepare and can be served as a side dish or a light, refreshing meal on its own. This dish can also be meal prepped for an event or busy week ahead. Enjoy this nutritious salad and appreciate the health benefits corn has to offer when incorporated into a well-rounded diet.

Ingredients:

• 1 bag (16 oz) frozen corn

• 1 ripe avocado

• 6 tbsp avocado oil

• 2 tbsp sesame oil

• 6 tbsp rice vinegar

• 1/4 cup miso paste

• 1 tsp garlic powder

• 4 tbsp hot water

• 2 tsp ground ginger (fresh or frozen)

• 2 tbsp toasted sesame seeds

Instructions:

1. Preheat oven to 400°F (200°C).

2. Line a baking sheet with parchment paper. Spread the frozen corn evenly on the baking sheet.

3. Roast the corn in the preheated oven for 20-25 minutes, or until golden brown, stirring occasionally to ensure even browning.

4. While the corn is roasting, prepare the miso ginger dressing. In a small bowl or jar, combine the avocado oil, sesame oil, rice vinegar, miso paste, garlic powder, hot water, and ground ginger. Whisk or shake the jar until the dressing is well combined and smooth. Set aside.

5. Remove the roasted corn from the oven and let it cool for a few minutes.

6. Cut the avocado in half, remove the pit, and dice the flesh into small cubes.

7. In a large salad bowl, combine the roasted corn and diced avocado. Gently toss to mix.

8. Drizzle the miso ginger dressing over the corn and avocado mixture. Toss gently to evenly coat the salad with the dressing.

9. Sprinkle the toasted sesame seeds over the salad as a garnish.

10. Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld together. Enjoy!