Tropical Charred Corn Avocado Salad (Printable)
Sweet charred corn meets creamy avocado, pineapple, and mango in this zesty lime-dressed summer bowl.
# What You'll Need:
→ Vegetables & Fruits
01 - 3 ears fresh corn, husked
02 - 2 ripe avocados, diced
03 - 1 cup fresh pineapple, diced
04 - 1 mango, peeled and diced
05 - 1 small red onion, finely chopped
06 - 1 cup cherry tomatoes, halved
07 - 1/3 cup fresh cilantro, chopped
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - Juice of 2 limes (about 3 tablespoons)
10 - 1 clove garlic, minced
11 - 1 teaspoon honey or agave syrup
12 - 1/2 teaspoon ground cumin
13 - Salt and black pepper, to taste
→ Optional Toppings
14 - 1 small jalapeño, thinly sliced
15 - Crumbled feta cheese, to taste
# How To Make:
01 - Set a grill or grill pan over medium-high heat. Lightly brush each ear of corn with olive oil to promote even charring.
02 - Place the corn on the grill and turn every couple of minutes until kernels are tender and charred in spots, 8 to 10 minutes. Remove from heat, let cool slightly, then stand each cob upright and slice the kernels from the cobs with a sharp knife.
03 - In a large bowl, combine the charred corn kernels, diced avocado, pineapple, mango, red onion, cherry tomatoes, and cilantro. Toss gently to distribute evenly without mashing the avocado.
04 - In a small bowl, whisk together the olive oil, lime juice, minced garlic, honey or agave syrup, cumin, salt, and pepper until the dressing is smooth and well emulsified.
05 - Pour the dressing over the salad and fold gently with a large spoon or spatula until all ingredients are evenly coated.
06 - Scatter jalapeño slices and crumbled feta over the top if desired. Serve immediately at room temperature, or refrigerate briefly for a chilled presentation.
# Expert Tips:
01 -
- The char on the corn creates a depth that makes people ask what your secret is, and the answer is just fire and patience.
- It tastes like summer even if you make it indoors on a gray Tuesday in March.
- Everything comes together in the time it takes to drink one cold beverage and chat with whoever is standing near the kitchen.
02 -
- Once the avocado hits the lime juice the clock starts ticking, so this is a salad that rewards last minute assembly over careful make ahead planning.
- If your corn is particularly sweet you can skip the honey in the dressing and let the natural sugars do the work.
03 -
- Cut the avocado last, right before dressing the salad, so it spends the least possible time exposed to air.
- If you want rounder char marks, press the corn firmly against the grate and resist the urge to rotate too frequently, patience is what builds that beautiful blister.