Tropical Charred Corn and Avocado (Printable)
Charred corn, avocado and pineapple tossed with lime, cumin and olive oil for a bright, tropical side.
# 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 cup cherry tomatoes, halved
05 - 1/2 small red onion, finely chopped
06 - 1/4 cup fresh cilantro, chopped
07 - 1 small red chili, thinly sliced (optional)
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - Juice of 2 limes (about 3 tablespoons)
10 - 1 tablespoon honey or agave syrup
11 - 1/2 teaspoon ground cumin
12 - Salt and black pepper to taste
# How To Make:
01 - Preheat a grill or grill pan over medium-high heat. Place husked corn cobs on the grill and cook, turning frequently, until lightly charred on all sides, about 8 to 10 minutes. Remove from heat and allow to cool before slicing kernels off the cobs.
02 - In a large mixing bowl, combine the charred corn kernels, diced avocado, pineapple, cherry tomatoes, red onion, cilantro, and sliced red chili if using.
03 - In a small bowl, whisk together the extra virgin olive oil, lime juice, honey or agave syrup, ground cumin, salt, and black pepper until well emulsified.
04 - Drizzle the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
05 - Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve immediately or chill for 15 to 20 minutes to allow flavors to meld.
# Expert Tips:
01 -
- The char on the corn adds a smokiness that makes people ask what your secret ingredient is.
- It comes together in under thirty minutes, which means you can make it while your guests are still arriving.
02 -
- Avocado will brown if the salad sits too long, so plan to dress it close to serving time and squeeze extra lime juice over the top as a shield.
- Under charring the corn is the most common mistake, because home cooks tend to pull it off too early out of caution, but those dark blistered spots carry all the flavor.
03 -
- Cut the avocado last, right before dressing the salad, to minimize the time it sits exposed to air.
- The dressing tastes best if you let it sit for five minutes before pouring it over the salad, giving the cumin time to bloom in the lime juice.