Tropical Charred Corn Avocado (Printable)
Vibrant summer salad with charred corn, avocado, pineapple, mango, and tangy lime dressing.
# 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
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, sliced
15 - Crumbled feta cheese
# How To Cook:
01 - Preheat a grill or grill pan over medium-high heat. Lightly brush the corn cobs with olive oil.
02 - Grill the corn, turning occasionally, until charred in spots and cooked through, 8 to 10 minutes. Let cool slightly, then cut the kernels from the cobs.
03 - In a large bowl, combine the charred corn kernels, diced avocado, pineapple, mango, red onion, cherry tomatoes, and cilantro.
04 - In a small bowl, whisk together the olive oil, lime juice, minced garlic, honey or agave syrup, ground cumin, salt, and pepper until well blended.
05 - Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
06 - Sprinkle with sliced jalapeño and crumbled feta cheese if desired.
07 - Serve immediately, or chill briefly for a more refreshing presentation.
# Expert Suggestions:
01 -
- The contrast of smoky charred corn against cool creamy avocado is the kind of flavor pairing that makes people close their eyes when they take a bite.
- It comes together in under thirty minutes with zero cooking precision required which means you can make it while chatting with a drink in your other hand.
02 -
- Avocado browning is the enemy here so dice it last and hit it with lime juice immediately if you are making anything ahead of time.
- Cutting corn off the cob is messy so stand the ear upright inside a large bowl and let the kernels fall right where they belong instead of scattering across your counter.
03 -
- Soak the corn in its husks for ten minutes before grilling to keep the kernels plump and prevent them from drying out while they char.
- Dice all the fruit to roughly the same size as the corn kernels so every forkful delivers a balanced mix of flavors and textures.