Tropical Charred Corn And Avocado (Printable)
Vibrant summer salad with charred corn, avocado, pineapple, mango, and zesty 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 (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 Cook:
01 - Preheat a grill or grill pan over medium-high heat. Lightly brush the corn cobs with olive oil.
02 - Place corn on the grill and cook, turning every 2 minutes, until charred in spots and tender throughout, 8 to 10 minutes. Remove from heat and let cool slightly before cutting the kernels off 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, cumin, salt, and pepper until fully emulsified.
05 - Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
06 - Sprinkle with sliced jalapeño and crumbled feta cheese if desired. Serve immediately, or chill briefly before serving for a cooler presentation.
# Expert Advice:
01 -
- The char on the corn adds a smoky depth that makes everything taste like summer on a plate, no fancy technique required.
- It comes together in under thirty minutes and looks like something you would pay good money for at a coastal cafe.
- The combination of creamy, sweet, crunchy, and tangy hits every craving at once without feeling heavy.
02 -
- Once the avocado meets the lime juice the clock starts ticking, this salad is at its peak within the first hour and declines gently from there.
- Cutting the corn off the cob is messier than you think so do it inside a large bowl or you will find kernels on your floor for a week.
03 -
- Grill an extra ear or two of corn and keep the kernels in the fridge for tacos, grain bowls, or a quick lunch the next day.
- The secret to perfectly diced avocado is cutting it while still in the skin with a butter knife, then scooping with a spoon so each cube stays whole and proud.