Tropical Charred Corn and Avocado (Printable)
Charred corn, avocado, pineapple and lime with cumin and olive oil, a bright tropical side or light lunch.
# 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 - ½ small red onion, finely chopped
06 - ¼ 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
10 - 1 tablespoon honey or agave syrup
11 - ½ teaspoon ground cumin
12 - Salt and black pepper to taste
# How to Cook:
01 - Preheat a grill or grill pan over medium-high heat. Grill corn cobs, turning frequently, until lightly charred on all sides, about 8 to 10 minutes. Let cool, then cut kernels off the cob.
02 - In a large bowl, combine the charred corn kernels, diced avocado, pineapple, cherry tomatoes, red onion, cilantro, and sliced chili if using.
03 - In a small bowl, whisk together the olive oil, lime juice, honey or agave syrup, ground cumin, salt, and 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 as needed. Serve immediately or chill for 15 to 20 minutes for enhanced flavor.
# Expert Advice:
01 -
- The char on the corn creates a smoky depth that plays beautifully against sweet pineapple and creamy avocado.
- It comes together in under thirty minutes with zero complicated techniques.
- The lime cumin dressing pulls every single ingredient together without overpowering any of them.
02 -
- Avocado browns quickly once cut, so dice it right before assembling and finish the salad with a generous squeeze of extra lime juice.
- Corn that is not adequately charred will taste boiled rather than smoky, so do not rush this step or pull it too early.
03 -
- Cut the avocado last, right before tossing, so it spends the least possible time exposed to air.
- If your grill pan is not hot enough the corn will steam instead of char, so let it smoke slightly before adding the ears.