Tropical Charred Corn Avocado Salad (Printable)
Vibrant mix of charred corn, creamy avocado, pineapple, and mango with zesty lime. Perfect for summer gatherings and outdoor dining.
# Ingredient List:
→ 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
# Steps:
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, 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. Serve immediately, or chill briefly for extra refreshment.
# Expert Tips:
01 -
- That smoky char on the corn plays beautifully against the creamy avocado and sweet mango, and you will keep going back for bite after bite trying to figure out how something so simple tastes this layered.
- It comes together in under thirty minutes with zero cooking finesse required, making it the most impressive minimal effort dish in your summer rotation.
02 -
- This salad waits for no one because the avocado will start browning within an hour, so plan to serve it soon after assembling and not a moment later.
- Do not dress the salad until right before serving, since the lime juice will break down the avocado and make everything look tired and brown.
03 -
- If your mango is not quite ripe enough, dice it and let it sit in the lime juice for ten minutes before assembling, and the acid will soften it just enough.
- Use a Bundt pan to hold the corn cob upright while you cut the kernels, and they will fall neatly into the center channel instead of scattering across your counter.