Tropical Charred Corn and Avocado (Printable)
Bright mix of charred corn, avocado, pineapple, lime and cilantro with a zesty cumin-lime dressing.
# Ingredient List:
→ 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
# Steps:
01 - Preheat a grill or grill pan over medium-high heat. Place the husked corn cobs on the grill and cook, turning frequently, until lightly charred on all sides, approximately 8 to 10 minutes. Remove from heat and allow to cool before slicing the kernels off the cobs.
02 - In a large mixing bowl, combine the charred corn kernels, diced avocado, pineapple chunks, halved cherry tomatoes, chopped red onion, cilantro, and sliced red chili if desired.
03 - In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey or agave syrup, ground cumin, salt, and black pepper until emulsified and smooth.
04 - Drizzle the dressing evenly over the salad and gently toss to coat all ingredients without mashing the avocado.
05 - Taste the salad and adjust the seasoning with additional salt, pepper, or lime juice as needed. Serve immediately, or refrigerate for 15 to 20 minutes to allow the flavors to meld together.
# Expert Tips:
01 -
- The char on the corn against the creaminess of avocado is one of those texture contrasts you will crave long after the bowl is empty.
- It comes together in under thirty minutes with zero oven heat, which means your kitchen stays cool even on the hottest days.
02 -
- Avocado browns quickly once cut, so dice it last and toss it with lime juice right away to preserve the bright green color.
- Overcooking the corn will dry out the kernels and you will lose that juicy snap that makes this salad special.
03 -
- Cut the avocado last minute and squeeze a little extra lime over the pieces before adding them to the bowl.
- Let the corn rest for five minutes after grilling so the kernels do not steam and soften the other ingredients.