Tropical Charred Corn Avocado Salad (Printable)
Vibrant summer dish with charred corn, creamy avocado, pineapple, mango, and zesty lime dressing. Ready in 30 minutes.
# 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 (for heat)
15 - Crumbled feta cheese
# Steps:
01 - Set a grill or grill pan over medium-high heat. Lightly brush the corn cobs with olive oil to promote even charring.
02 - Place the corn on the grill and turn occasionally until charred in spots and cooked through, about 8 to 10 minutes. Remove from heat and let cool slightly before slicing the kernels off the cobs.
03 - In a large bowl, combine the charred corn kernels, diced avocado, pineapple, mango, finely chopped red onion, halved cherry tomatoes, and chopped cilantro.
04 - In a small bowl, whisk together the extra-virgin olive oil, lime juice, minced garlic, honey or agave syrup, ground cumin, salt, and pepper until the dressing is well blended and emulsified.
05 - Pour the lime dressing over the salad ingredients and gently toss to combine, taking care not to mash the avocado.
06 - Sprinkle with sliced jalapeño and crumbled feta cheese if desired for added heat and tangy contrast.
07 - Serve immediately at room temperature, or chill briefly for a more refreshing presentation.
# Expert Tips:
01 -
- The contrast of smoky charred corn against sweet tropical fruit is the kind of flavor combination that makes people close their eyes when they take a bite.
- It requires almost no actual cooking skill, comes together in under 30 minutes, and looks like something from a magazine when plated.
02 -
- Avocado browning is the enemy of this salad, so if you are making it ahead, wait to add the avocado and dressing until right before serving.
- Cutting corn off the cob directly into a deep bowl instead of on a cutting board saves you from chasing runaway kernels across the kitchen.
03 -
- The secret to those beautiful char marks is making sure your grill is genuinely hot before the corn touches it, so do not rush the preheat.
- Dicing all your fruit and vegetables to roughly the same size ensures every forkful has a bit of everything instead of one overwhelming ingredient.