Tropical Charred Corn Avocado (Printable Version)
Vibrant salad with charred corn, avocado, pineapple, mango, and tangy lime dressing.
# What You 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
15 - Crumbled feta cheese
# Directions:
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, about 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 chopped 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.
07 - Serve immediately, or chill briefly for extra refreshment. Best enjoyed fresh as avocado can brown over time.
# Expert Tips:
01 -
- The contrast of hot smoky corn against cool creamy avocado is genuinely addictive.
- It comes together in under thirty minutes with zero fancy technique required.
- The lime dressing pulls every single ingredient together like magic.
02 -
- Once dressed this salad is best eaten within two hours because the avocado will start browning and the pineapple releases juice that waters everything down.
- Cutting the corn off the cob over a deep bowl prevents kernels from shooting across your counter like tiny projectiles.
03 -
- Slightly underripe avocado holds its shape better in this salad than a perfectly soft one so choose firmness over readiness.
- A quick final squeeze of lime right before serving wakes up every flavor and makes the whole dish sing.