Tropical Charred Corn and Avocado (Printable Version)

Charred corn, avocado and pineapple tossed with lime, cumin and olive oil for a bright, tropical side.

# What You 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

# Directions:

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, about 8 to 10 minutes. Remove from heat and let cool completely before slicing the kernels off the cobs.
02 - In a large mixing bowl, combine the charred corn kernels, diced avocado, diced pineapple, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and sliced red chili if using. Toss gently to distribute the ingredients evenly.
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 the dressing is smooth and well emulsified.
04 - Drizzle the prepared dressing over the salad and gently toss to coat all ingredients evenly, taking care not to mash the avocado.
05 - Taste the salad and adjust the seasoning with additional salt, pepper, or lime juice as needed. Serve immediately, or chill for 15 to 20 minutes to allow the flavors to meld together.

# Expert Tips:

01 -
  • The contrast of smoky charred corn against cool, creamy avocado is the kind of flavor pairing that makes people close their eyes when they take a bite.
  • It comes together in under thirty minutes with zero cooking skills required beyond knowing how to turn corn on a grill.
  • The lime honey cumin dressing pulls every single ingredient together without overpowering any of them.
02 -
  • Avocado oxidizes quickly once cut so dice it last and toss it with a squeeze of lime juice right away to preserve that bright green color.
  • If you are making this ahead for a gathering keep the dressing separate and combine everything no more than thirty minutes before serving.
  • Drying grilled corn thoroughly before adding it to the bowl prevents the dressing from getting watered down.
03 -
  • Cut the avocado last and biggest chunks possible because smaller pieces will turn to mush the moment you toss the salad.
  • If your corn is not getting enough char on the grill try leaving it in one spot longer instead of constantly rotating because patience creates the deepest flavor.

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