Tropical Charred Corn Avocado Salad (Printer-Friendly)
Sweet charred corn meets creamy avocado and tropical fruits in a zesty lime dressing. Ready in 30 minutes.
# What You'll Need:
→ Vegetables & Fruit
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
→ Lime 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, to taste
# How-To 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, about 8 to 10 minutes. Let cool slightly, then slice the kernels off 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 Advice:
01 -
- The contrast of smoky charred corn against juicy mango and pineapple is the kind of flavor surprise that makes people close their eyes when they take a bite.
- It comes together in thirty minutes with zero cooking skill required beyond not burning yourself on the grill.
02 -
- Avocado browning is the enemy of this salad so if you are making it ahead, dice the avocado last and squeeze a little extra lime juice directly on the pieces before folding them in.
- Do not walk away from the grilling corn because those thirty seconds of distraction are exactly when it goes from beautifully charred to burnt and bitter.
03 -
- Cut the avocado last, right before dressing the salad, so it spends the least possible time exposed to air.
- If your mango is not perfectly ripe, a ten minute soak in the lime dressing will soften its edges and make it taste sweeter than it actually is.