Tropical Charred Corn Avocado Salad (Printer-Friendly)
Charred corn, avocado and pineapple with lime-cumin dressing — bright tropical flavors for a fresh summer dish.
# 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 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
# How-To Steps:
01 - Preheat a grill or grill pan over medium-high heat. Grill the husked corn cobs, turning frequently, until lightly charred on all sides, about 8 to 10 minutes. Let cool, then carefully cut the kernels off the cob.
02 - In a large mixing bowl, combine the charred corn kernels, diced avocado, pineapple, halved cherry tomatoes, chopped red onion, cilantro, and sliced chili if using.
03 - In a small bowl, whisk together the extra virgin olive oil, lime juice, honey or agave syrup, ground cumin, salt, and black pepper until well emulsified.
04 - Drizzle the dressing over the salad and gently toss to combine, being careful not to mash the avocado. Taste and adjust seasoning as needed.
05 - Serve immediately at room temperature, or chill for 15 to 20 minutes to allow the flavors to meld together.
# Expert Advice:
01 -
- The contrast of smoky charred corn against creamy avocado and juicy pineapple is the kind of flavor surprise that makes people close their eyes when they take a bite.
- It comes together in under thirty minutes with zero complicated techniques, which means more time outside and less time hovering over a stove.
02 -
- Once you cut the avocado it starts oxidizing fast, so dice it right before assembling and hit it with lime juice immediately to keep it green.
- Corn that is too fresh off the grill will steam the other ingredients and wilt the cilantro, so give it at least ten minutes to cool before mixing.
03 -
- Soak the corn in cold water for ten minutes before grilling to keep the husk remnants from burning and to help the kernels stay plump under high heat.
- Let the dressing sit for five minutes before pouring it on, because the cumin needs time to bloom in the acid and oil for deeper flavor.