Tropical Charred Corn Avocado Salad (Printable)
Bright tropical salad with charred corn, avocado, pineapple and a zesty lime-cumin dressing.
# 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 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. Stand each cob upright and slice the kernels off with a sharp knife.
02 - In a large mixing bowl, combine the charred corn kernels, diced avocado, pineapple, cherry tomatoes, red onion, cilantro, and sliced chili if using. Toss gently to distribute evenly.
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 smooth and well emulsified.
04 - Drizzle the dressing over the salad and gently toss to coat all ingredients evenly. Be careful not to mash the avocado.
05 - Taste the salad and adjust the salt and pepper as needed. Serve immediately, or refrigerate for 15 to 20 minutes to allow the flavors to meld together before serving.
# Expert Tips:
01 -
- The char on the corn adds a depth you simply cannot get any other way, and it takes almost no effort.
- Creamy avocado against juicy pineapple and sharp lime is the kind of contrast that makes people go quiet after the first bite.
02 -
- Avocado oxidizes quickly once cut, so dice it last and hit it with lime juice right away to preserve that gorgeous green color.
- Overcharred corn tastes bitter rather than smoky, so pull the cobs the moment you see golden brown spots rather than blackened ones.
03 -
- Cut the corn kernels directly into a large bowl placed inside a sheet pan to catch the flying kernels and save yourself a mess on the counter.
- Let the dressed salad sit for just five minutes before serving because that brief rest allows the flavors to settle into each other beautifully.