Tropical Charred Corn Avocado Salad (Printable Version)
Vibrant summer salad with charred corn, creamy avocado, pineapple, mango, and zesty 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
# How To Make It:
01 - Set a grill or grill pan over medium-high heat. Lightly brush the corn cobs with olive oil to prevent sticking and promote even charring.
02 - Place corn on the grill and cook, turning every couple of minutes, until charred in spots and kernels are tender, about 8 to 10 minutes. Remove from heat, let cool slightly, then stand each cob upright and slice the kernels from the cobs.
03 - In a large salad bowl, combine the charred corn kernels, diced avocado, pineapple, mango, finely chopped red onion, halved cherry tomatoes, and chopped cilantro.
04 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, minced garlic, honey or agave syrup, ground cumin, salt, and black pepper until the dressing is well emulsified.
05 - Pour the lime dressing over the salad and gently toss everything together, taking care not to mash the avocado.
06 - Scatter sliced jalapeño and crumbled feta cheese over the top if desired, adjusting the amount to your taste.
07 - Serve the salad immediately while the corn is still slightly warm, or chill briefly for a refreshing cold side dish.
# Helpful Hints:
01 -
- The char on the corn adds a smoky depth that makes this taste like it came from a restaurant, not your backyard.
- It requires zero cooking skill beyond not burning the corn, and even then a few dark spots are the whole point.
- Everything comes together in one bowl so cleanup is almost nonexistent.
02 -
- Do not dress the salad more than 30 minutes before serving or the avocado will start browning and the pineapple will weep liquid into the bottom of the bowl.
- Cut all your fruit and vegetables to roughly the same size so every forkful has a balanced mix of flavors instead of one dominant ingredient.
03 -
- The secret to perfect char without burning is patience, medium high heat, and frequent turning rather than walking away and hoping for the best.
- Slice the avocado last right before dressing the salad so it has the least amount of exposure to air possible.