Tropical Charred Corn And Avocado (Printer-Friendly)
Vibrant summer dish with charred corn, creamy avocado, pineapple, mango, and 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 - ⅓ cup fresh cilantro, chopped
→ Lime Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - Juice of 2 limes (about 3 tablespoons)
10 - 1 clove garlic, minced
11 - 1 teaspoon honey or agave syrup
12 - ½ teaspoon ground cumin
13 - Salt and black pepper, to taste
→ Optional Toppings
14 - 1 small jalapeño, thinly sliced
15 - Crumbled feta cheese, to taste
# How to Make It:
01 - Set a grill or grill pan over medium-high heat. Lightly brush the corn cobs with olive oil.
02 - Place corn on the grill and turn occasionally until charred in spots and cooked through, 8 to 10 minutes. Let cool slightly, then stand each cob upright and slice the kernels from 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, ground cumin, salt, and pepper until well blended.
05 - Pour the dressing over the salad and gently toss until everything is evenly coated.
06 - Top with sliced jalapeño and crumbled feta if desired. Serve immediately, or chill briefly for a more refreshing presentation.
# Expert Advice:
01 -
- The char on the corn adds a smoky depth that makes people ask what your secret is.
- It comes together in under thirty minutes with no oven required.
- The combination of sweet tropical fruit and creamy avocado feels like something you would order at a beachside restaurant.
02 -
- Once the avocado is cut and dressed, the salad is best eaten within two hours before browning becomes noticeable.
- Cutting the mango while it is slightly firm helps the dice hold up during tossing instead of turning into mush.
03 -
- Grill the corn a day ahead and keep it in the refrigerator so the flavors deepen and you save time when assembling.
- A pinch of smoked paprika in the dressing is a cheat code that amplifies the charred flavor even if you had to cook the corn on a stovetop.