Tropical Charred Corn Avocado Salad (Printer-Friendly)
Charred corn, creamy avocado and pineapple tossed in lime-cumin dressing for a bright, tropical summer side.
# 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 - 1/2 small red onion, finely chopped
06 - 1/4 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 (about 3 tablespoons)
10 - 1 tablespoon honey or agave syrup
11 - 1/2 teaspoon ground cumin
12 - Salt and black pepper to taste
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat. Place husked corn cobs on the grill and cook, turning every 2 minutes, until kernels are lightly charred and blistered on all sides, approximately 8 to 10 minutes. Remove from heat and allow to cool before slicing kernels off the cobs.
02 - In a large mixing bowl, combine the charred corn kernels, diced avocado, pineapple, halved cherry tomatoes, chopped red onion, cilantro, and sliced red chili if using. Toss gently to distribute evenly without mashing the avocado.
03 - In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey or agave syrup, and ground cumin until emulsified. Season with salt and black pepper to taste.
04 - Drizzle the dressing over the salad mixture and fold gently using a large spatula or spoon until all ingredients are evenly coated.
05 - Taste the salad and adjust salt, pepper, or lime juice as needed. Serve immediately at room temperature, or refrigerate for 15 to 20 minutes to allow the flavors to meld together before serving.
# Expert Advice:
01 -
- The char on the corn adds a smoky depth that makes this salad taste like it took far more effort than twenty five minutes.
- It is one of those rare dishes that looks like a sunset on a plate and actually tastes better than it looks.
02 -
- Avocado discolors quickly once cut, so dice it last and add a squeeze of extra lime juice if you are not serving right away.
- Chilling the salad for fifteen minutes before serving deepens every flavor, but do not leave it longer than an hour or the texture suffers.
03 -
- If your corn is particularly sweet, skip the honey in the dressing because the salad will already have plenty of natural sweetness.
- Pat the charred corn dry with a paper towel before adding it to the bowl so the dressing does not get watered down.