Tropical Charred Corn Avocado Salad (Printable version)
Sweet charred corn, creamy avocado, pineapple, and mango with zesty lime dressing. A vibrant 30-minute 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 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 Prepare:
01 - Preheat a grill or grill pan over medium-high heat. Lightly brush the corn cobs with a thin layer of olive oil.
02 - Place corn on the grill, turning occasionally, until charred in spots and cooked through, about 8 to 10 minutes. Let cool slightly, then carefully slice the kernels off 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 thoroughly blended.
05 - Pour the lime dressing over the salad and gently toss to coat all ingredients evenly without mashing the avocado.
06 - Scatter sliced jalapeño and crumbled feta cheese over the top if desired for added heat and creaminess.
07 - Serve immediately at room temperature, or chill briefly for a more refreshing presentation.
# Expert advice:
01 -
- The char on the corn adds a smoky depth that plays beautifully against all that tropical sweetness, and you will not find another salad that pulls this off so effortlessly.
- It comes together in thirty minutes flat, requires zero cooking finesse, and somehow looks like you spent all day on it.
02 -
- Once the avocado meets lime juice the clock starts ticking, so this salad is best eaten within two hours of assembly before the textures start breaking down.
- If your mango turns out underripe and fibrous, dice it smaller and let it sit in the lime dressing for an extra ten minutes, which softens the fruit and makes it palatable.
03 -
- Cut the corn kernels directly into a large rimmed baking sheet instead of a bowl, which catches the flying kernels and saves you from sweeping the kitchen floor afterward.
- Use the back of a spoon to press every last drop of juice from the spent lime halves into the dressing bowl, because that final bit of acidity is often the most concentrated and flavorful.