Tropical Charred Corn and Avocado (Printable version)

Bright tropical salad of charred corn, avocado and pineapple with lime-cumin dressing, ready in about 25 minutes.

# 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 - 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 (about 3 tablespoons)
10 - 1 tablespoon honey or agave syrup
11 - ½ teaspoon ground cumin
12 - Salt and freshly ground black pepper to taste

# How to Prepare:

01 - Preheat a grill or grill pan over medium-high heat. Place the husked corn cobs on the grill and cook, turning every 2 minutes, until lightly charred and blistered on all sides, approximately 8 to 10 minutes total. Remove from heat and allow to cool until comfortable to handle.
02 - Stand each cooled cob upright on a cutting board and carefully slice the kernels off in long downward strokes. Rotate the cob and repeat until all kernels are removed. Discard the cobs.
03 - In a large mixing bowl, combine the charred corn kernels, diced avocado, diced pineapple, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and sliced red chili if using. Toss gently to distribute evenly without mashing the avocado.
04 - 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 freshly ground black pepper to taste.
05 - Drizzle the dressing over the salad and fold gently until all ingredients are evenly coated. Taste and adjust seasoning as needed. Serve immediately at room temperature, or refrigerate for 15 to 20 minutes to allow the flavors to meld before serving.

# Expert advice:

01 -
  • The char on the corn adds a depth that makes people ask what your secret is.
  • It comes together in under thirty minutes with zero cooking skill required.
  • The tropical sweetness from pineapple paired with creamy avocado is genuinely addictive.
02 -
  • Avocado discolors quickly so dress and serve within an hour or the salad looks tired.
  • Cutting the corn off the cob over a deep bowl prevents kernels from scattering across your counter.
03 -
  • Pat the corn completely dry before grilling because excess steam prevents a proper char.
  • The dressing keeps for three days in the fridge so make double and drizzle it over everything.

Go Back