Tropical Charred Corn And Avocado (Print Version)
Sweet charred corn meets creamy avocado with pineapple, mango, and zesty lime for a refreshing summer dish.
# 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 (about 3 tablespoons)
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, thinly sliced
15 - Crumbled feta cheese, to taste
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat. Lightly brush the corn cobs with olive oil.
02 - Place corn on the grill and cook, turning occasionally with tongs, until charred in spots and tender, 8 to 10 minutes. Remove from heat and let cool slightly, then stand each ear upright and slice the kernels from the cobs.
03 - In a large bowl, combine the charred corn kernels, diced avocado, pineapple, mango, chopped red onion, halved 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 fully emulsified.
05 - Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
06 - Sprinkle with jalapeño slices and crumbled feta cheese if desired. Serve immediately, or chill briefly before serving for a more refreshing bite.
# Expert Advice:
01 -
- The char on the corn adds a smoky depth that plays beautifully against the sweetness of mango and pineapple.
- It comes together in thirty minutes flat with no cooking skills required beyond turning corn on a grill.
- Everything about it screams summer even if you are stuck eating it indoors in February.
02 -
- Do not dress the salad more than thirty minutes before serving or the avocado will oxidize and everything gets soggy.
- The charred corn flavor develops best when the grill is actually hot enough so do not rush the preheat.
03 -
- A grill pan on the stove works just as well as an outdoor grill if you let it smoke before the corn goes on.
- Taste the mango before you add it because an underripe one will throw off the entire balance of sweetness and acid.