Tropical Charred Corn Avocado Salad (Print Version)
Charred corn, ripe avocado and pineapple tossed with lime, honey and cumin for a bright tropical salad in under 30 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
10 - 1 tablespoon honey or agave syrup
11 - ½ 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. Grill corn cobs, turning frequently, until lightly charred on all sides, about 8 to 10 minutes. Let cool, then cut kernels off the cob.
02 - In a large bowl, combine charred corn kernels, diced avocado, pineapple, cherry tomatoes, red onion, cilantro, and sliced chili if using.
03 - In a small bowl, whisk together extra virgin olive oil, lime juice, honey or agave syrup, ground cumin, salt, and black pepper until well blended.
04 - Drizzle the dressing over the salad and gently toss to combine. Taste and adjust seasoning as needed.
05 - Serve immediately or chill for 15 to 20 minutes to allow the flavors to meld together.
# Expert Advice:
01 -
- That smoky char on the corn paired with creamy avocado and sweet pineapple is a combination that will ruin plain salads for you forever.
- It comes together in under thirty minutes with zero oven time, which means your kitchen stays cool and you get to eat something that tastes like a vacation.
02 -
- Tossed avocado oxidizes quickly so if you are not serving within an hour press plastic wrap directly against the surface of the salad and refrigerate it.
- Corn that is not fully charred will taste boiled rather than smoky and you lose the entire character that makes this salad special, so be patient with the grilling step.
03 -
- Cut the avocado last, right before assembling, so it has the least possible exposure to air and stays bright green through serving.
- If your corn is particularly sweet skip the honey in the dressing entirely and let the natural sugars do the work.