Tropical Charred Corn And Avocado (Print Version)
Sweet charred corn, creamy avocado, tropical fruits, and zesty lime dressing come together in this vibrant summer dish ready in 30 minutes.
# What You 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, 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 to prevent sticking and promote charring.
02 - Place the corn on the grill and cook, turning occasionally with tongs, until charred in spots and tender throughout, about 8 to 10 minutes. Remove from heat and let cool slightly before slicing the kernels off the cobs.
03 - In a large bowl, combine the charred corn kernels, diced avocado, diced pineapple, diced mango, chopped red onion, halved cherry tomatoes, and chopped cilantro.
04 - In a small bowl, whisk together the extra-virgin olive oil, lime juice, minced garlic, honey or agave syrup, ground cumin, salt, and black pepper until smooth and well blended.
05 - Pour the prepared dressing over the salad mixture and gently toss everything together until evenly coated, being careful not to mash the avocado.
06 - Sprinkle with sliced jalapeño and crumbled feta cheese if desired, then serve immediately or chill briefly for a more refreshing presentation.
# Expert Hints:
01 -
- It comes together in under thirty minutes and tastes like a vacation on a plate.
- The combination of charred smoky corn with sweet mango and creamy avocado is genuinely addictive.
02 -
- Avocado browns quickly so this salad is best eaten within two hours of making it.
- Cutting corn off the cob sends kernels flying so stand the ear inside a large bowl to catch them.
03 -
- Grill an extra ear of corn because you will want to snack on it plain before it ever reaches the bowl.
- Dice all the fruit to roughly the same size as the corn kernels so every forkful feels balanced.