Tropical Charred Corn and Avocado Salad (Printable Version)

Vibrant mix of charred corn, creamy avocado, and tropical fruits with zesty lime dressing.

# 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

# Directions:

01 - Preheat a grill or grill pan over medium-high heat. Lightly brush each ear of corn with olive oil.
02 - Place corn on the grill and cook, turning every 2 to 3 minutes, until charred in spots and kernels are tender, 8 to 10 minutes total. Remove from heat and let cool slightly. Stand each cob upright and slice the kernels off cleanly into a bowl.
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. Toss gently to distribute.
04 - In a small bowl, whisk together the olive oil, lime juice, minced garlic, honey or agave syrup, ground cumin, salt, and black pepper until fully emulsified and well blended.
05 - Pour the lime dressing over the salad mixture and gently toss until all ingredients are evenly coated, taking care not to mash the avocado.
06 - Scatter sliced jalapeño and crumbled feta cheese over the top if desired for added heat and tang.
07 - Serve immediately at room temperature, or chill for 10 to 15 minutes for a more refreshing presentation. Best enjoyed fresh.

# Top Tips:

01 -
  • The contrast of smoky charred corn against sweet tropical fruit is the kind of flavor combination that makes people close their eyes when they take a bite.
  • It comes together in thirty minutes with no cooking beyond a quick grill, which means you get maximum payoff for very little effort.
  • Everything in this bowl is naturally gluten free and vegetarian, so you can serve it at almost any gathering without worrying about dietary restrictions.
02 -
  • Avocado browning is the enemy here, so if you are making this ahead, wait to dice and add the avocado until the last possible moment.
  • The corn can be charred a few hours in advance and kept at room temperature, which actually deepens the smoky flavor.
  • Toss the dressing just before serving because the acid will start breaking down the fruit and making everything soupy if it sits too long.
03 -
  • If your grill space is limited, slice the raw kernels off the cobs first and char them in a cast iron skillet over high heat, you get the same result with less hassle.
  • The secret to perfectly diced avocado is scoring it in the skin with a butter knife before scooping, which gives you even cubes that do not turn to mush in the toss.

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