Tropical Charred Corn Avocado Salad (Printable Version)

Charred corn, creamy avocado and pineapple with lime-honey dressing for a bright, tropical side or light lunch.

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

# Directions:

01 - Preheat a grill or grill pan over medium-high heat. Place husked corn cobs on the grill and cook, turning frequently, until lightly charred on all sides, about 8 to 10 minutes. Remove from heat and allow to cool before slicing kernels off the cob.
02 - In a large mixing bowl, combine the charred corn kernels, diced avocado, pineapple chunks, halved cherry tomatoes, chopped red onion, cilantro, and sliced red chili if using.
03 - In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey or agave syrup, ground cumin, salt, and black pepper until well emulsified.
04 - Drizzle the dressing evenly over the salad and gently toss all ingredients together, taking care not to mash the avocado.
05 - Taste the salad and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve immediately, or refrigerate for 15 to 20 minutes to allow the flavors to meld together.

# Top Tips:

01 -
  • The contrast of charred corn against cool, creamy avocado is the kind of thing that makes people close their eyes when they take a bite.
  • It comes together in under thirty minutes with zero fuss, which means more time outside and less time hovering over a cutting board.
  • The lime cumin dressing is tangy enough to make everything pop without overpowering the natural sweetness of the fruit.
02 -
  • Once you dress the salad the avocado will start to oxidize, so plan to serve it within an hour for the best color and texture.
  • If your pineapple is not very sweet, a tiny extra drizzle of honey in the dressing fixes the balance instantly.
03 -
  • Soak the husked corn in cold water for ten minutes before grilling to keep the kernels from drying out while still getting a beautiful char.
  • Dice the avocado last, right before dressing, so it spends the least amount of time exposed to air.

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