Tropical Charred Corn Avocado (Printable Version)
Smoky corn meets creamy avocado with sweet tropical fruits and tangy lime.
# 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 mango, diced
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1/4 cup fresh cilantro, chopped
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - Juice of 2 limes (about 3 tablespoons)
10 - 1 teaspoon honey or agave syrup
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon ground black pepper
→ Optional Toppings
14 - 1 small jalapeño, finely diced
15 - 2 tablespoons toasted pumpkin seeds
# How To Make:
01 - Preheat a grill or grill pan to medium-high heat. Place the husked corn directly on the grill and cook for 8 to 10 minutes, turning every couple of minutes, until the kernels are well-marked with char spots and cooked through. Remove from the grill and let cool slightly.
02 - Stand each cooled corn cob upright on a cutting board and carefully slice the kernels off from top to bottom. Transfer the kernels to a large mixing bowl.
03 - Add the diced avocado, pineapple, mango, red bell pepper, red onion, and chopped cilantro to the bowl with the charred corn kernels.
04 - In a small bowl, whisk together the extra virgin olive oil, lime juice, honey or agave syrup, ground cumin, sea salt, and black pepper until the mixture is fully emulsified and smooth.
05 - Pour the dressing over the salad mixture and gently toss everything together using a large spoon or spatula, taking care not to mash the avocado.
06 - Top with the finely diced jalapeño and toasted pumpkin seeds if desired. Serve immediately at room temperature or chill for 15 minutes before serving.
# Expert Tips:
01 -
- The smoky sweetness of charred corn paired with tropical fruit is an unexpected combination that will make everyone at the table ask for the recipe.
- It comes together in thirty minutes with no oven required, which means you stay cool even on the hottest days.
- The lime cumin dressing ties every ingredient together with a brightness that feels like sunshine on a plate.
02 -
- Do not dress the salad more than an hour before serving because the avocado will brown and the fruit will release liquid that waters everything down.
- The char on the corn is where most of the flavor lives, so resist the urge to pull the ears off early even if the popping sounds make you nervous.
03 -
- Toasting pumpkin seeds in a dry skillet for two minutes until they puff and pop takes them from bland to addictive in almost no time.
- A pinch of chili powder or Tajin sprinkled over the finished salad right before serving adds a tangy heat that elevates every single bite.