Tropical Charred Corn And Avocado (Printable)
Smoky corn meets creamy avocado and sweet tropical fruits in this refreshing bowl, dressed with zesty lime for perfect summer dining.
# What You 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 Cook:
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 tender throughout. Remove from the grill and let cool slightly.
02 - Stand each cooled cob upright on a cutting board and carefully slice the kernels off in strips. Transfer the kernels to a large mixing bowl and discard the cobs.
03 - Add the diced avocado, pineapple, mango, red bell pepper, red onion, and chopped cilantro to the bowl with the corn. Toss gently to distribute.
04 - In a small bowl, whisk together the 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 and fold gently with a large spoon or spatula until all the ingredients are evenly coated. Take care not to mash the avocado.
06 - Scatter the diced jalapeño and toasted pumpkin seeds over the top if desired. Serve immediately at room temperature or refrigerate briefly and serve chilled.
# Expert Tips:
01 -
- The smoky char on the corn against sweet tropical fruit is the kind of contrast that makes people close their eyes when they take a bite.
- It comes together in half an hour with zero cooking skill required, which means you can make it barefoot in a swimsuit and still impress everyone at the table.
02 -
- Avocado browns fast once cut, so dice it last and hit it with a squeeze of extra lime juice if the salad sits for more than twenty minutes.
- Corn straight from the grill is slippery and hot, and using a kitchen towel to hold the ear steady while cutting saves burned fingers and runaway kernels.
03 -
- If your grill is already lit for something else, throw on extra corn and cut the kernels off for later use in salsas, tacos, or soups.
- The dressing doubles as a marinade for chicken or shrimp, so make extra and keep a jar in the fridge for up to a week.