Tropical Charred Corn And Avocado (Printable)
Smoky corn meets creamy avocado and sweet tropical fruits with zesty lime.
# 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 2 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 (for heat)
15 - 2 tablespoons toasted pumpkin seeds
# Directions:
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 charred and tender. Remove from the grill and let cool slightly.
02 - Stand each cooled corn cob upright on a cutting board. Using a sharp knife, carefully slice the kernels off the cobs in long downward strokes. 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 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 ingredients. Gently toss everything together using a large spoon or spatula, taking care not to mash the avocado, until all components are evenly coated.
06 - Transfer the salad to a serving platter or individual plates. Top with finely diced jalapeño and toasted pumpkin seeds if desired. Serve immediately at room temperature or chilled.
# Expert Tips:
01 -
- The contrast between charred smoky corn and cool creamy avocado is the kind of flavor pairing that makes you close your eyes.
- It comes together in under thirty minutes with no oven required, which is a lifesaver when the kitchen already feels like a sauna.
- The lime dressing seeps into every nook and cranny of the fruit and vegetables, making each bite brighter than the last.
02 -
- Charred corn continues to cook from residual heat after leaving the grill, so pull it slightly before you think it is done to keep the kernels juicy.
- Avocado oxidizes quickly once cut, so dice it last and hit it with a squeeze of lime right away to preserve that gorgeous green color.
03 -
- Cut the avocado while still slightly firm because the residual warmth from the corn will soften it further during mixing.
- Toast pumpkin seeds in a dry skillet for two minutes, shaking constantly, until they puff and crackle for the best texture.