Tropical Charred Corn And Avocado Salad (Printable)
Smoky corn meets creamy avocado with tropical fruits and zesty lime—a refreshing, colorful dish perfect for summer.
# Ingredient List:
→ 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 tbsp extra virgin olive oil
09 - Juice of 2 limes
10 - 1 tsp honey or agave syrup
11 - 1/2 tsp ground cumin
12 - 1/2 tsp sea salt
13 - 1/4 tsp ground black pepper
→ Optional Toppings
14 - 1 small jalapeño, finely diced
15 - 2 tbsp 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 8–10 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 corn cob upright on a cutting board and carefully slice the kernels off in strips. 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 well emulsified and smooth.
05 - Pour the dressing over the salad mixture and gently toss everything together using a large spoon or spatula, being careful not to mash the avocado.
06 - Top with finely diced jalapeño and toasted pumpkin seeds if desired. Serve immediately at room temperature or chilled.
# Helpful Tips:
01 -
- That smoky char on the corn paired with creamy avocado and sweet tropical fruit is the kind of flavor combination that makes people close their eyes when they take a bite.
- It comes together in under thirty minutes with zero cooking skills required beyond not burning yourself on a hot grill.
02 -
- Do not dress the salad more than an hour ahead or the avocado will oxidize and the mango will get watery and sad.
- The corn needs to actually char, not just warm through, because that smoky flavor is the backbone of the entire dish.
03 -
- A pinch of chili powder scattered over the top right before serving adds a layer of warmth that ties every single ingredient together.
- If your grill pan has those raised ridges, press the corn down firmly and do not move it for two full minutes per side to get the deepest char marks.