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Tropical Charred Corn and Avocado Salad Recipe

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4 from 10 reviews

A vibrant and refreshing Tropical Charred Corn and Avocado Salad featuring smoky charred corn, creamy avocado, sweet pineapple, fresh herbs, toasted coconut, and a zesty honey lime dressing. Perfect for summer gatherings or a light, flavorful meal.

Ingredients

Salad Ingredients

  • 5 ears fresh corn, husked
  • 4 tablespoons olive oil, divided
  • 2 ripe avocados, diced
  • 1 1/2 cups fresh pineapple chunks
  • 1 jalapeño, finely chopped with seeds removed
  • 1 small shallot, thinly sliced
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/3 cup roasted salted pumpkin seeds
  • 1/3 cup crumbled Cotija cheese or feta cheese
  • 1/3 cup toasted coconut flakes
  • 1 teaspoon fresh lime zest
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided

Dressing Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons mayonnaise
  • 1 garlic clove, finely grated
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the Corn: Remove husks and silk from the corn. Heat a cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil. Place 4 ears of corn in the skillet and cook for 10 to 12 minutes, turning occasionally until the corn is lightly charred on all sides. Once done, allow the corn to cool completely.
  2. Toast Coconut: In a dry skillet over medium-low heat, toast the coconut flakes for 2 to 4 minutes until golden brown, stirring frequently to prevent burning. Remove from heat and set aside.
  3. Make the Dressing: In a bowl, whisk together 3 tablespoons olive oil, rice vinegar, mayonnaise, grated garlic, honey, fresh lime juice, paprika, salt, and black pepper until smooth. Add the thinly sliced shallots to the dressing and mix well.
  4. Cut Corn Kernels: Slice the kernels off the charred corn and also cut kernels from the remaining raw corn ear, then transfer all kernels to a large mixing bowl.
  5. Combine Salad Ingredients: Add diced avocado, pineapple chunks, finely chopped jalapeño, chopped basil, chopped mint, roasted pumpkin seeds, toasted coconut flakes, fresh lime zest, crumbled Cotija or feta cheese, along with the remaining salt and black pepper to the bowl with corn kernels.
  6. Toss and Dress Salad: Pour the prepared dressing over the salad ingredients and gently toss everything together to combine evenly without mashing the avocado.
  7. Garnish and Serve: Optionally garnish the salad with extra herbs, toasted coconut flakes, or cheese. Serve immediately for fresh flavors or chill in the refrigerator for up to 2 hours before serving.

Notes

  • Char the corn evenly by rotating frequently to avoid burning.
  • Remove seeds from jalapeño to reduce heat, or keep seeds for extra spice.
  • The salad is best served fresh but can be refrigerated for a couple of hours before serving.
  • Substitute Cotija cheese with feta for a tangier flavor or omit for a vegan option (adjust dressing accordingly).
  • Use a cast-iron skillet for best charring results on corn.
  • Toast coconut carefully, stirring often to prevent burning.

Find it online: https://recipesbyliza.com/tropical-charred-corn-and-avocado-salad-recipe/