Avocado Corn Salad
Ingredients
- Salad
- 4 ears of fresh corn kernels removed (or 3 cups frozen corn, thawed and dried)
- 2 large ripe avocados diced
- 1 cup cherry tomatoes halved
- ½ red onion very finely diced
- 1 jalapeño finely diced
- ¼ cup fresh cilantro roughly chopped
- 2 tablespoons fresh flat-leaf parsley chopped
- Optional: ½ cup black beans
- Optional: ½ cup crumbled cotija or feta
- Dressing
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 tablespoons olive oil
- 1 teaspoon honey or agave
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 small clove garlic finely grated
- Salt and black pepper to taste
Instructions
- Whisk all dressing ingredients together. Taste and adjust until tangy, smoky, and bright. Set aside.
- Soak diced red onion in cold water for 5 minutes. Drain and pat dry.
- Heat a skillet over the highest heat until smoking. Add corn in a single layer with no oil. Do not stir for 2 minutes. Toss and cook 2 more minutes until charred and golden. Cool for 5 minutes.
- Add tomatoes, red onion, jalapeño, cilantro, and parsley to the cooled corn. Pour dressing over and toss well.
- Fold avocado through gently with two or three movements. Keep pieces intact.
- Scatter cheese on top if using. Finish with a final squeeze of fresh lime.
- Serve immediately with extra cilantro and lime wedges.
Notes
- Get the pan smoking hot before the corn goes in — this is essential for proper charring
- Do not stir the corn for the first 2 minutes — undisturbed contact creates the char
- Work in batches if the pan is crowded — steaming, not charring, is the result of a crowded pan
- Add avocado last and fold gently — two or three movements keeps it in intact creamy pieces
- Finish with fresh lime right before serving to brighten all the flavors
- Serve the day it is made — avocado darkens, and herbs wilt overnight
- Store dressing and charred corn separately for up to 4 hours ahead of time
- Assemble with avocado only when ready to serve