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Corn Salad with Lime

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • Salad
  • 6 ears of fresh corn husked and kernels removed (or 4 cups frozen corn, thawed and dried)
  • 1 cup 150g cherry tomatoes, halved
  • 1 large ripe avocado diced
  • ½ red onion very finely diced
  • 1 red chili or jalapeño finely diced
  • ¼ cup fresh cilantro roughly chopped
  • ¼ cup fresh flat-leaf parsley roughly chopped
  • Optional: ½ cup crumbled feta or cotija cheese
  • Optional: ½ cup black beans drained and rinsed
  • Lime Dressing
  • 3 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 3 tablespoons olive oil
  • 1 clove garlic finely minced
  • 1 teaspoon honey or agave
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional: pinch of chili flakes
  • Serving
  • Extra fresh cilantro leaves
  • Lime wedges
  • Optional: extra feta or cotija cheese
  • Optional: toasted pepitas or sunflower seeds

Instructions
 

  • Whisk all dressing ingredients together until fully emulsified. Taste and adjust until bright, tangy, and smoky. Set aside.
  • Heat a large skillet over the highest heat possible until smoking. Add corn kernels in a single layer with no oil.
  • Do not stir for 2 minutes. Let the corn char undisturbed. Toss and cook for 2 to 3 more minutes until golden and caramelized. Work in batches if needed.
  • Transfer charred corn to a large bowl and cool for 5 minutes.
  • Soak diced red onion in cold water for 5 minutes. Drain and pat dry.
  • Add cherry tomatoes, red onion, chili, cilantro, and parsley to the corn. Toss to combine.
  • Pour dressing over the salad and toss well to coat everything evenly. Taste and adjust seasoning.
  • Add diced avocado last and fold through gently with just two or three large movements.
  • Scatter feta or cotija cheese over the top if using. Finish with a final squeeze of fresh lime.
  • Serve immediately garnished with extra cilantro and lime wedges.

Notes

  • Get the pan genuinely smoking hot before the corn goes in — this is non-negotiable for proper charring
  • Do not stir the corn for the first 2 minutes — undisturbed contact with the hot pan creates the char
  • Work in batches if needed — crowding the pan causes steaming, not charring
  • Soak red onion in cold water to remove the harsh raw bite before adding
  • Add avocado last and fold gently to keep it in intact creamy pieces
  • Always finish with a final squeeze of fresh lime right before serving
  • Serve the day it is made — avocado darkens, and herbs wilt overnight
  • Make the dressing and char the corn up to 4 hours ahead, and assemble just before serving
  • Add black beans or grilled shrimp to make it a complete main dish
  • A cast iron skillet gives the best char results of any pan type