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Sweet Corn and Avocado Salad with Lime Dressing

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • Salad:
  • 3 ears fresh sweet corn kernels cut from the cob (or 2½ cups frozen, thawed and dried)
  • 2 ripe but firm avocados diced into ¾-inch chunks
  • 1 cup 150g cherry tomatoes, halved
  • ½ red onion finely diced
  • 1 jalapeño seeds removed and finely diced (optional)
  • ¼ cup fresh cilantro roughly chopped
  • 1 tablespoon neutral or olive oil for charring
  • Lime Dressing:
  • 3 tablespoons fresh lime juice about 2 limes
  • 1 teaspoon lime zest
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili powder or smoked paprika optional

Instructions
 

  • Heat a large skillet over high heat until very hot. Add oil and corn in a single layer. Cook undisturbed for 2 minutes until charred on the bottom. Toss and cook 1 to 2 minutes more until golden and caramelized all over. Season with salt, spread on a plate, and cool.
  • Whisk together lime juice, lime zest, olive oil, honey, cumin, salt, pepper, and chili powder in a small bowl until emulsified. Taste and adjust.
  • Dice avocados into ¾-inch chunks.
  • In a large bowl, combine cooled corn, cherry tomatoes, red onion, and jalapeño. Pour three-quarters of the dressing over and toss gently to coat.
  • Add avocado and cilantro. Fold very gently to keep avocado chunks intact.
  • Taste and drizzle over remaining dressing as needed. Adjust salt and lime. Serve immediately or rest up to 20 minutes before serving.

Notes

  • Get the skillet very hot before adding corn — this is what creates the char, not just color
  • Do not crowd the corn — char in two batches if needed so it sears rather than steams
  • Cool corn before assembling to avoid wilting other ingredients and softening the avocado
  • Use ripe but firm avocados that hold their shape when diced and folded
  • Dress in stages — reserve a quarter of the dressing to adjust at the end
  • Serve at room temperature for the best flavor — not straight from the fridge
  • Coat avocado in lime juice immediately after dicing to slow browning
  • Best eaten within 1 hour of full assembly
  • Add black beans for a heartier, protein-rich version
  • Works brilliantly as a topping for tacos, grain bowls, or alongside flatbread