Charred Corn Avocado Salad Bowl (Printable)
Smoky charred corn meets creamy avocado with tangy cotija and zesty lime dressing in this vibrant summer bowl.
# What You’ll Need:
→ Vegetables
01 - 3 ears fresh corn, husked
02 - 1 large ripe avocado, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 cup red onion, finely diced
05 - 1/4 cup fresh cilantro, roughly chopped
06 - 2 cups mixed salad greens
→ Cheese
07 - 1/2 cup cotija cheese, crumbled
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - Juice of 2 limes
10 - 1 garlic clove, minced
11 - 1 tsp honey
12 - 1/2 tsp ground cumin
13 - Salt and black pepper, to taste
→ Optional Garnish
14 - Lime wedges
15 - Extra cilantro leaves
# How-To Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush the corn lightly with a bit of olive oil. Grill the corn, turning occasionally, until charred in spots and cooked through, about 8–10 minutes. Remove and let cool slightly.
03 - Cut the kernels off the cobs and place them in a large bowl.
04 - Add the diced avocado, cherry tomatoes, red onion, and chopped cilantro to the bowl with the corn.
05 - In a small bowl, whisk together the olive oil, lime juice, minced garlic, honey, cumin, salt, and pepper to make the dressing.
06 - Drizzle the dressing over the salad ingredients and toss gently to combine.
07 - Arrange the mixed salad greens in serving bowls. Top with the corn mixture and sprinkle generously with crumbled cotija cheese.
08 - Garnish with lime wedges and extra cilantro, if desired. Serve immediately.
# Expert Advice:
01 -
- It comes together in thirty minutes flat but tastes like something from a restaurant
- The combination of smoky sweet corn and buttery avocado is absolutely addictive
02 -
- Grilling corn indoors works perfectly in a cast iron skillet so do not skip this step just because you do not have a grill
- Add avocado right before serving because it will start to brown if it sits too long in the dressing
03 -
- Stand the corn upright in your bowl while cutting kernels to prevent them from flying everywhere
- Make double the dressing and keep it in the fridge for quick salads all week