Charred Corn Avocado Salad (Print Version)
# Ingredients:
→ Salad Components
01 -
3 ears of fresh corn, husked
02 -
⅓ cup prepared pickled onions
03 -
6 cups chopped romaine lettuce (or substitute with shaved Brussels sprouts, cabbage, or kale)
04 -
1 large ripe avocado, sliced
05 -
3 tablespoons crumbled cotija cheese
→ Honey-Lime Dressing
06 -
6 tablespoons avocado oil
07 -
4 tablespoons fresh lime juice
08 -
1 serrano pepper, deseeded and minced
09 -
1-2 tablespoons honey, to taste
10 -
3 tablespoons fresh cilantro, chopped
11 -
Salt and freshly ground black pepper, to taste
→ Optional Protein Add-ins
12 -
Diced cooked chicken, steak, shrimp, or salmon
13 -
Black beans, drained and rinsed
# Instructions:
01 -
Remove the husks and silk from the corn. Preheat an indoor grill pan or outdoor grill to medium-high heat (around 400-450°F). Clean the grill grates thoroughly to prevent sticking. Place the corn directly on the grill and cook for 6-10 minutes, rotating occasionally, until the kernels are lightly charred and blistered on all sides. The corn should have a nice mix of golden and charred spots. Transfer the grilled corn to a cutting board and allow it to cool enough to handle. Using a sharp knife, carefully cut the kernels off the cob by standing each ear upright and slicing downward. Set the charred corn kernels aside.
02 -
In a mason jar or small bowl, combine the avocado oil, fresh lime juice, minced serrano pepper, honey (starting with 1 tablespoon), chopped cilantro, and a pinch each of salt and freshly ground black pepper. If using a jar, secure the lid and shake vigorously until well combined. If using a bowl, whisk the ingredients together until emulsified. Taste and adjust seasoning, adding more honey for sweetness, lime juice for acidity, or salt and pepper as needed.
03 -
In a large serving bowl or platter, arrange the chopped romaine lettuce (or your chosen greens) as the base. Scatter the charred corn kernels and pickled onions evenly over the greens. Drizzle approximately three-quarters of the prepared dressing over the salad and toss gently to coat the ingredients. Taste and add more dressing if desired.
04 -
Fan the sliced avocado over the top of the dressed salad. Sprinkle the crumbled cotija cheese over the entire dish. For an optional final touch, add a light drizzle of the remaining dressing and a crack of fresh black pepper. Serve immediately while the contrast between the warm corn and cool greens is at its peak.
05 -
If desired, top the salad with your protein of choice. Grilled chicken, steak, shrimp, or salmon work beautifully, as do black beans for a vegetarian option. The protein can either be served warm on top of the salad or mixed in before adding the avocado and cheese.
# Notes:
01 -
This vibrant salad combines sweet charred corn with creamy avocado, tangy pickled onions, and salty cotija cheese for a perfect balance of flavors and textures.
02 -
The salad can be made ahead by preparing all components separately and assembling just before serving to maintain optimal freshness and texture.
03 -
For a quicker version, you can use frozen corn kernels charred in a hot skillet instead of grilling fresh corn cobs.