Charred Corn and Avocado Salad with Lime, Chili and Tomato
This salad screams summer! Grilled corn, onion, and pepper have a nice smoky char, while the avocado is creamy and nutty. The lime vinaigrette adds a bright, tangy flavor, and the basil and mint add a refreshing herbal note.
This salad screams summer! Grilled corn, onion, and pepper have a nice smoky char, while the avocado is creamy and nutty. The lime vinaigrette adds a bright, tangy flavor, and the basil and mint add a refreshing herbal note.
- olive oil
- 1/4 cup extra virgin olive oil
- 5 ears corn
- 1 poblano pepper cut into small dice
- 1/2 red onion thinly sliced
- kosher salt + freshly ground black pepper
- 1 large or 2 small avocado cut into small dice
- 1/2 cup cherry tomatoes halved or quartered
- 2 t lime juice plus lime wedges for serving
- 1/2 tsp honey
- 1/8 tsp cayenne
- handful of fresh basil and mint leaves roughly torn
- Carbohydrate 26.8785635410847 g
- Cholesterol 0 mg
- Fat 8.14403771367335 g
- Fiber 4.00901622510261 g
- Protein 4.47061109374788 g
- Saturated Fat 1.15622666740402 g
- Serving Size 1 1 Serving (168g)
- Sodium 20.8788541667452 mg
- Sugar 22.8695473159821 g
- Trans Fat 0.320001395977941 g
- Calories 179 calories
Step-by-step
- Preheat your broiler to medium-high and place your oven rack about 4" to 6" from your heating element.
- Shuck your corn and remove the silks. Cut the kernels from the cob using your favorite technique and set them aside in a bowl. Add the diced poblano and sliced red onion. Toss with a teaspoon or two of olive oil to evenly coat, and season with salt and pepper. Transfer to a sheet pan (you can line with foil for easy cleanup) or large skillet and spread out in an even layer. (Use something that's nice and sturdy -- flimsy pans may warp or buckle under the heating element.)
- Broil the corn, poblano and red onion for 3 to 5 minutes, shaking the pan a few times, or until charred in spots. You're looking for some noticeable char, but be mindful to not overcook. Remove the pan, add the avocado, and broil for a minute or two longer. (If you don't like your avocado warmed, just skip this step and add it at the end.) Can also grill these ingredients. In the process of broiling, you may hear or see a few corn kernels starting to jump around on the hot pan -- a good indication that they’re done. Remove sheet pan from oven.
- To make lime vinaigrette: whisk together lime juice, honey, and cayenne, and then slowly drizzle in the extra virgin olive oil, whisking until emulsified. Season to taste.
- Transfer contents to a serving bowl, add cherry tomatoes, mint and basil, and drizzle in the lime vinaigrette, a few teaspoons at a time. You may not need the full amount. Toss and taste for seasoning. Serve with lime wedges.
Swapping canned corn for fresh ears completely alters the final texture, robbing the dish of the moisture required to create a proper steam-roast under the broiler. Shucking raw ears demands proper knife work; hold the cob upright inside a wide, shallow bowl to catch escaping kernels and prevent them from scattering across the counter. Achieving a smoky char requires high direct heat, placing the sheet pan four to six inches from the heating element. Flimsy aluminum baking sheets will warp and buckle under this intensity, so choose a heavy-gauge rimmed pan or cast-iron skillet. Spread the vegetables in a single, uncrowded layer to encourage blistering rather than steaming. When corn kernels begin to pop and jump on the hot metal surface, they have reached optimal doneness. Emulsifying the lime vinaigrette demands a slow, steady stream of extra virgin olive oil whisked into the citrus juice to prevent separation. Fold in the torn basil and mint at the very end of assembly, because bruising these delicate herbs too early turns them dark and bitter. Leaving the avocado cool rather than exposing it to the broiler heat preserves its structural integrity and distinct creamy mouthfeel against the charred vegetables.
