Smoky charred corn, creamy avocado, juicy cherry tomatoes, red onion, and fresh cilantro are tossed in a bright lime-cumin dressing. Finished with salty cotija and crunchy toasted pepitas, this colorful Mexican-inspired salad is fresh, satisfying, and ready in about 20 minutes.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 320 kcal
- Protein
- 6 g
- Carbs
- 36 g
- Fat
- 22 g
- Fiber
- 8 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Charred Corn & Avocado Salad
- 4 ears fresh corn, husks removed
- 1 tbsp olive oil, for charring
- 2 ripe avocados, diced
- 1 cup (150 g) cherry tomatoes, halved
- ⅓ cup (50 g) red onion, finely diced
- 1 jalapeño, seeded if desired and finely minced, optional
- ½ cup (15 g) fresh cilantro, roughly chopped
- 2 tbsp (20 g) cotija cheese, crumbled, optional
- 2 tbsp (18 g) toasted pepitas, optional
Lime-Cilantro Dressing
- 1 tsp finely grated lime zest
- 3 tbsp fresh lime juice
- 1 small garlic clove, finely grated
- 1 tsp honey
- ½ tsp ground cumin
- 2 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Chipotle Powder — Adds smoky heat that reinforces the charred corn.
- Mexican Oregano — A small pinch gives the dressing an earthy, citrusy herbal note.
Instructions
- 1
Char the corn: Heat a grill or cast-iron skillet over high heat. Brush the corn with 1 tbsp olive oil. Grill or sear, turning occasionally, for 8–10 minutes, until tender and deeply charred in spots. Let cool slightly, then cut the kernels from the cobs.
- 2
Make the dressing: In a large bowl, whisk together the lime zest, lime juice, garlic, honey, cumin, extra-virgin olive oil, salt, and black pepper until emulsified.
- 3
Assemble the salad: Add the charred corn, cherry tomatoes, red onion, jalapeño, and cilantro to the dressing. Toss until evenly coated.
- 4
Add the avocado: Gently fold in the diced avocado just before serving so the pieces remain chunky rather than becoming mashed.
- 5
Finish: Transfer to a serving bowl and sprinkle with the cotija and toasted pepitas, if using. Serve immediately, or refrigerate for up to 30 minutes before serving.
Want something similar?
Generate another mexican dinner from your profile, goals, allergies and equipment.