Charred Corn and Avocado Salad with Lime, Chili and Tomato
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Author Notes: This is a simple and delicious summertime salad to have up your sleeve. When creating it, I intended to grill the avocado, corn, poblano, and red onion but then turned to my broiler instead. Broiling is a much underappreciated method of cooking in my opinion, and it works beautifully for this salad. Using the broiler versus the grill enables you to easily char the corn off the cob and the avocado, poblano and red onion in small pieces, resulting in more surface area to pick up that delicious charred flavor. It’s also incredibly easy -- all you have to do is preheat your broiler and assemble your ingredients on a sheet pan, with the avocado needing the least amount of time under the broiler. (If grilling, I'd recommend charring the corn on the cob and the red onion, poblano, and avocado in large pieces, then cutting them to size off the grill.) Once they’re done, all you have to do is toss them with halved cherry tomatoes, fresh mint and basil, and lime vinaigrette. You’re left with an incredibly versatile salad that could be served alongside grilled meat or fish, tossed with shrimp or crab, or spooned over tostadas, tacos, or quesadillas. - EmilyC
Food52 Review: EmilyC’s salad is a statement of summer in a bowl – the corn stays crisp but has a nice smoked char (I never thought to listen for the popping noise before – it gave me perfect corn) likewise the onion and pepper. I loved the char on the avocado as well, a new trick for my arsenal! I used the grill (too hot here for the oven and my broiler doesn’t work anyway) and made quick work of the prep – the salad comes together in a snap once the grilling is done – and is an excellent balance of crispy sweet and creamy nutty. Turning to basil and mint rather than cilantro was so smart, they are the perfect herbal compliment. I added just a bit more lime and a bit more cayenne than called for, but that is a matter of personal taste. We had this as a side for 4 (it’s excellent with grilled chicken thighs) and I had some to share with the neighbors as well. Everyone agrees and a double thumbs UP! - aargersi
Serves 4 as a side dish, more as a topping or garnish
- 5 ears of corn
- 1 poblano pepper, cut into small dice
- ½ red onion, thinly sliced
- olive oil
- kosher salt + freshly ground black pepper
- 1 large or 2 small avocado, cut into small dice
- ½ cup cherry tomatoes, halved or quartered
- 2 T lime juice, plus lime wedges for serving
- ½ tsp honey
- 1/8 tsp cayenne
- ¼ cup extra virgin olive oil
- handful of fresh basil and mint leaves, roughly torn
- 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.) 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Avocados
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7 days ago aargersi
Abbie is a trusted source on General Cooking.
You posted this on my birthday last year and it is on the menu for my party this year! yay!
7 days ago EmilyC
I think it's awesome that you're thinking ahead to your b'day party menu! And I'm happy that this made the cut! : )
10 months ago student epicure
delicious! tastes like summer in a bowl!
10 months ago EmilyC
Thanks student epicure -- glad you like it!
10 months ago RobinDiane
I've made this twice now and everybody loves it. Two little tweaks 1) first time didn't have poblano so I used red pepper and liked that, so next time as well as the poblano made it with half a red peeper as well. The other tweak was cumin in the dressing. Awesome recipe, Thanks
10 months ago EmilyC
This is so nice to hear, RobinDiane! Glad you're enjoying the dish -- thanks for letting me know!
11 months ago Phrynosoma
I modified this recipe to utilize what was on hand, and it was a tasty success. We were out of tomatoes, and used cilantro instead of mint and basil. I used garden-grown Anaheims instead of poblano, and mixed in some roasted, peeled, chopped New Mexico green chiles at the end for spice. The end result was slightly different, but it was still absolutely delicious even without the tomatoes! (I assume the tomatoes would normally be tossed in at the end, but the recipe doesn't say when to add them.)
11 months ago EmilyC
Thanks Phrynosoma, glad you liked it! Your tweaks sound delicious. And yes, the tomatoes are meant to be tossed in at the end; I added that to step 5 above (thanks!).
11 months ago AnnP
Made this last night for a family dinner - wished I had quadrupled it because they loved it! Not a nibble left over. Thanks for the fabulous recipe and tip about broiling. Those of us in the Northwest don't always get summer grilling weather, no matter what the calendar says.
11 months ago EmilyC
Delighted that you and your family liked it -- thanks!
11 months ago Mianna
Great flavors, tried this last night. Also added black beans for a bit of protein, a dash of cumin and fresh oregano. Thanks for the broiling idea.
11 months ago EmilyC
So happy to hear this -- thanks for reporting back!
11 months ago Midge
Love all the elements here. Can't wait to try it.
11 months ago EmilyC
Thanks Midge -- would love to know what you think of you try it!
11 months ago arielleclementine
this looks fantastic, EmilyC! congrats on the CP!
11 months ago EmilyC
Thanks so much, and congrats again on your finalist nod for those killer tacos!
11 months ago dymnyno
I am in the grill on the BBQ camp on this one.
11 months ago EmilyC
The grill definitely works well...hard to beat cooking outdoors in the summer...but broiling is a great alternative for those who don't have grills or can't get outside for whatever reason, like watching two children under the age of 3 while trying to cook dinner! : )
11 months ago Bevi
This sounds delicious and perfect for upcoming corn season.
11 months ago EmilyC
Thanks Bevi! Corn season can't get here soon enough!
11 months ago sdebrango
Suzanne is a trusted source on General Cooking.
I love this, you are churning out the amazing salads. Corn and avocado (like beets IMHO) are perfect together and I squeeze lime on just about everything.
11 months ago EmilyC
Ah, thanks! We must have very similar palates! Lemons are a year-round obsession of mine, but I'm absolutely crazy about limes in the summer. Lately I've been reaching for them all of the time!
11 months ago EmilyC
Thanks, and I'm with you on local corn! My family is going back to my parents' farm in a few weeks, so I can't wait to have sweet corn from their garden (which is more of a field really!).
11 months ago savorthis
This looks so good, I can't wait for our best local corn. I've been doing a lot of one pan broiler dishes lately and this fits right in.