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Tropical Charred Corn and Avocado Salad

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A vibrant tropical salad made with smoky charred corn, creamy avocado, juicy mango or pineapple, and fresh lime dressing. This refreshing and colorful dish is packed with bright flavor and perfect for warm-weather meals, cookouts, and light lunches.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: Tropical
  • Diet: Vegan

Ingredients

  • 4 ears fresh corn on the cob
  • 2 avocados, diced
  • 1 cup mango or pineapple, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, finely diced (optional)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Grill the corn or cook it in a hot skillet until lightly charred on all sides.
  2. Allow the corn to cool slightly, then cut the kernels off the cob and place them into a large bowl.
  3. Add the diced avocado, mango or pineapple, cherry tomatoes, and red onion.
  4. Stir in the fresh cilantro and jalapeño if using.
  5. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
  6. Pour the dressing over the salad and toss gently to combine while keeping the avocado intact.
  7. Serve immediately or chill briefly before serving.

Notes

  • Frozen corn can be charred in a skillet if fresh corn is unavailable.
  • Mango and pineapple both pair beautifully with the smoky corn flavor.
  • Add black beans for extra protein and texture.
  • Crumbled feta or cotija cheese adds a delicious salty contrast.
  • Add avocado just before serving for the freshest texture.

Nutrition

Find it online: https://juliameals.com/tropical-charred-corn-and-avocado-salad/