Charred Corn and Avocado Salad with Lime, Chili and Tomato

Charred Corn and Avocado Salad with Lime, Chili and Tomato
Charred Corn and Avocado Salad with Lime, Chili and Tomato
This 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!
  • Preparing Time: 25 minutes
  • Total Time: 25 minutes
  • Served Person: 4
gf patpotluck healthy gf vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains honey dairy free pescatarian
  • 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

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.