Fire-Roasted Corn and Avocado Salad

This Fire-Roasted Corn and Avocado Salad is a fresh, vibrant dish that brings together the smoky flavors of charred corn, the creamy richness of avocado, and a mix of crunchy vegetables and herbs.

Perfect for summer cookouts, BBQs, or as a light side dish, this salad is bursting with flavor. The smoky, sweet roasted corn pairs beautifully with the cool, creamy avocado, while the tangy dressing ties everything together.

It’s easy to prepare, full of textures, and incredibly refreshing.

Why You’ll Love This Recipe

This salad is the perfect balance of smoky, creamy, and refreshing.

The fire-roasted corn adds a deep, caramelized flavor that makes the salad stand out, while the ripe avocado brings a smooth texture that balances the crunch of the corn and veggies.

The lime and cilantro add a burst of brightness, making this salad a great accompaniment to grilled meats or as a standalone dish. Whether you’re grilling outside or preparing it in your kitchen, this salad is quick, flavorful, and a true crowd-pleaser.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1/2 red onion, finely diced
• 1 small cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon chili powder (optional, for extra heat)
• 1/2 teaspoon smoked paprika (optional, for extra smokiness)

Step-by-Step Instructions:

1. Roast the Corn: Preheat your grill to medium-high heat. Place the husked ears of corn directly on the grill and cook for 10-12 minutes, turning occasionally, until the kernels are golden and charred. If you’re using a stovetop, you can also roast the corn in a grill pan over medium-high heat for the same time.
2. Prepare the Vegetables: While the corn is roasting, dice the avocado, red onion, and cucumber. Set them aside in a large bowl.
3. Cut the Corn: Once the corn is roasted and cool enough to handle, carefully cut the kernels off the cob with a sharp knife. Add the corn kernels to the bowl with the other veggies.
4. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, pepper, chili powder, and smoked paprika (if using).
5. Toss the Salad: Pour the dressing over the corn and vegetable mixture. Toss gently to combine everything.
6. Serve: Garnish with fresh cilantro and serve immediately. If you’d like, serve with additional lime wedges on the side.

Expert Tips for the Recipe:

• Corn Substitution: If you can’t grill the corn, you can roast it in the oven or use canned or frozen corn (although the flavor will be different without the charred smokiness).
• Avocado Ripeness: Use ripe avocados for the best flavor and texture. Be sure to dice them just before serving to prevent browning.
• Spice Level: Adjust the chili powder to your taste. If you like heat, you can increase the amount or even add a bit of cayenne pepper or chopped jalapeños.
• Make Ahead: This salad is best served fresh, but you can prepare the components ahead of time and toss everything together just before serving to prevent the avocado from browning.

Fire-Roasted Corn and Avocado Salad

This Fire-Roasted Corn and Avocado Salad is a fresh, vibrant dish that brings together the smoky flavors of charred corn, the creamy richness of avocado, and a mix of crunchy vegetables and herbs.

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Ingredients

  

• 4 ears of corn husked
• 2 ripe avocados diced
• 1/2 red onion finely diced
• 1 small cucumber diced
• 1/4 cup fresh cilantro chopped
• 1 lime juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon chili powder optional
• 1/2 teaspoon smoked paprika optional

Instructions

 

• Grill the corn for 10-12 minutes until charred and golden. Cut the kernels off the cob.
• Dice the avocado, onion, and cucumber. Add to a bowl.
• Make the dressing with lime juice, olive oil, salt, pepper, chili powder, and paprika.
• Toss the salad with the dressing and garnish with fresh cilantro.
• Serve immediately with lime wedges.