📝 About This Recipe
This vibrant salad captures the essence of a backyard summer cookout, elevated with the sophisticated flair of a warm, wilted bistro dish. Sweet ears of corn are charred until smoky and caramelized, then tossed while still warm with buttery avocado and a zingy lime-cumin vinaigrette that slightly wilts the fresh greens. It’s a textural masterpiece that balances the crunch of the grill with the creaminess of ripe fruit, making it an unforgettable side or a light, refreshing main.
🥗 Ingredients
The Grill Base
- 4 ears Fresh Sweet Corn (shucked and silk removed)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the corn)
- 1 large Red Bell Pepper (halved and deseeded)
The Fresh Mix
- 2 large Hass Avocados (ripe but firm, diced into 1-inch chunks)
- 1.5 cups Cherry Tomatoes (halved)
- 1/2 small Red Onion (very thinly sliced into half-moons)
- 3 cups Baby Arugula or Spinach (washed and dried)
- 1/2 cup Fresh Cilantro (roughly chopped)
Zesty Lime Vinaigrette
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 1 teaspoon Honey or Agave (to balance the acidity)
- 1/2 teaspoon Ground Cumin (toasted if possible)
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
- 1 clove Garlic (minced into a paste)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- to taste Kosher Salt and Black Pepper (be generous with the salt)
Finishing Touches
- 1/2 cup Cotija Cheese or Feta (crumbled)
- 2 tablespoons Toasted Pepitas (for crunch)
👨🍳 Instructions
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1
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat (about 400°F/200°C).
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2
Brush the shucked corn and the skin side of the red bell pepper with olive oil. Sprinkle lightly with salt.
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3
Place the corn directly on the grates. Grill for 10-12 minutes, turning every 2-3 minutes, until the kernels are tender and charred in spots all the way around.
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4
At the same time, grill the bell pepper halves for 5-6 minutes until the skin is blistered and slightly softened. Remove both from the heat.
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5
While the vegetables are grilling, whisk together the lime juice, honey, cumin, smoked paprika, and garlic in a small bowl. Slowly stream in the 1/4 cup olive oil while whisking constantly to emulsify.
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6
In a large mixing bowl, combine the halved cherry tomatoes, sliced red onions, and chopped cilantro. Set aside.
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7
Once the corn is cool enough to handle but still quite warm, stand an ear upright in a shallow bowl and use a sharp knife to slice the kernels off the cob.
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8
Dice the grilled red pepper into 1/2-inch pieces. Add the warm corn and peppers to the tomato and onion mixture.
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9
Pour half of the dressing over the warm vegetables and toss gently. The residual heat will help the onions soften and the flavors meld.
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10
Add the baby arugula (or spinach) to the bowl. The warmth from the corn will slightly wilt the greens, which is the signature of this salad type.
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11
Gently fold in the diced avocado and the remaining dressing. Be careful not to mash the avocado; you want distinct, creamy chunks.
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12
Transfer the salad to a wide serving platter. Sprinkle with crumbled Cotija cheese and toasted pepitas.
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13
Finish with a final crack of black pepper and serve immediately while the corn is still warm.
💡 Chef's Tips
Use the freshest corn possible; if you can't find fresh, frozen corn charred in a dry cast-iron skillet is a great substitute. To prevent the avocado from browning, dice it last and toss it immediately with the lime-based dressing. If your red onion is too 'sharp,' soak the slices in ice water for 10 minutes before adding to the salad to mellow them out. For a spicier kick, add a finely diced jalapeño (seeds removed) to the fresh mix section. Don't over-mix once the avocado is added, or the salad will look muddy rather than bright and clean.
🍽️ Serving Suggestions
Pair with grilled chili-lime shrimp or blackened salmon for a complete, high-protein meal. Serve alongside a chilled glass of Sauvignon Blanc or a crisp Mexican lager with a lime wedge. This makes an incredible topping for grilled chicken tacos or inside a toasted pita. Accompany with a side of warm corn tortillas or thick-cut sourdough toast to soak up the lime vinaigrette.