Side Dish: United States – Charred Corn, Avocado and Lime-Chili Salad

Serving Size: 5

Approximate Time

Prep 15 min

Cook 7 min

Additional 10 min

Total 30 min

Ingredients

4 ears fresh corn, husked (or 3 cups / 450 g thawed frozen corn, patted dry)
1 tbsp (15 ml) neutral oil (canola or vegetable)
1 ripe avocado, diced
1 cup (150 g) cherry tomatoes, halved
1 / 3 cup (40 g) finely chopped red onion
1 / 4 cup (15 g) chopped fresh cilantro
1 small jalapeño, seeded and minced (optional)
Zest of 1 lime
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) apple cider vinegar
1 tsp (7 g) honey (or maple syrup)
1 / 2 tsp smoked paprika
1 / 4 tsp ground cumin
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (15 g) crumbled cotija or feta (optional)

Instructions

Heat a large skillet (cast iron works best) over medium-high until very hot. Add neutral oil and the corn; cook, stirring every minute, until kernels are charred in spots, 5–7 minutes. Transfer to a sheet pan to cool slightly.
In a small bowl, whisk together lime zest, lime juice, apple cider vinegar, honey, smoked paprika, cumin, 1/4 tsp kosher salt, several grinds of black pepper, and the extra-virgin olive oil until emulsified.
In a large bowl, combine the charred corn, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
Pour the dressing over the vegetables and toss to coat. Let stand 10 minutes for flavors to mingle.
Gently fold in the diced avocado. Taste and adjust salt and pepper as needed.
Top with crumbled cotija or feta (if using) and serve slightly warm or at room temperature alongside the pulled chicken BBQ.