30-Minute Broiled Corn and Avocado Salad
A vibrant summer salad combining charred sweet corn, creamy avocado, and fresh tomatoes with bright citrus and jalapeño heat. The corn is broiled until lightly charred to deepen its natural sweetness, while the avocado provides a cool, buttery contrast. Rice vinegar and garlic form a light dressing that ties together the fresh cilantro, scallion, and roasted jalapeño. This is an ideal side dish for grilled meats or fish, or a standalone lunch for those seeking fresh vegetables and healthy fats. The combination of textures—crispy charred corn, creamy avocado, juicy tomatoes—makes it compelling. Lime juice prevents browning and adds brightness. Best served immediately after assembly to maintain the avocado's color and the salad's textural integrity.
Ingredients
- 2 ear corn
- 1 jalapeño pepperserrano0.75:1heat
increases spice level and adds thin-walled texture
- 1 pint grape tomatoes
- 1 avocado
- ½ lime
- 1 shallotred onion1:1allium
milder, slightly sweeter
- 1 clove garlic
- 4 tablespoon olive oil
- 1 teaspoon rice vinegar
- 1 tablespoon scallion
- 1 tablespoon fresh cilantro
- salt(optional)
- ground black pepper(optional)
Instructions
- 1
Rub the corn and jalapeño with olive oil, then season with salt and black pepper.
- 2
Broil until lightly charred, flipping the corn halfway through but broiling only the skin side of the jalapeño.
- 3
Make the dressing by mincing the garlic and combining with rice vinegar and olive oil in a small bowl.
- 4
Halve the avocado, remove the pit, score the flesh, and scoop into a bowl.
- 5
Toss the avocado gently with lime juice to prevent browning.
- 6
Once the corn cools, strip the kernels from the cob by standing an ear upright on an inverted small bowl placed in a large bowl.
- 7
Peel the charred skin from the jalapeño and mince.
- 8
Combine the corn, avocado, jalapeño, tomatoes, cilantro, scallion, and shallot in a large bowl.
- 9
Pour the dressing over and toss gently to combine.
- 10
Serve immediately.
Tips
Use an inverted small bowl as a corn stripper to catch kernels cleanly and prevent them from scattering across your work surface.
Broil the jalapeño skin-side only to blacken the exterior while keeping the flesh tender; peeling off the charred skin adds smoky depth without overwhelming heat.
Toss avocado with lime juice immediately after cutting to create a protective barrier that slows enzymatic browning; assemble the full salad just before serving.
Good to Know
Store leftover salad components separately: avocado tossed with extra lime in an airtight container for up to 1 day; dressed corn, tomatoes, and aromatics in a separate container for up to 2 days. Do not store assembled salad.
Broil corn and jalapeño up to 8 hours ahead; store at room temperature. Strip kernels and prepare dressing up to 4 hours ahead. Cut avocado only after deciding to serve to minimize browning.
Serve as a side to grilled chicken, fish, or shrimp. Pair with lime wedges for additional brightness. Offer alongside cilantro lime rice or as a topping for tostadas.
Common Mistakes
Add lime juice to avocado immediately after cutting to prevent enzymatic browning, which accelerates significantly once flesh is exposed.
Use low-to-medium broil heat and watch carefully; high heat can char kernels black rather than golden, making them bitter.
Substitutions
increases spice level and adds thin-walled texture
FAQ
Can I make this salad ahead?
Prepare broiled corn, jalapeño, and dressing several hours ahead. Store separately in airtight containers. Cut avocado and assemble only before serving, as avocado browns rapidly despite lime juice protection. Tomatoes and other vegetables can be chopped up to 4 hours in advance.
What if I don't have a broiler?
Grill corn and jalapeño directly over medium-high heat for 3-5 minutes per side, turning frequently for even charring. Alternatively, roast at 425°F for 12-15 minutes, stirring halfway. Both methods develop similar caramelized sweetness and smokiness.
How do I prevent the avocado from browning?
Cut the avocado only when ready to serve. Immediately toss cut flesh with lime juice to create an acidic barrier slowing oxidation. Store extra avocado with the pit still embedded in one half, wrapped tightly in plastic wrap and refrigerated for up to 1 day.