Charred Sweet Corn and Avocado Salad

Vegetarian and Gluten-Free
Serves 2-4


3 medium ears of sweet corn, shucked

1 lime, zested and juiced

1/8th tsp. granulated garlic

¼ tsp. ground cumin

¼ tsp chili powder

1/8th  tsp. fresh ground black pepper

¼ tsp salt

1 tbsp. olive oil

½ medium carrot, grated

½ avocado, medium dice

2-3 scallions, sliced

1/3 cup queso fresco or other crumbling cheese


Either in a cast iron pan with a lid, on a grill pan or on an outside grill, rotate the corn on medium heat until a char forms and the corn is supple but not overcooked. Place the charred corn on a pan to cool and place it in the refrigerator. While the corn is cooling, make the dressing by whisking together the lime juice and zest, garlic, cumin, chili powder, pepper, salt, and olive oil until well combined. Place it in the refrigerator to cool as well. When the corn is cold, cut it off the cob and put in a medium bowl along with the carrot, avocado, and scallion. Dress with the dressing and fold it together until just combined. Top with the queso fresco.

This citrusy salad can be used as a condiment for grilled fish, chicken or beef, as an element in tacos or served with tortilla chips. The smoky flavor of the grilled corn balances well with the creaminess of the queso.  If you really like avocado, more can always be added and the cheese can be omitted for a vegan salad instead.