Charred Corn and Avocado Succotash (Printable Version)

Smoky charred corn meets creamy avocado and crisp vegetables in this vibrant summer dish ready in 25 minutes.

# Ingredient List:

→ Vegetables

01 - 3 ears fresh corn, husked
02 - 1 ripe avocado, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1 red bell pepper, diced
06 - 1/4 cup fresh cilantro, chopped

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - Juice of 1 lime
09 - 1/2 teaspoon ground cumin
10 - Salt and freshly ground black pepper, to taste

→ Optional

11 - 1 jalapeño, seeded and finely diced

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Lightly brush the corn with olive oil and grill for 8-10 minutes, turning occasionally, until charred in spots and tender. Remove from the grill and let cool slightly.
03 - Cut the kernels off the cobs and transfer to a large bowl.
04 - Add the diced avocado, cherry tomatoes, red onion, red bell pepper, cilantro, and jalapeño (if using) to the bowl.
05 - In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
06 - Drizzle the dressing over the salad and gently toss to combine. Serve immediately for peak freshness.

# Expert Advice:

01 -
  • The char on the corn brings this incredible smoky depth that balances perfectly with creamy fresh avocado
  • Everything comes together in under 30 minutes but tastes like you spent all day prepping
  • You can serve it warm off the grill or chilled, making it the ultimate make ahead side for any party
02 -
  • Do not skip the resting time after grilling the corn or those kernels will steam instead of staying sweet and crisp
  • Wait until right before serving to add the avocado or it will start to brown and lose that beautiful fresh contrast
  • The dressing works best when allowed to sit for a few minutes so the cumin can really bloom and develop its earthy flavor
03 -
  • Use a bundt pan or angled bowl to catch the kernels when cutting corn off the cob and save yourself from chasing them all over the counter
  • The char is where the flavor lives, so do not be afraid to let some kernels get deeply darkened on the grill

Go Back