Charred-Corn and Avocado Salad with Chile-Lime Dressing

Inspired by a Mexican salsa, this salad goes great with anything grilled. Lightly blackening the corn transforms bland kernels into caramelized nuggets reminiscent of homemade popcorn, imparting a sweet, nutty flavor. Tip: Before squeezing the limes, put them in the microwave for 15–20 seconds for easier juicing.

Serves 6


  • 4 cobs corn, husks and silk removed
  • 5 scallions or 1/3 cup red onion, finely diced
  • 1 can (14 oz) black beans, drained and rinsed
  • ½ pint cherry tomatoes, halved
  • 1 red or yellow bell pepper, 
cut into ½-inch dice
  • 1 avocado, sliced
  • 1 small bunch cilantro, roughly chopped
  • 1/3 cup fresh lime juice, from
  • 3 to 4 limes
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove, roughly chopped (optional)
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ¼ jalapeño or other chile, seeded and finely chopped
  • ½ tsp salt


Heat broiler to medium-hot. Broil corn on the rack, turning frequently so the kernels don’t blacken to blistering, 12–15 minutes. Their color should be a rich brown with a few black tinges. Let cool. Soak scallions in a bowl of cold water to reduce their strength, 10 minutes; drain. 
Cut kernels off cobs, breaking up 
any that are stuck together. Transfer corn to a serving bowl and add scallions, beans, tomatoes, bell pepper, 
avocado, and cilantro.

Combine remaining ingredients 
in a bowl; season with freshly ground black pepper. Taste and adjust the seasoning as necessary. Dress, toss, and serve.

Nutrition Information

  • Calories 295
  • Carbohydrate Content 31 g
  • Protein Content 7 g
  • Saturated Fat Content 3 g
  • Sodium Content 323 mg