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.

For exclusive access to all our stories, including sequences, teacher tips, video classes, and more, join Outside+ today.

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