Cast Iron Charred Corn Salad with Avocado, Lime & Chili
Smoky charred corn tossed with creamy avocado, fresh lime juice, chili heat, and crisp vegetables. This is a fast, high-impact salad that works as a side, topping, or straight-from-the-bowl situation.
Equipment
- Cast iron skillet
- Sharp knife
- Cutting board
- Mixing bowl
- Tongs or spatula
Ingredients
- 4 ears fresh corn husked (or ~3 cups kernels)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 ripe avocado diced
- 1/2 cup halved cherry tomatoes
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño finely diced (optional, seeds removed for less heat)
- Juice of 2 limes
- Zest of 1 lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 2 tablespoons crumbled feta or cotija optional but highly recommended
Instructions
- Place your cast iron skillet over medium-high heat and let it get hot. You want it ripping hot so the corn actually chars instead of steams.
- Add olive oil, then the corn. Spread into an even layer and let it sit undisturbed for 2–3 minutes to build char. Stir occasionally and cook for about 8–10 minutes total until you’ve got deep golden and lightly blackened spots.
- Sprinkle with salt and pepper while still in the pan. Remove from heat and let cool slightly (important so the avocado doesn’t get weird).
- In a large bowl, combine the charred corn, tomatoes, cilantro, and optional jalapeño.
- Add lime juice, lime zest, chili powder, smoked paprika, cumin, and maple syrup (if using). Toss well.
- Gently fold in diced avocado so it stays chunky and doesn’t turn into guac.
- Top with feta or cotija if using. Taste and adjust salt, lime, or chili as needed.
Notes
If using frozen corn: thaw and pat it very dry before charring. Moisture is the enemy of a good char.
Want more protein? Add black beans or grilled tofu.
This holds up surprisingly well for a few hours, but add avocado right before serving for best texture.
If you like heat, leave jalapeño seeds in or add a pinch of cayenne.
Also works as a taco filling or piled onto toast with a swipe of hummus or yogurt.
Want more protein? Add black beans or grilled tofu.
This holds up surprisingly well for a few hours, but add avocado right before serving for best texture.
If you like heat, leave jalapeño seeds in or add a pinch of cayenne.
Also works as a taco filling or piled onto toast with a swipe of hummus or yogurt.