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Pratiksh

Grilled Corn and Avocado Bowl - Fresh, Bright, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Course: Salad
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 ears fresh corn, husks removed (or 3 cups frozen corn, thawed and patted dry)
  • 2 ripe avocados, diced
  • 1 cup cherry or grape tomatoes, halved
  • 1 small red onion, finely diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 1 cup cooked quinoa or brown rice (optional, for a heartier bowl)
  • 1/4 cup fresh cilantro, chopped (or parsley if you prefer)
  • 2 limes, juiced (about 4 tablespoons)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon honey or maple syrup (optional, to balance acidity)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Cotija or feta cheese, crumbled (optional topping)
  • Lime wedges, for serving

Method
 

  1. Preheat your grill or grill pan: Heat to medium-high. Brush the grates lightly with oil so the corn doesn’t stick.
  2. Grill the corn: Place the ears on the grill. Cook 8–10 minutes, turning every couple of minutes, until charred in spots and tender. If using thawed frozen corn, sauté in a hot, dry skillet for 5–7 minutes to get some color.
  3. Cool and cut: Let the corn cool for a few minutes. Stand each ear upright and slice the kernels off with a sharp knife.
  4. Make the dressing: In a small bowl, whisk together lime juice, olive oil, honey or maple syrup, cumin, smoked paprika, a pinch of salt, and black pepper. Taste and adjust—add more lime for brightness or a touch more honey if it’s too sharp.
  5. Prep the veggies: Dice the avocados, halve the tomatoes, finely chop the red onion, and dice the bell pepper. If using jalapeño, mince it finely.
  6. Combine the base: In a large bowl, add the grilled corn, tomatoes, onion, bell pepper, jalapeño, and cooked quinoa or rice if using.
  7. Toss with dressing: Pour most of the dressing over the mixture and toss gently to coat. Taste and season with more salt and pepper if needed.
  8. Add avocado and herbs: Fold in the diced avocado and chopped cilantro very gently to avoid mashing. Drizzle with the remaining dressing if it looks dry.
  9. Finish and serve: Top with crumbled Cotija or feta if you like, and serve with lime wedges. Enjoy warm or at room temperature.