1. Char the Corn

The first step to making the perfect Charred Corn and Avocado Salad is grilling the corn to get that smoky, slightly charred flavor. Here’s how to do it:

• Heat your grill or a grill pan to medium-high heat.

• Brush the corn with olive oil and season with a pinch of salt.

• Grill the corn for about 10-12 minutes, turning it every few minutes to ensure it is evenly charred on all sides.

• Once it’s done, remove the corn from the grill and set it aside to cool slightly. Once it’s cool enough to handle, use a sharp knife to slice the kernels off the cob.

2. Prepare the Dressing

While the corn is grilling, you can prepare the dressing. Here’s how:

• In a small bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, and smoked paprika (if using).

• Season with salt and pepper to taste, and add chopped fresh chili if you want an extra kick of heat.

• Whisk everything together until fully combined.

3. Assemble the Salad

Now, it’s time to bring everything together:

• In a large bowl, combine the grilled corn kernels, diced avocados, red bell pepper, red onion, and fresh cilantro.

• Drizzle the chili-lime dressing over the salad and gently toss to combine. Taste and adjust the seasoning with more salt and pepper if needed.

4. Serve

This salad is best served immediately while it’s fresh. You can enjoy it as a side dish, or make it a more substantial meal by adding grilled chicken, shrimp, or black beans. It’s also perfect for picnics, barbecues, or any gathering where you want a crowd-pleasing dish.