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Vegetables · 25 min
Charred Florida Sweet Corn Salad with Mango, Avocado, and Culantro-Lime Dressing
Sweet Florida summer corn gets charred directly over a gas flame or cast-iron skillet until smoky and caramelized, then tossed with ripe mango, creamy avocado, and a bright culantro-lime dressing that pulls hard from the Cuban and Caribbean kitchens of South Florida. It is the kind of salad that holds its own as a light lunch or sits proudly next to anything coming off the grill. The culantro brings a deeper, more complex green note than cilantro, and once you try it here, you will start looking for it everywhere.
You'll need
- 4 ears Florida sweet corn, husked
- 1 large ripe Florida mango, diced into 0.5-inch cubes
- 1 large ripe Florida avocado, diced into 0.5-inch cubes
- 1/2 cup thinly sliced red onion
Read the recipe
