This easy charred corn and pomegranate salad will brighten any meal. Dressing is simply salt, pepper and chilli with a squeeze of lime juice to allow the natural flavours of the charred corn and pomegranate to shine through.
The combination of charred corn kernels, their sweetness intensified by the caramelized edges and infused with a hint of smokiness, and juicy pomegranate arils, their burst of tartness balancing the sweetness of the corn, creates a harmonious interplay of flavors. The charred corn adds a delightful textural contrast, while the pomegranate arils provide a burst of color and a refreshingly tart counterpoint.
Avocado Charred Corn and Pomegranate Salad
Servings 2 Servings
Ingredients
- 2 Large cobs of corn
- 1 Large pomegranate
- 1 Medium avocado
- Salt
- Freshly ground pepper
- 1/2 tsp Chilli powder or to taste
- 2 tbsp Fresh lime juice
- 3 tbsp Torn parsley leaves
Optional
- 1 Red onion sliced
- 1 Jalapeño thinly sliced
- 1 tsp Pure maple syrup
- 3 tbsp Torn mint leaves
Instructions
- Grill corn cobs on gas stove until well charred
- Peel the pomegranate
- Toss corn, pomegranate, capers, salt, chilli powder, pepper and lime juice in a bowl. Add optional ingredients if using
- Serve the corn and pomegranate salad with sliced avocado topped with torn parsley leaves
