Quick and Delicious Avocado Charred Corn and Pomegranate Salad
A fresh and vibrant balanced salad combining smoky charred corn with juicy pomegranate.
Servings 4 Servings
Ingredients
- 2 large cobs of corn
- 1 large pomegranate
- 1 medium avocado
- 1/2 tsp chilli powder or to taste
- 2 tbsp fresh lime juice
- 3 tbsp torn parsley leaves
- Salt to taste
- Freshly ground pepper to taste
Optional
- 1 sliced red onion
- 1 thinly sliced jalapeño
- 1 tsp pure maple syrup
- 3 tbsp torn mint leaves
Instructions
- Char the Corn. Grill the corn cobs over an open flame on a gas stove, turning it occasionally until it is evenly charred. Let it cool, then slice off the kernels.
- Prepare the Pomegranate. Cut and deseed the pomegranate, removing any white pith.
- Mix the Salad. In a bowl, combine the charred corn, pomegranate seeds, capers, salt, chilli powder, pepper and lime juice. Toss well to coat. Add any optional ingredients if using.
- Assemble and Serve. Arrange sliced avocado on a serving plate, spoon the salad over or beside it and top with torn parsley leaves. Serve fresh.
Notes
Serving Suggestions
The good thing about salads is that you can experiment with them and discover what is best for you. This corn and pomegranate salad pairs well with smoky grilled vegetables, hearty curries or stuffed into wraps and tacos. Check out these options you can serve it with:- Grilled Vegetables: The smoky, charred flavour of eggplant, zucchini or bell peppers enhances the salad’s sweetness and crunch.
- Wraps & Tacos: Stuff into soft tortillas with hummus, spiced tofu or falafel for a fresh, vibrant filling.
- Curries & Stews: The bright, tangy salad balances the richness of lentil dal, chickpea curry or vegetable tagine.
- Grains & Bowls: Serve over quinoa, couscous or wild rice for a hearty, nutrient-packed meal.
- Protein Options: Pairs well with grilled tofu, tempeh or spiced chickpeas for added texture and plant-based protein.
- Flatbreads & Dips: Enjoy with warm pita, creamy hummus or smoky baba ganoush for a Mediterranean-inspired spread.
Tips for the Perfect Corn Pomegranate Salad
A perfectly balanced corn and pomegranate salad should be fresh, flavourful and full of texture. Here are some simple tips to get it just right:- Prevent sogginess. Pat dry ingredients, add dressing just before serving and use firm, fresh produce.
- Balance flavours: Adjust acidity with lime juice, enhance savoury depth with spices and control spice levels to taste.
- Get the right texture: Char the corn well, mix crunchy and creamy elements and toss gently to avoid breaking delicate ingredients.
Frequently Asked Questions
- Can I make Corn Pomegranate Salad ahead of time? You can prepare the salad a few hours in advance, but for the freshest taste, add lemon juice and spices just before serving.
- How long does this salad last in the fridge? It stays fresh for about 24 hours when stored in an airtight container. After that, the texture might become soggy.
- Can I use canned corn instead of fresh corn? Just rinse and drain canned corn before using it to remove excess sodium.
- What dressing goes well with this salad? A simple lemon and spice dressing works well, but you can also try a light vinaigrette or honey-lime dressing for extra flavour. Explore as much as you can and discover new combinations that suits your taste.
- Is this salad vegan and gluten-free? This Corn Pomegranate Salad is naturally vegan, gluten-free and dairy-free, making it a great choice for any diet.