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Ingredients
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Charred Avocados & Assembly
Charred Corn Salsa
Optional Garnishes
Method
Charred Corn Salsa
- 1
Char the corn
Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot (2–3 minutes). If using fresh corn, rub the kernels with 1 tablespoon melted butter or 1 tablespoon olive oil. Add the corn to the hot pan in an even layer and let it sit undisturbed for 2–3 minutes to develop a deep golden char. Stir and let char another 2 minutes until some kernels are well browned. If using frozen thawed corn, dry it in a towel then proceed the same way. Remove from heat and transfer to a bowl to cool slightly.
- 2
While still warm, add the quartered tomatoes, diced red onion, minced jalapeño, chopped cilantro, 1 tablespoon lime juice, smoked paprika, cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the charred corn. Stir to combine and taste — adjust lime, salt, or heat as desired. Set aside to let flavors meld (10 minutes).
Charred Avocados & Assembly
- 3
Prepare the avocados
Preheat a grill pan or outdoor grill to high (or use the same hot cast-iron skillet after wiping out excess char). Halve the avocados lengthwise and remove the pits. Lightly brush the cut surfaces with 1 tablespoon olive oil to prevent sticking and encourage browning.
- 4
Place the avocado halves cut-side down on the hot grill or skillet. Press gently and leave undisturbed 2–3 minutes until well charred with dark grill marks. Flip and warm the skin side 30–45 seconds. Remove avocados to a plate, drizzle with the remaining 1 tablespoon olive oil and 1 tablespoon lime juice, then season with 1 teaspoon coarse sea salt and 1 teaspoon freshly ground black pepper (adjust to taste).
- 5
Assemble
Lay a bed of arugula on a serving platter or on individual plates. Halve the charred avocado halves into quarters or leave as halves, as you prefer. Spoon the charred corn salsa generously over and around the avocados. Scatter optional garnishes: crumbled cotija or feta, a light drizzle of chili oil or hot sauce, and lime wedges on the side. Serve immediately while warm.
Final Adjustments
- 6
Taste and finish: taste one bite and add a pinch more salt, a squeeze more lime, or extra cilantro if desired. If serving family-style, provide extra lime wedges and chili oil at the table.