It’s full of texture, with crunchy cabbage and juicy corn.
The creamy avocado dressing brings tangy, rich flavor without heaviness.
It’s bright and refreshing, perfect for warm weather gatherings or meal prep.
It’s versatile, great as a side for BBQs, Mexican dishes, or on its own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the salad:
Sweet corn (charred on the cob)
Green cabbage, finely chopped
Jicama, diced
Green onions, sliced
Fresh cilantro, chopped
Pepitas (pumpkin seeds)
Cotija cheese, crumbled (optional)
Fresh lime juice
Salt and black pepper to taste
For the creamy avocado dressing:
Ripe avocado
Plain Greek yogurt or sour cream
Avocado oil (or olive oil)
Jalapeño (stem and seeds removed)
Fresh lime juice
Fresh cilantro
Garlic cloves
Water (to thin the dressing slightly)
Honey (optional, to balance flavor)
Salt and pepper to taste
Directions
Preheat a grill (or grill pan) to medium‑high heat.
Brush the corn with oil and grill until charred spots form (about 2 minutes per side).
Remove the corn from the grill and let cool, then carefully cut the kernels off the cob.
In a large bowl, combine the charred corn kernels with chopped cabbage, jicama, green onions, cilantro, pepitas, and cotija cheese (if using).
For the dressing, place avocado, Greek yogurt or sour cream, oil, jalapeño, lime juice, cilantro, garlic, water, honey, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
Pour the creamy avocado dressing over the salad and toss to coat all ingredients evenly.
Adjust seasoning with salt and pepper as needed. Garnish with extra cotija and cilantro if desired.
Serve immediately, or refrigerate for a bit to let flavors meld.
Servings and timing
Serves: About 8 people (as a side dish)
Prep time: ~20 minutes (plus chilling if desired)
Cook time: ~5 minutes for charring corn
Total time: ~25 minutes
Variations
Add diced avocado directly into the salad for extra creaminess.
Substitute jicama with cucumber for a refreshing crunch.
Include black beans or grilled chicken for a more filling salad.
Drizzle with extra lime juice or chili powder for a spicier kick.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days; cabbage holds up well.
Freezing: Not recommended, as the creamy dressing and fresh vegetables may change texture.
Reheating: This salad is best served cold or at room temperature; no reheating needed.
FAQs
Can I make this salad without grilling corn?
Yes — you can char corn in a hot skillet or oven broiler if a grill isn’t available.
Is this salad vegan?
To make it vegan, use dairy‑free yogurt instead of Greek yogurt and omit cotija cheese.
Can I use frozen corn?
Yes — thaw and pat dry before charring in a skillet or on the grill.
What if I don’t like jalapeño?
You can omit the jalapeño or use a milder pepper to reduce heat.
How far ahead can I prepare this?
You can assemble the salad and dressing separately up to a day ahead, then toss before serving.
Can I make the dressing thicker?
Reduce the water or add more avocado or yogurt for a thicker consistency.
What pairs well with this salad?
It goes great with grilled meats, tacos, or as a side to Mexican‑style dishes.
Is this salad healthy?
Yes — it features fresh vegetables, healthy fats from avocado, and plenty of fiber.
Can I add extra herbs?
Feel free to add extra cilantro, parsley, or lime zest for more brightness.
Can I swap cabbage for lettuce?
You can use shredded lettuce, but cabbage holds up better to dressing and adds extra crunch.
Conclusion
Charred Corn Cabbage Salad with Creamy Avocado Dressing is a fresh, flavorful, and satisfying salad that brings together smoky corn, crisp vegetables, and a tangy rich dressing. It’s easy to prepare, customizable, and perfect for warm‑weather meals or gatherings.
Charred Corn Cabbage Salad with Creamy Avocado Dressing is a vibrant, crunchy salad combining smoky grilled corn, crisp cabbage, and refreshing veggies, all tossed in a rich avocado-lime dressing. It’s a perfect side or light meal for summer gatherings.
Ingredients
3 ears sweet corn, husked
1 tbsp oil (for brushing corn)
3 cups green cabbage, finely chopped
1 cup jicama, diced
3 green onions, sliced
1/2 cup fresh cilantro, chopped
1/4 cup pepitas (pumpkin seeds)
1/3 cup Cotija cheese, crumbled (optional)
Juice of 1 lime
Salt and black pepper to taste
For the creamy avocado dressing:
1 ripe avocado
1/2 cup plain Greek yogurt or sour cream
2 tbsp avocado oil or olive oil
1 small jalapeño, stem and seeds removed
Juice of 1 lime
1/4 cup fresh cilantro
1 clove garlic
2–4 tbsp water (to thin as needed)
1 tsp honey (optional)
Salt and pepper to taste
Instructions
Preheat grill or grill pan to medium-high heat. Brush corn with oil and grill, turning occasionally, until charred in spots (about 2 minutes per side).
Remove corn and let cool. Slice kernels off the cob.
In a large bowl, combine charred corn, cabbage, jicama, green onions, cilantro, pepitas, and Cotija cheese if using.
In a blender or food processor, combine avocado, yogurt or sour cream, oil, jalapeño, lime juice, cilantro, garlic, water, honey (if using), salt, and pepper. Blend until smooth and creamy.
Pour dressing over salad and toss until well coated.
Adjust seasoning with salt, pepper, or extra lime juice if desired. Garnish with extra cilantro and Cotija.
Serve immediately or refrigerate briefly to let flavors meld.
Notes
To make vegan, use plant-based yogurt and omit Cotija cheese.Char corn in a skillet or under a broiler if no grill is available.Add diced avocado, black beans, or grilled chicken for a heartier salad.Salad holds up well and is great for meal prep.
