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.
Smoky, sweet, and bright all at once, this salad is Florida summer in a bowl.
Florida sweet corn is one of those things that does not need much help, but give it a hard char and it becomes something else entirely. The smoke and caramel that come off a dry-cast iron skillet or an open flame turn corn from sweet to complex, and that shift is the whole point of this salad.
With a Michelin star landing on a Cuban restaurant in South Florida for the first time ever this summer, the flavors that have always lived in the home kitchens of this region are finally getting the wider attention they deserve. Culantro, mango, and bright lime are not exotic here. They are just what summer tastes like in Southwest Florida. You can read how we raise them here.
Ingredients
Method
- 1
Set a large cast-iron skillet over high heat, or if you have a gas stove, turn a burner to medium-high. Working with one ear at a time, char the corn directly in the dry skillet or hold it over the gas flame, turning with tongs every 30 seconds, until kernels are deeply spotted and fragrant all around, about 4 to 5 minutes per ear. Set aside to cool for 5 minutes.
- 2
Stand each cooled ear upright in a wide bowl and cut the kernels off in downward strokes, rotating the cob as you go. You should have about 3 cups of charred kernels. Let them stay in the bowl with any juices.
- 3
Whisk together the lime juice, olive oil, 0.5 teaspoon kosher salt, and a few cracks of black pepper in a small bowl until the dressing looks creamy and unified.
- 4
Add the mango, red onion, and culantro to the corn. Pour the dressing over and toss gently to coat everything.
- 5
Add the avocado last and fold it in with a light hand so the cubes stay intact. Taste and adjust salt or lime. Serve right away, or let it sit at room temperature for up to 20 minutes to let the flavors settle in together.
- 6
Transfer to a platter or serve straight from the bowl. A light scatter of flaky sea salt on top right before serving makes a real difference.
Notes from our kitchen
- Culantro is a long, serrated leaf common in Cuban, Puerto Rican, and Caribbean cooking. You can find it at most Latin grocery stores in Lee and Collier counties. It has a bolder, more pungent flavor than cilantro, so a little goes further. If you cannot find it, cilantro works fine.
- Do not add the avocado too early. It goes in last, right before serving, so it stays in clean pieces and does not turn the whole salad green.
- If you want a little heat, add one thinly sliced aji dulce pepper or half a minced serrano along with the red onion. Aji dulce gives you the Caribbean pepper flavor without serious heat.
- This salad travels well to a cookout if you pack the avocado separately and fold it in on-site.
Common questions
Can I use frozen corn instead of fresh?
Fresh Florida sweet corn in season is worth seeking out here, because the charring is a big part of what makes the dish. Frozen corn can work in a pinch, but thaw and pat it very dry first, then char it in a hot dry skillet in a single layer so it actually colors instead of steams.
What is culantro and where do I find it?
Culantro is a broad, flat herb with serrated edges and a strong grassy, citrusy flavor. It is a staple in Cuban and Caribbean sofrito. Look for it at Latin markets, Asian grocery stores, or well-stocked produce stands around Fort Myers and Naples. In a pinch, fresh cilantro is a fair substitute, though the flavor is milder.
Can I make this ahead of time?
You can char the corn, make the dressing, and prep the mango and onion a few hours ahead and refrigerate everything separately. Combine it all and add the avocado right before you serve. The dressed salad without avocado will hold in the refrigerator for about 4 hours.
What goes well with this salad?
It is a natural beside grilled mahi, whole roasted snapper, or anything with Cuban or Caribbean seasoning. It is also great alongside grilled chicken thighs with a simple mojo marinade.