Charred Corn Avocado Rice Salad

Charred sweetcorn and creamy avocado in a bright lime rice salad. Let the rice stop steaming before adding avocado so it stays fresh and firm.

Why you’ll love this recipe

• Charred sweetcorn and creamy avocado in a bright lime rice salad.
• Let the rice stop steaming before adding avocado so it stays fresh and firm.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 1/2 cups corn
• 1 avocado, diced
• 3/4 cup rice
• 1 tomato, diced
• 1 lime, juiced
• 1 tbsp olive oil
• 1 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Bring rice and measured water to a boil, cover and simmer low 15 minutes. Rest 5 minutes, then spread in a shallow bowl to release steam.

2. 02

   Heat half the oil in a skillet and char corn 5–7 minutes

   Heat half the oil in a skillet and char corn 5–7 minutes.

3. 03

   Whisk remaining oil with lime juice

   Whisk remaining oil with lime juice. Fold into the warm rice with corn and tomato.

4. 04

   Bring it together

   Gently add avocado and serve promptly; refrigerate leftovers within 2 hours.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Let the rice stop steaming before adding avocado so it stays fresh and firm.

Make it your own

Use cooked quinoa instead of rice.

What to serve with it

Dress just before serving and keep warm components separate until plating. Offer toasted bread on the side if desired; bread is an optional extra.

Storage & reheating

Refrigerate promptly in a covered container within 2 hours. Keep dressing and fresh greens or avocado separate when possible. Use within 2 days and serve chilled; do not reheat the assembled salad.