Looking for a fresh, vibrant salad that perfectly captures the essence of summer? This Grilled Corn Salad with Avocado is exactly what you need. I’ve combined smoky grilled corn with creamy avocado and a zesty lime dressing to create a dish that’s both refreshing and satisfying. Whether you’re hosting a backyard BBQ or need a quick weeknight side dish, this recipe delivers incredible flavor with minimal effort.
Ingredients
- 4 ears of fresh corn, husked
- 2 ripe avocados, diced
- 1 red bell pepper, finely diced
- 1/2 red onion, finely chopped
- 1/3 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 limes, juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400°F). If you don’t have a grill, you can use a grill pan on the stovetop.
- Brush the corn with a light coating of olive oil and season with salt and pepper.
- Grill the corn for 10-12 minutes, rotating every 2-3 minutes until you see nice char marks and the kernels are tender.
- Let the corn cool for about 5 minutes, then carefully cut the kernels off the cob using a sharp knife.
- In a large bowl, combine the grilled corn kernels, diced avocado, bell pepper, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, and chili powder.
- Pour the dressing over the salad and gently toss to combine. Season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6
Recipe Notes
To make this recipe even more successful, keep these helpful tips in mind:
- Choose corn that feels firm and heavy for its size, with fresh-looking husks.
- To tell if an avocado is ripe, gently press near the stem end – it should yield slightly but not be mushy.
- Make sure your corn has cooled sufficiently before cutting it off the cob to avoid steam burns.
- If preparing ahead, add the avocado just before serving to prevent browning.
- Store any leftovers in an airtight container with plastic wrap pressed directly onto the surface of the salad to prevent oxidation.
- For a spicier version, add one finely diced jalapeño pepper to the mix.
- You can make this salad up to a day ahead (without the avocado) – the flavors actually improve as they meld together.
Grilled Corn Salad with Avocado
A fresh, vibrant salad that perfectly captures the essence of summer. Smoky grilled corn, creamy avocado, and a zesty lime dressing create a refreshing and satisfying dish.
Ingredients
- 4 ears of fresh corn husked
- 2 ripe avocados diced
- 1 red bell pepper finely diced
- 1/2 red onion finely chopped
- 1/3 cup fresh cilantro chopped
- 2 tablespoons olive oil
- 2 limes juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400°F). If you don't have a grill, you can use a grill pan on the stovetop.
- Brush the corn with a light coating of olive oil and season with salt and pepper.
- Grill the corn for 10-12 minutes, rotating every 2-3 minutes until you see nice char marks and the kernels are tender.
- Let the corn cool for about 5 minutes, then carefully cut the kernels off the cob using a sharp knife.
- In a large bowl, combine the grilled corn kernels, diced avocado, bell pepper, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, and chili powder.
- Pour the dressing over the salad and gently toss to combine. Season with salt and pepper to taste.
