Introduction
A few Sundays ago I fired up my grill while my kids sprinted through the sprinklers. I rubbed fresh ears of corn with olive oil, sprinkled on salt and pepper, then let those kernels char just right. Tossed with juicy cherry tomatoes, peppery arugula, creamy avocado, and a bright lime-honey dressing, this Grilled Corn Salad with Avocado became an instant backyard hit—so fresh and colorful, it felt like summer in every bite.
Why Make This Recipe
- Fast & Flavorful: From husk to table in 25 minutes flat.
- Seasonal Star: Sweet summer corn gets smoky depth on the grill.
- Light Yet Satisfying: Creamy avocado and a zingy dressing keep it balanced.
- Crowd-Pleaser: Perfect for barbecues, potlucks, or a simple weeknight side.
Ingredients & Substitutions
- 5 ears fresh corn, husked
- Sub: 4 cups frozen corn, thawed & charred in a skillet
- 1½ Tbsp extra-virgin olive oil
- 2 tsp kosher salt
- ¾ tsp ground black pepper
- 1 pint cherry tomatoes, halved (~2 cups)
- 2 cups packed arugula
- Sub: baby spinach or mixed greens
- 1 medium avocado, peeled, pitted & diced
- 1 small red bell pepper, cored & finely chopped
- 4 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
For the Dressing:
- ¼ cup fresh lime juice (~2 limes)
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp honey
- 1 tsp paprika
- ¾ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp onion powder
Tip: Add a pinch of red pepper flakes to the dressing for a touch of heat.
Directions
- Grill the Corn: Preheat grill to medium (≈400°F). Rub corn with 1½ Tbsp oil; season with 2 tsp salt and ¾ tsp pepper. Grill 7 minutes, turning until lightly charred. Cool, then cut kernels off cobs into a large bowl.
- Build the Salad: Add halved tomatoes, arugula, diced avocado, chopped bell pepper, green onions, and cilantro to the bowl.
- Whisk the Dressing: In a small bowl, whisk lime juice, 2 Tbsp oil, honey, paprika, ¾ tsp salt, black pepper, and onion powder until emulsified.
- Toss & Serve: Pour dressing over salad and toss gently. Serve at room temperature.
How to Serve
Scoop into a chilled serving bowl and garnish with extra cilantro. Pair with grilled fish or chicken for a complete meal, or serve alongside tacos and margaritas.
How to Store
Store leftover salad (without avocado) and dressing separately in airtight containers up to 2 days. Add avocado just before serving to prevent browning.
Pro Tips from the Grillmaster
- Dry Corn: Pat ears dry before oiling so they develop char instead of steam.
- Even Charring: Rotate every 2 minutes for uniform color.
- Ripe Avocado: Use just-ripe avocados so cubes hold their shape.
Variations
- Cheesy Twist: Stir in crumbled cotija or feta.
- Bean Boost: Add a can of drained black beans for protein.
- Fruit & Nut: Toss in diced mango or toasted pepitas for sweetness and crunch.
FAQs
Can I roast corn indoors?
Yes—broil cobs 3–4 minutes per side on a foil-lined pan until charred.
Is this salad spicy?
Only if you add red pepper flakes. Otherwise it’s mild and refreshing.
Can I prep ahead?
Char the corn and whisk the dressing up to a day before. Assemble last-minute.
Conclusion
This Grilled Corn Salad with Avocado is effortless, vibrant, and endlessly customizable. Whip it up next time you fire up the grill—or skip the grill and char corn in a hot skillet. Either way, you’ll get that smoky-sweet summer taste in every forkful.
Grilled Corn Salad with Avocado
Ingredients
- 5 ears corn husked
- 1½ Tbsp olive oil
- 2 tsp kosher salt
- ¾ tsp black pepper
- 1 pint cherry tomatoes halved
- 2 cups arugula
- 1 avocado diced
- 1 small red bell pepper chopped
- 4 green onions sliced
- ¼ cup cilantro chopped
- Dressing:
- ¼ cup lime juice
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 tsp paprika
- ¾ tsp salt
- ¼ tsp pepper
- ¼ tsp onion powder
Instructions
- Grill oiled, seasoned corn at 400°F for 7 min; cool & cut off kernels.
- Combine kernels with tomatoes, greens, avocado, pepper, onions & cilantro.
- Whisk dressing ingredients; toss with salad and serve.