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Grilled Corn Salad with Avocado

A vibrant and refreshing Grilled Corn Salad with the creaminess of avocado and a mix of colorful vegetables, perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Salad, Side Dish
Cuisine American, Healthy, Vegetarian
Servings 6 servings
Calories 150 kcal

Ingredients
  

For the salad

  • 5 ears fresh corn (husked with silks removed) Grill for best flavor.
  • 1 1/2 tablespoons extra-virgin olive oil For grilling corn.
  • 2 teaspoons kosher salt For seasoning corn.
  • 3/4 teaspoon ground black pepper For seasoning corn.
  • 1 pint halved cherry tomatoes (about 2 cups) Add freshness.
  • 2 cups packed arugula For a peppery flavor.
  • 1 medium avocado (peeled, pitted, and diced) Use ripe avocados.
  • 1 small red bell pepper (cored and finely chopped) For sweetness and color.
  • 4 stalks green onions (finely chopped) For a mild onion flavor.
  • 1/4 cup chopped fresh cilantro For garnish.

For the dressing

  • 1/4 cup fresh lime juice (from about 2 limes) Adjust to taste.
  • 2 tablespoons extra-virgin olive oil For the dressing.
  • 1 tablespoon honey For sweetness.
  • 1 teaspoon paprika For added flavor.
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder

Instructions
 

Preparation

  • Preheat the grill to medium (about 400 degrees F).
  • Rub the corn with olive oil and sprinkle it with salt and pepper.
  • Grill the corn for 7 minutes, turning every few minutes, until the ears are lightly browned.
  • Remove from the grill and let cool.
  • Carefully cut the kernels from the cob and transfer them to a large mixing bowl.
  • Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro to the bowl.

Dressing

  • In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder.
  • Pour the dressing over the salad and toss to combine.

Serving

  • Serve at room temperature.

Notes

Best enjoyed fresh but can be stored in an airtight container for 1-2 days in the refrigerator. Add avocado just before serving.
Keyword Avocado Salad, Grilled Corn Salad, Healthy Salad, Potluck Recipe, Summer Salad