Grilled Corn Avocado Salad
This grilled corn and avocado salad brings together smoky-sweet corn, creamy avocado, and a bright, zesty dressing that feels made for warm weather. It is the kind of easy side dish I love taking to cookouts because it looks beautiful, tastes fresh, and comes together without much fuss.
Equipment
- 1 Grill
- 1 Mixing Bowl
- 1 Small bowl
- 1 Sharp knife
Ingredients
- 4 ears corn on the cob husked
- 2 avocados diced
- 1.5 cups cherry tomatoes halved
- 0.25 cup red onion thinly sliced
- 0.25 cup fresh cilantro chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
Instructions
- Preheat your grill to medium-high heat. Place the husked corn directly on the grates and cook, turning occasionally, until the kernels are lightly charred in spots and tender.
- Let the corn cool just enough to handle. Use a sharp knife to slice the kernels off the cob and place them in a large mixing bowl.
- Gently fold in the avocado, cherry tomatoes, red onion, and cilantro. Try not to overmix so the avocado stays nice and chunky.
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Taste and adjust as needed.
- Pour the dressing over the salad and toss very gently. Serve right away for the best texture and freshest flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 1 day. Because avocado browns and the vegetables soften, this salad is best enjoyed fresh. If you want to make it ahead, grill the corn and mix the dressing earlier in the day, then add the avocado and toss just before serving. Reheating is not needed, since this is meant to be served chilled or at room temperature.