Grilled corn and avocado salad is a vibrant dish perfect for summer barbecues or a quick healthy lunch. This salad combines smoky grilled corn, creamy avocado, and fresh vegetables, all tossed in a tangy lime dressing. It’s simple to prepare, nutrient-packed, and bursting with flavor.
Why You’ll Love This Salad
- Versatile: A perfect side dish or light main course.
- Fresh and Flavorful: Bursting with summer ingredients and zesty lime.
- Quick and Easy: Minimal prep and ready in under 30 minutes.
How to Make Grilled Corn and Avocado Salad
This salad starts with sweet corn charred on the grill to bring out its natural sugars. Combine the grilled kernels with ripe avocado, cherry tomatoes, red onion, and cilantro for a refreshing base. A zesty lime dressing ties everything together, balancing the creamy and smoky flavors.
Step-by-Step Instructions
- Prepare the Corn: Preheat your grill to high. Grill the husked corn, turning often, until charred in spots (8-10 minutes). Let cool slightly, then slice kernels off the cob.
- Mix the Base: In a large mixing bowl, combine grilled corn kernels, avocado cubes, cherry tomato halves, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until emulsified.
- Toss and Serve: Drizzle the dressing over the salad and gently toss to coat. Adjust seasoning as needed and serve.
Variations
- Spicy Kick: Add diced jalapeño or a pinch of chili powder for heat.
- Cheesy Delight: Sprinkle crumbled feta or cotija cheese for added richness.
- Protein Boost: Add grilled shrimp, chicken, or black beans for a heartier dish.
- Leafy Greens: Serve on a bed of arugula or spinach for added nutrients.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Prevent Browning: Press plastic wrap directly onto the surface of the salad to reduce avocado browning.
- Dressing Tip: Keep dressing separate if planning to store, and add just before serving.
Grilled Corn and Avocado Salad
4
servings10
minutes10
minutesIngredients
4 ears of corn, husked
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
2 tbsp fresh lime juice
1 tsp honey or maple syrup
Salt and pepper, to taste
Directions
- Grill corn until lightly charred, about 10 minutes. Slice kernels off the cob.
- Combine corn, diced avocado, cherry tomatoes, red onion, and cilantro in a bowl.
- Whisk olive oil, lime juice, honey, salt, and pepper in a small bowl.
- Drizzle dressing over the salad and gently toss to combine. Serve immediately.
FAQ
Q: Can I make this salad ahead of time?
A: Yes, prepare all the ingredients in advance, but add the avocado and dressing just before serving to prevent browning.
Q: What can I substitute for cilantro?
A: Use parsley or basil for a similar fresh herb flavor.
Q: Is this recipe gluten-free?
A: Yes, all ingredients are naturally gluten-free.
