There’s just something magical about charred corn, creamy avocado, and a tangy lime vinaigrette that screams summer, even if you’re cozied up indoors. This salad has become a go-to in my kitchen—fresh, zesty, and bursting with flavor. Perfect for cookouts, meal prep, or just sprucing up a weeknight dinner. Let’s make something yummy today, friend!
Why You’ll Love This Recipe
I first whipped this up on a whim during a backyard BBQ, tossing together what I had on hand, and it instantly became the star of the table. That smoky-sweet corn with the rich avocado and zingy lime? Game changer.
- Ready in under 30 minutes—hello, easy weeknight win!
- Bright, fresh flavors with just the right amount of kick
- Naturally gluten-free and vegan-friendly
- Perfect as a side or light lunch
- Customizable with whatever’s in your fridge
Ingredients Breakdown
Essentials
- 4 ears of fresh corn, husked
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil (for grilling)
Pro Tips
- Char the corn directly on the grill or stovetop for extra flavor.
- Swap red onion for green onion for a milder crunch.
- A squeeze of honey in the vinaigrette balances tartness perfectly.
Step-by-Step Instructions
- Preheat a grill or grill pan over medium-high heat. Rub corn with olive oil and grill for 8–10 minutes, turning occasionally, until lightly charred. Set aside to cool.
- In a small bowl, whisk together juice of 2 limes, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 minced garlic clove, and salt + pepper to taste.
- Cut grilled corn off the cob and place in a large bowl.
- Add diced avocado, cherry tomatoes, red onion, and cilantro to the bowl with the corn.
- Drizzle salad with the lime vinaigrette and toss gently to combine.
- Chill for 10–15 minutes for flavors to meld, or serve immediately.
Chef’s Tips and Tricks
- Let the corn cool completely before mixing—nobody wants mushy avocado!
- Use a serrated knife to cut the corn off the cob easily.
- Taste your vinaigrette before you mix it in—add more lime or salt if needed.
Recipe Variations and Serving Suggestions
- Toss in black beans for extra protein and heartiness.
- Serve with grilled shrimp or chicken to make it a full meal.
- Crumble in some cotija or feta for a creamy, salty kick.
- Swap in roasted red peppers for tomatoes if that’s what you’ve got.
- Great in tacos, on top of greens, or as a dip with chips!
FAQs
Can I use frozen corn instead of fresh?
Yes! Just thaw and pan-char in a dry skillet to get that roasted flavor.
How long does this salad last?
It’s best fresh, but you can refrigerate it for up to 2 days. Just know the avocado may brown a bit.
Can I make it in advance?
Absolutely—grill the corn and prep the veggies ahead, but add avocado and vinaigrette just before serving.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 4 ears of corn, husked
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 limes, juiced
- 3 tablespoons olive oil, divided
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions:
- Grill corn over medium-high heat for 8–10 minutes until charred. Let cool and slice off the kernels.
- Whisk lime juice, 2 tbsp olive oil, Dijon mustard, garlic, salt, and pepper in a small bowl to make vinaigrette.
- In a large bowl, combine corn, avocado, tomatoes, red onion, and cilantro.
- Drizzle with vinaigrette, toss gently, and serve chilled or at room temp.
Nutrition: ~220 calories per serving
If you try this Grilled Corn and Avocado Salad, I’d love to hear what you think! Drop a comment below, tag me on Instagram @thekitchensaid, and don’t forget to share it with a friend who loves a fresh and easy dish!
