Welcome summer with this tasty and gorgeous grilled corn and avocado salad! Perfect for a backyard barbecue or for adding some variety and class to a tailgate. Although it is slightly more effort than some other methods, grilling corn brings out the sugars, adding sweet juicy flavor with a crunch. Paired with the avocado and cherry tomatoes, this salad is a crowd pleaser and pairs well with many main courses.
The Ingredients
Purchasing fresh corn from your farmers market or grocery store with a reliable source of seasonal produce, is advised for best results on this grilled corn salad. Of course a ripe but slightly firm avocado will yield the most appealing chunks. Cherry tomatoes work best, but if the seasonal Romas look ripe and delicious at your store, these will also do the job. This salad’s ingredients can be a celebration of summer produce at its best, so take advantage!
Grill, Chop and Voilá
First, warm your grill to medium. Then, roast/ grill the corn, turning occasionally, until golden and some browning is visible. The timing depends on your
specific grill. Allow the corn to cool on the cob once it is off of the grill.
While the corn cobs are cooling, prepare the other ingredients.
Wash and cut cherry tomatoes, chop the avocado into large chunks, and dice onion. Rinse and dry cilantro, and then roughly chop removing most stems. Add these ingredients to a large mixing bowl or your large salad bowl along with the pressed garlic cloves.
Once the corn cobs are cool, cut the kernels from the cob on a cutting board. Transfer the grilled kernels to the mixing bowl and gently toss. Next, drizzle lime juice and olive oil gradually, while mixing. Add salt and pepper to taste.
Variations for Grilled Corn and Avocado Salad
- Adding Cotija cheese is a nice touch visually and for taste.
- You can use tortilla chips to serve this salad as an appetizer if you are looking for something festive and full of seasonal vegetables
Best Summer Grilled Corn and Avocado Salad
- Total Time: 30 minutes
- Yield: 4-5 servings 1x
Description
Perfect for a backyard barbecue or for adding some variety and class to a tailgate!
Ingredients
- 1 lb cherry or grape tomatoes, cut in half
- 4 ears grilled corn on the cob, cut off the cob
- 2 avocados, peeled, pitted, chopped in large pieces
- ½ red onion, chopped
- ¼ cup cilantro
- 2 TBSP extra virgin olive oil
- 2 – 3 TBSP lime juice from 1 – 2 limes
- 2 garlic cloves, pressed
- Splash white wine vinegar
- 1 tsp sea salt
- 1/8 tsp pepper
Optional toppings
- Cotija cheese
- Tortilla strips
Instructions
- Grill the 4 ears of corn until lightly browned for flavor, set aside to cool.
- In a large salad bowl, combine tomatoes, avocado, red onion, cilantro, and pressed garlic. Stir.
- Once the corn has cooled, cut the kernels from the cob and add to the bowl with other ingredients.
- Drizzle the lime juice (start slowly to taste), olive oil, and white wine vinegar over the top.
- Add sea salt and black pepper to taste.
- Toss the salad until mixed.
Notes
- Use fresh corn ears for best results
- Adding cojita cheese is a nice touch visually and for taste.
- You can use tortilla chips to serve this salad as an appetizer if you are looking for something festive and full of seasonal vegetables
- Prep Time: 15 min
- Cook Time: 15 min
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