Grilled Corn and Avocado Salad

This Grilled Corn and Avocado Salad is fresh, zesty, and perfect for your next family BBQ. The smoky grilled corn pairs beautifully with creamy avocado and tangy lime. It is an easy side dish that will disappear fast every single time.

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Course: Salad, Side Dish

Cuisine: American

Keyword: Avocado Salad, Easy Side Dish, Grilled Corn, Summer BBQ Recipe

Prep Time: 15

Cook Time: 10

Servings: servings

Calories: 165kcal

Ingredients

3 cups corn kernels (about 4 to 5 fresh ears of corn)
2 avocados, diced
1 cup cherry tomatoes, halved
¼ cup red onion, diced
¼ cup fresh cilantro, chopped
Juice of 2 limes
1 tbsp olive oil
Salt and pepper to taste

Instructions

Grill the corn. Put your husked ears of corn right on a hot grill. Cook them for about 10 minutes. Turn them every few minutes so they get a nice char on all sides.
Cool and cut. Let the corn cool down so you do not burn your fingers. Then, carefully slice the sweet kernels off the cob into a large bowl.
Mix it up. Toss the diced avocados, cherry tomatoes, red onion, and fresh cilantro into the bowl with your corn.
Make the dressing. In a small bowl, whisk the fresh lime juice and olive oil together.
Toss gently. Pour the dressing over the salad. Add a pinch of salt and pepper. Stir it very gently so you do not mash up those beautiful avocados.
Serve and enjoy. You can eat this right away or let it chill in the fridge for a bit.

Notes

Char for Flavor: Don’t skip the grill; the smoky char is the secret to this dish.
Prep Early: Grill corn a day ahead, slice off the cob, and refrigerate until ready.
Spice it Up: Add 1/2 tsp chili powder or a dash of hot sauce to the dressing.
Add Cheese: Sprinkle with feta or cotija for a salty, creamy bite.
Keep Fresh: Fold in diced avocado right before serving to keep it firm and green.

Nutrition

Calories: 165kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Fiber: 4g