Grilled Corn Avocado Tomato Salad
- A vibrant summer salad combining smoky grilled corn, creamy avocado, and juicy tomatoes.
- Perfect balance of flavors with a zesty lime dressing.
- Ideal as a side dish or light meal on warm days.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad & Dessert
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 2 ears of corn, husked
- 1 tablespoon olive oil (for brushing corn)
- Pinch of salt (for corn)
- 1 large ripe avocado, diced into ½-inch cubes
- 1 cup cherry tomatoes, halved
- ¼ medium red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 small jalapeño, seeds removed and finely diced
- Optional: ½ cup black beans, rinsed and drained
- Optional: ⅓ cup crumbled feta cheese
Instructions
- Preheat your grill to medium-high heat (375-400°F).
- Remove husks and silk from corn. Brush each ear lightly with olive oil and sprinkle with a pinch of salt.
- Place corn directly on the grill grates. Turn every 2-3 minutes until all sides have light charring, about 8-10 minutes total.
- Allow grilled corn to cool for 5 minutes until comfortable to handle.
- Stand each cob vertically on a cutting board and cut downward to remove kernels. Collect all kernels in a large bowl.
- Prepare the fresh ingredients: halve the cherry tomatoes, dice the avocado, and thinly slice the red onion.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper until emulsified.
- In a large bowl, gently combine corn kernels, diced avocado, halved cherry tomatoes, and sliced red onion.
- Pour the prepared dressing over the salad ingredients and gently toss to coat everything evenly.
- Just before serving, sprinkle chopped cilantro over the salad and give it one final gentle toss.
- Taste and adjust seasoning as needed before serving.
Notes
- For the best flavor, serve this salad at room temperature rather than cold.
- To make ahead: prepare corn, tomatoes, and onions; add avocado and dressing just before serving.
- For a spicier version, include the optional jalapeño or add a pinch of red pepper flakes.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cup
- Calories: 205
- Sugar: 4
- Sodium: 185
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 13
- Carbohydrates: 16
- Fiber: 4
- Protein: 3
Keywords: grilled corn avocado tomato salad, summer salad, corn avocado salad, fresh tomato salad, grilled vegetable salad