This vibrant Grilled Corn Salad is filled with sweet grilled corn, cherry tomatoes, red onion and diced avocado. It’s tossed in a scrumptious homemade lime vinaigrette. Enjoy it as a side dish, as a topping for salads or with tortilla chips for dipping.
Grilled Corn Tomato and Avocado Salad
When Summer garden season is in full swing and all of the fresh farm stand vegetables begin to arrive, I can’t get enough of fresh salads like this Grilled Corn Salad. Warm weather salads are not only simple to prepare but, the ingredients are available in abundance. This vibrant colorful dish is always a pretty addition to the table.
- This grilled corn salad can be served as a side dish to accompany your favorite South of the border meal.
- Enjoy as a dip with tortilla chips, a topping for tacos, fajitas or as a condiment on top of a grilled steak or chicken salad.
- This recipe easily doubles or triples if you’re feeding a crowd.
- Due to the fact that avocado oxidizes quickly, it’s best to add it just before serving, if making in advance.
- This salad can be served at room temperature or chilled. Again, if making in advance, just add the avocado before serving.
The fresh farm stand flavors appeal to my personal taste and that coupled with easy preparation makes this grilled corn salad a winning combination in my book.
Ways to Serve
I serve this fresh salad as a dip, on taco salads and as a condiment for grilled chicken or pork. You can also enjoy this as a side dish salad with any of your favorite grilled entrees.
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Helpful Kitchen Items:
Grilled Corn Salad
Servings: 4 cups
Ingredients
- 3 large ears corn husks removed
- 1 Tbsp butter melted
- salt to taste
- 1 medium Haas avocado peeled & cubed [just before adding to the salad]
- 1 pint cherry tomatoes halved
- 1/2 cup red onion or shallots small dice
- Dressing:
- 1/4 cup chopped cilantro
- 2 Tbsp olive oil
- 3 Tbsp lime juice
- 2 Tbsp honey
- 1/2-1 tsp garlic salt
- 1/2-1 tsp red pepper flakes
- black pepper to taste
Instructions
- Brush the corn with melted butter and sprinkle lightly with salt.
- Grill over medium-high heat for 10-12 minutes, turning for even browning. Use a sharp knife to remove the kernels from the cob. Cool slightly before adding to the remaining ingredients.
- In a medium bowl, whisk together the dressing ingredients. Begin with 1/2 tsp of garlic salt and red pepper flakes, then adjust to your taste.
- If serving chilled, toss the grilled corn, cherry tomatoes and red onion with the dressing. Cover and chill.
- Peel and cube the avocado mixing into the salad just before serving.
- If serving immediately, toss all of the ingredients together and serve at room temperature.
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Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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