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Grilled Corn Salad with Tomatoes and Avocado

Grilled Corn Salad

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword grilled-corn-salad, grilled-corn-tomato-avocado-salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups
Author Melissa Sperka


  • 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


  • 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.