Grilled Corn & Avocado Salad
Serves 6 servings
Prep: 20 minutes • Cook: 15 minutes
Smoky grilled corn tossed with creamy avocado, juicy tomatoes, red onion, cilantro, and a bright fresh lime dressing. Packed with fiber, colorful vegetables, and satisfying healthy fats, this refreshing side combines the best of the grill with fresh summer flavor.
Ingredients
- 4 ears fresh corn, husks and silk removed
- 1 teaspoon olive oil
- 2 ripe avocados, diced
- 1 1/2 cups cherry or grape tomatoes, halved
- 1/3 cup finely diced red onion
- 1/3 cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the grill to medium-high heat, about 400°F. Lightly brush the corn with 1 teaspoon olive oil.
- Grill the corn for 10 to 12 minutes, turning every few minutes, until tender with lightly charred kernels. Remove from the grill and allow it to cool.
- Cut the kernels from the cobs and place them in a large bowl with the tomatoes, red onion, and cilantro.
- Whisk together the extra-virgin olive oil, lime juice, lime zest, cumin, smoked paprika, salt, and black pepper. Pour over the corn mixture and toss gently.
- Add the diced avocado and gently fold it into the salad without mashing the pieces.
- Taste and adjust the lime juice or seasoning if needed, then serve immediately or refrigerate briefly before serving.
Notes & Tips
- Allow the grilled corn to cool before adding the avocado so the avocado stays firm and fresh.
- For extra heat, add a finely diced jalapeño or a pinch of cayenne pepper.
- Crumbled cotija or feta cheese makes a great addition for extra tangy flavor.
- The corn can also be charred on the Blackstone over medium-high heat.
- If preparing ahead, combine everything except the avocado and add it shortly before serving.
Nutrition:
235 cal • 5g protein • 14g fat • 27g carbs