Best Fresh Grilled Corn Avocado Salad

This fresh grilled corn avocado salad is the ultimate summer side dish. After making it dozens of times, I’ve discovered the trick to keeping it crispy and light. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Summer Yogurt Parfait with Fresh Berries and Honey and Easy Slow Cooker Buffalo Chicken Chili Recipe.

What You'll Need for Best Fresh Grilled Corn Avocado Salad

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 6 ears of corn
• 2 ripe avocados
• 1 pint cherry tomatoes
• 1 small red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• Optional: 1/2 cup crumbled feta cheese
• Optional: 1/4 cup chopped fresh jalapeño

How to Make Best Fresh Grilled Corn Avocado Salad

1. Preparation: Preheat grill to medium-high heat. Husk corn and brush with 1 tablespoon olive oil. In a large bowl, whisk together remaining olive oil, lime juice, salt, black pepper, and chili powder. Set aside.
2. Grill the corn: Grill corn for 10-15 minutes, turning occasionally, until charred and tender. Let cool, then cut kernels off the cob.
3. Prepare the salad: Dice avocados, cherry tomatoes, and red onion. In a large bowl, combine corn, avocados, tomatoes, onion, and cilantro. Pour dressing over the salad and toss to combine.
4. Serve: Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to let flavors meld. Top with feta cheese and jalapeño if desired.

Storing & Reheating Best Fresh Grilled Corn Avocado Salad

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the dressing and cut the vegetables ahead of time, but wait to combine them until ready to serve.

Freezing Best Fresh Grilled Corn Avocado Salad

Not suitable for freezing.

How to Reheat Without Drying It Out

Oven: Not necessary, as this salad is best served cold or at room temperature. Microwave: Not recommended, as it can make the avocados mushy.

Recipe Notes

• Chef tip: For a smoky flavor, grill the corn in a cast iron skillet on the grill.
• Best substitution: Substitute canned corn for fresh if needed, but fresh corn has the best flavor.
• Make-ahead: Prepare the dressing and cut the vegetables ahead of time, but wait to combine them until ready to serve.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If the salad seems dry, add a little more lime juice or olive oil.

Best Fresh Grilled Corn Avocado Salad

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 6 ears of corn
• 2 ripe avocados
• 1 pint cherry tomatoes
• 1 small red onion
• 1/2 cup chopped fresh cilantro

Seasonings

• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder

Optional Toppings

• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh jalapeño

Instructions

1. Preparation: Preheat grill to medium-high heat. Husk corn and brush with 1 tablespoon olive oil. In a large bowl, whisk together remaining olive oil, lime juice, salt, black pepper, and chili powder. Set aside.
2. Grill the corn: Grill corn for 10-15 minutes, turning occasionally, until charred and tender. Let cool, then cut kernels off the cob.
3. Prepare the salad: Dice avocados, cherry tomatoes, and red onion. In a large bowl, combine corn, avocados, tomatoes, onion, and cilantro. Pour dressing over the salad and toss to combine.
4. Serve: Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to let flavors meld. Top with feta cheese and jalapeño if desired.

Notes

• Chef tip: For a smoky flavor, grill the corn in a cast iron skillet on the grill.
• Best substitution: Substitute canned corn for fresh if needed, but fresh corn has the best flavor.
• Make-ahead: Prepare the dressing and cut the vegetables ahead of time, but wait to combine them until ready to serve.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If the salad seems dry, add a little more lime juice or olive oil.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not suitable for freezing.
• Oven reheat: Not necessary, as this salad is best served cold or at room temperature.
• Microwave reheat: Not recommended, as it can make the avocados mushy.
• Make ahead: You can prepare the dressing and cut the vegetables ahead of time, but wait to combine them until ready to serve.

Nutrition Per Serving

• Calories: 220
• Protein: 5g
• Fat: 16g
• Carbs: 20g
• Fiber: 5g
• Sugar: 4g
• Sodium: 400mg
• Cholesterol: 0mg
• Sat. Fat: 2.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Fresh Grilled Corn Avocado Salad FAQs

A Warm Final Note

I can’t wait for you to try Best Fresh Grilled Corn Avocado Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!