Grilled Corn Avocado Salad (Printable)
Fresh grilled corn and avocado combine with vibrant flavors for a colorful and satisfying summer salad.
# What You'll Need:
→ Main Components
01 - 4 ears fresh corn, shucked
02 - 2 medium ripe avocados, peeled, pitted, and diced
03 - 1 pint cherry tomatoes, halved
04 - 1/2 small red onion, finely chopped
05 - 1/4 cup fresh cilantro leaves, chopped
→ Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lime juice
08 - 1 teaspoon honey
09 - 1/2 teaspoon coarse kosher salt
10 - 1/4 teaspoon freshly ground black pepper
# Method:
01 - Preheat a grill to medium-high heat, cleaning grates well.
02 - Brush corn cobs lightly with olive oil. Grill corn, turning occasionally, until charred and tender, about 10 minutes.
03 - Allow grilled corn to cool slightly, then slice kernels off the cobs with a sharp knife. Place kernels in a large mixing bowl. Add diced avocados, cherry tomatoes, chopped red onion, and cilantro.
04 - In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until emulsified.
05 - Drizzle vinaigrette over salad ingredients and gently toss to coat. Serve immediately or chill briefly before serving.
# Expert Advice:
01 -
- Uses simple summer produce found at any market
- Comes together in just 20 minutes
- Naturally vegan and gluten free
- Delivers plenty of vibrant color and texture
02 -
- Perfect for make ahead gatherings flavor even improves if made a couple hours early
- Packed with vitamins fiber and healthy fats so it feels light yet filling
- Serves as a full meal or standout side for all kinds of grilled dishes
03 -
- Chill the dressing and lime juice before tossing for a super refreshing bite
- Always use a very sharp knife to cut the corn off the cob for clean easy kernels
- Do not skip soaking the corn before grilling for best results less burning more juicy crunch