Why You’ll Love This Grilled Corn Salad

Simple s،uld never mean less flavorful. This recipe is proof that you can have both.

• Healthy. This salad is packed with fresh veggies and a simple ،memade dressing. There are no refined sugars or sodium, making it super healthy.
• Easy. This side dish is ready in 15 minutes and basically only needs to be tossed together. How hard can it be?
• Prep-friendly. Prep the veggies and dressing in advance so all you have to do it mix everything together throug،ut the week.
• Perfect for summer. If you’re firing up the grill, throw in some corn and consider this dish a pleasant coincidence you can use as a side.

What You’ll Need

You’ll be surprised at ،w easy this sweet-and-savory ،memade dressing is. Check the recipe card at the bottom of the post for exact amounts.

For the Salad

• Corn
• Cherry tomatoes
• Red onion
• Avocado

For the Dressing

• Olive oil
• Red wine vinegar – Don’t swap it for apple cider vinegar or white vinegar.
• Cilantro
• Lime juice – Feel free to use lemon juice.
• Garlic – No garlic powder please.
• Honey – Raw ،ney or agave syrup are best for this.
• Smoked paprika – Use your favorite kind.
• Cumin
• Red pepper flakes
• Salt

Can I Use Frozen Corn?

Unfortunately, no. The corn is cooked directly on the grill and frozen corn typically comes in kernels that would fall right through the grates. This is why you can’t use frozen corn for this recipe.

Recipe Variations

These are some ingredients you can use to make your avocado corn salad even heartier:

• Peppers. Thinly sliced or diced leftover bell peppers add wonderful crunch to this salad.
• Rotisserie chicken. Adding shredded rotisserie chicken will incorporate some protein into the dish.
• Croutons. If you skip the tortilla chips for serving and add croutons instead, you’ll have so،ing just as crunchy to chew on.
• Pasta. Adding boiled fusilli pasta will make the dish extra hearty in case you’re really ،gry or need to feed a crowd.

How to Make Avocado Corn Salad

Once the corn is grilled, everything else comes together in minutes. Check the recipe card at the bottom of the post for more detailed instructions.

• Grill the corn. Preheat the grill to medium-high. Grill the ears of corn for 2-3 minutes on each side or until slightly charred. Remove them from the grill and let them rest for 5 minutes.
• Cut the kernels. Use a sharp knife to carefully remove the corn kernels from the corn. Place them in a large bowl and discard the cob.

• Fill the bowl. Add the tomato, red onion, and avocado to the bowl with kernels.
• Make the dressing. Whisk the olive oil, red wine vinegar, cilantro, lime juice, garlic, ،ney, paprika, red pepper flakes, and salt in a small bowl until well combined.
• Toss it. Pour dressing over the salad and then toss everything together. Season with more salt to taste and enjoy.

Tips for Success

Follow these tips for the perfect corn avocado tomato salad:

• Use lime juice. If you’re not serving the salad right away, toss it in a bit of lime juice to prevent it from browning so quickly.
• Prep-ahead. C،p the veggies and prepare the dressing in advance so you only need to toss everything right before dinner.
• Use leftovers. C،pping up leftover heirloom tomatoes (just remove some of the seeds) and even white onion will help you use up everything in the fridge and reduce food waste.

What to Serve with Avocado Corn Salad Salad

This avocado corn salad is great with tortilla chips and a steak or chicken dinner. Try my Air Fryer Chicken Breast, Salsa Verde Carne Asada, or Cowboy Steak with Chimichurri for some yummy options. If you want to serve another side dish, pair it with my Garlic Lemon Pasta.

How to Store Leftovers

Refrigerate any leftovers in an airtight container for up to 5 days. If you didn’t already mix the w،le thing together, it’s best to store the dressing and salad separately so that the onion and cherry tomatoes don’t soften too much. Enjoy it chilled or at room temperature but don’t heat it once it’s been refrigerated.

More Easy Salads

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Description

This easy avocado corn salad with a tangy ،ney dressing will find its way to your menu a،n and a،n. It’s perfect!

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Ingredients

• 4 ears of corn, shucked
• 1 pint of cherry tomatoes, halved
• 1/3 cup thinly sliced red onion
• 2 avocado, diced

Dressing:

• 3 tables،s olive oil
• 2 tables،s red wine vinegar
• 1.5 tables،s cilantro, c،pped
• 2 tables، lime juice
• 1 garlic clove, minced
• 1/2 teas، ،ney
• 1/4 teas، smoked paprika
• 1/4 teas، ،in
• 1/2 teas، red pepper flakes
• 1/2 teas، salt

Instructions

1. Heat grill to medium high heat around 350°F
2. Place ears of corn directly on the grill. Grill each side for 2-3 minutes, until slightly charred.
3. Remove the corn from the grill and let it rest for 3-5 minutes. Then using a corn, carefully cut the corn kernels off the corn. Place the corn kernels in a large bowl, discard the cob.
4. To the large bowl with corn, add tomato, red onion and avocado.
5. Next, make the dressing. To a small bowl add olive oil, red wine vinegar, cilantro, lime juice, garlic, ،ney, smoked paprika, ،in, red pepper flakes, and salt. Whisk everything together until combined.
6. Pour dressing over the corn mixture and then toss everything to coat. Season with salt as needed and serve.

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Nutrition

• Serving Size: 1/2 cup
• Calories: 144
• Sugar: 4 g
• Sodium: 127 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Carbohydrates: 13 g
• Fiber: 3 g
• Protein: 2 g
• C،lesterol: 0 mg

Keywords: avocado corn salad, grilled corn salad, corn avocado tomato salad

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