This Grilled Corn and Avocado Salad is a vibrant, fresh, and satisfying dish perfect for busy weeknights or summer gatherings.
Packed with fiber-rich corn, creamy avocado full of heart-healthy fats, and zesty lime, it’s light yet nourishing.
Ready in just 20 minutes, it’s an easy, plant-based option that delivers flavor, texture, and nutrition in every bite.
Grilled Corn and Avocado Salad
Equipment
- 1 outdoor or indoor grill pan
- 1 large mixing bowl
- 1 Sharp Knife
- Measuring spoons
Ingredients
- 5 ears fresh sweet corn husked and cleaned
- 8 tablespoons olive oil divided
- 2 medium ripe avocados diced
- ½ red bell pepper diced (or 1 Roma tomato, diced)
- 3 –4 tablespoons fresh lime juice
- 2 –4 tablespoons fresh cilantro minced
- 1 –2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare the Corn: Start by carefully removing the husks and silks from all five ears of fresh sweet corn. Rinse them briefly under cold water to remove any remaining silk strands, then pat dry with a clean kitchen towel. This ensures the corn will grill evenly and prevents sticking.
- Preheat the Grill: Preheat your outdoor grill to medium-high heat. If using an indoor grill pan, place it on the stovetop and heat over medium-high for about 5 minutes. You want the grill surface hot enough to sear the corn, creating those beautiful grill marks, without burning the kernels.
- Oil the Corn: Drizzle about 3 tablespoons of olive oil over the corn. Use a brush or your hands to evenly coat each ear of corn. This not only prevents sticking to the grill but also enhances the corn’s natural sweetness and promotes a golden, lightly charred exterior.
- Grill the Corn: Place the oiled corn directly on the grill. Turn the ears every minute or two, rotating them a quarter turn each time to ensure they cook evenly. The corn should develop a light char in spots without burning. Depending on your grill’s heat, this process should take roughly 7–8 minutes. Pay close attention and adjust the position of the corn as needed for even cooking.
- Cool and Cut the Kernels: Once the corn is fully grilled and slightly charred, transfer it to a cutting board. Allow it to cool for a few minutes until it’s easy to handle. Using a sharp knife, carefully cut the kernels off each cob, holding the ear upright and slicing downward. Place the kernels into a large mixing bowl.
- Prepare the Avocado: While the corn is cooling, cut the ripe avocados in half, remove the pit, and scoop out the flesh. Dice the avocado into small, uniform pieces for easy mixing and even distribution in the salad. Gently add the diced avocado to the bowl with the corn.
- Chop the Bell Pepper or Tomato: Dice ½ of a red bell pepper into small pieces, or use 1 Roma tomato if preferred. The small size ensures each bite is balanced with corn and avocado. Add the diced vegetable to the bowl, combining it with the corn and avocado.
- Add the Dressing and Herbs: Pour 3–4 tablespoons of fresh lime juice over the salad. Sprinkle in 2–4 tablespoons of finely minced fresh cilantro.Add 1–2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper. These quantities can be adjusted according to your taste.
- Combine Gently: Using a large spoon or spatula, gently fold all the ingredients together. Be careful not to mash the avocado. The goal is to coat all the corn and veggies evenly with the olive oil, lime juice, and seasonings while keeping the textures distinct and fresh.
- Taste and Adjust: Taste the salad and adjust the seasoning as needed. You can add a little more salt, pepper, or lime juice depending on preference. For a hint of heat, consider adding a pinch of cayenne pepper or red chili flakes. This is also the step to incorporate any optional add-ins, such as chopped green onions or a sprinkle of feta cheese.
- Serve Immediately: For the best flavor and texture, serve this salad immediately while the corn is slightly warm and the avocado is creamy. If needed, it can be stored in an airtight container in the refrigerator for up to 4 days, but note that avocado may darken over time. Avoid freezing, as the avocado and fresh vegetables will lose their texture.
- Optional Presentation Tip: For a visually appealing presentation, garnish with extra cilantro leaves and a lime wedge on the side. Serve in a large bowl or individual plates to highlight the colorful corn, avocado, and bell pepper combination. This makes the dish as beautiful as it is delicious.
Notes
- Use ripe but firm avocados to maintain texture and prevent mushiness.
- Adjust lime juice, salt, and pepper to taste; fresh citrus can vary in intensity.
- Grill the corn evenly by turning frequently to avoid burning while getting nice char marks.
- Add optional ingredients like cayenne pepper, feta, or green onions for extra flavor.
- This salad is best served immediately but can be refrigerated for up to 4 days in an airtight container. Avoid freezing.
- For a milder flavor, roast corn indoors using an oven or stovetop grill pan.
Chef’s Secrets For Perfect Salad
One of the key secrets to making this salad truly exceptional is balancing textures.
Grilled corn should be slightly crisp with a touch of char, while avocado remains creamy and smooth.
Avoid overripe avocados, as they can become too mushy and overpower the salad.
When grilling the corn, rotate frequently to ensure even cooking and prevent hot spots from burning the kernels.
Using freshly squeezed lime juice instead of bottled juice brightens the flavor and enhances the natural sweetness of the corn.
Lastly, gently fold the ingredients together rather than stirring vigorously to maintain the integrity of the avocado and vegetables.
Serving Suggestions For Every Occasion
This salad is versatile and pairs well with a variety of meals.
Serve it as a refreshing side alongside grilled chicken, fish, or steak for a summer barbecue.
It also works beautifully as a light, standalone vegetarian lunch or as a topping for tacos, grain bowls, or roasted vegetables.
Garnish with extra cilantro or a sprinkle of feta cheese for a more elegant presentation.
The combination of flavors and textures makes it suitable for casual weeknight dinners, picnic spreads, or festive potlucks.
Storage Tips To Keep Fresh
To preserve freshness, store the salad in an airtight container in the refrigerator for up to 4 days.
Keep in mind that avocado may brown slightly over time; tossing with additional lime juice can help slow oxidation.
Avoid freezing this salad, as the texture of both corn and avocado will suffer.
If you want to prep ahead, consider grilling the corn in advance and storing it separately, then combining with avocado, bell pepper, and dressing just before serving.
This ensures a fresh, crisp, and vibrant salad every time.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, you can prep the corn and chop the vegetables ahead of time.
However, it’s best to combine the avocado with the corn and dressing just before serving to prevent browning and maintain a fresh texture.
2. Can I use frozen corn instead of fresh?
Frozen corn can be used if fresh corn isn’t available. Thaw and pat dry before grilling or roasting to avoid excess moisture.
While the flavor won’t be identical, it still makes a delicious salad.
3. How do I prevent avocado from turning brown?
Use ripe but firm avocados and toss them with fresh lime juice immediately after dicing. This helps slow oxidation.
For longer storage, store avocado separately from other salad ingredients and combine just before serving.
4. Can I add protein to make it a full meal?
Absolutely! Grilled chicken, shrimp, black beans, or chickpeas make great additions.
They complement the creamy avocado and sweet corn while boosting the protein content of the dish.
5. Is this salad suitable for meal prep?
Yes, but with a small adjustment. Keep the avocado separate from the corn and other vegetables until ready to eat.
This ensures the salad stays fresh, maintains its color, and preserves the creamy texture of the avocado.
