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Grilled Corn Salad with Avocado

A vibrant salad bursting with flavor and texture, perfect for summer gatherings and family dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn (fresh, preferably sweet corn) The star of our salad; nothing beats its natural sweetness when grilled.
  • 2 pieces ripe avocados Adds creaminess and healthy fats.
  • 1 piece red bell pepper For a touch of crunch and sweetness.
  • 1/4 cup red onion Adds a zesty bite; soak it in water for a milder flavor if desired.
  • 1/2 cup cilantro Fresh herbs add brightness; parsley is a good substitute for those not fond of cilantro.
  • 2 pieces limes (juiced) The citrus helps balance the richness of the avocado.
  • 2 tablespoons olive oil Adds richness and helps coat the salad; avocado oil is a great substitute.
  • to taste Salt and pepper Essential to enhance the flavors.

Method
 

Preparation and Grilling
  1. Preheat the grill to medium-high heat. If using a grill pan, place it over medium heat on your stovetop.
  2. Husk the corn and place it on the grill. Cook for 8-10 minutes, turning occasionally, until slightly charred and tender.
  3. While the corn is grilling, dice the red bell pepper and red onion. Chop the cilantro roughly and set aside.
  4. Once the corn is done, let it cool slightly before cutting the kernels off the cob.
Mixing and Serving
  1. In a large bowl, combine the grilled corn, diced bell pepper, red onion, chopped cilantro, and avocado.
  2. Drizzle the lime juice and olive oil over the mixture. Season with salt and pepper, then gently toss everything together.
  3. Taste and adjust the seasoning, adding more lime juice or salt as needed.

Notes

This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. To keep the avocado fresh, consider storing it separately until serving.