Grilled Corn Salad with Tomato and Avocado

This Grilled Corn Salad with Tomato and Avocado is the perfect summertime salad! Filled with charred corn, fresh tomatoes, and creamy avocados then drizzled with a cilantro vinaigrette!

Grilled Corn Salad with Tomato and Avocado

This is a great salad to serve alongside your next BBQ! It screams summer with the charred corn, fresh tomatoes, creamy avocado, and light but zesty cilantro dressing. Plus, it’s easy to make and can definitely be made ahead! This salad pairs great with chicken, pork, seafood, and beef or it could even be a super quick leftover lunch.

Some other great summertime salads are: Creamy Key Lime Fruit Salad, Old Fashioned Potato Salad, Broccoli Bacon and Grape Salad, and Frog Eye Salad (an oldie but a goodie!).

Grilled Corn Salad

My kiddos even liked this salad (minus the red onion). Speaking of kids how is summer vacation going for all of you so far??? Mine are bored out of their minds! It has been so hot here lately (98-100+ daily) and too hot for them to play outside. I have a list of things for them to do but I think I need a longer list, lol!! If any of you have any suggestions PLEASE send them my way!

We went to the library yesterday to kill some time in the afternoon but that didn’t last long because my 2 year old had a dirty diaper and I forgot the diaper bag at home. Usually, I leave it out in our van so I don’t forget it but it got brought in to be replenished and I forgot it……. which is the story of my life, lol!

A few tips about this Grilled Corn Salad with Tomato and Avocado:

• Make ahead: This salad can be made up to 1 day ahead. Be sure to press plastic wrap across the surface to help prevent the avocado from browning.
• Add some heat to this salad by adding in chopped jalapenos or other hot peppers.
• Add some feta cheese or even a can of drained and rinsed beans for a little protein if you would like to keep this vegetarian.
• If you don’t have a grill you can char the corn in a grill pan on the stove or cut the kernels from the cob and cook in a preheated skillet stirring frequently until charred to your liking.
• Use leftovers for a quick lunch and you could even add in some leftover rotisserie chicken too!

Grilled Corn Salad with Tomato and Avocado

This Grilled Corn Salad with Tomato and Avocado is the perfect summertime salad! Filled with charred corn, fresh tomatoes, and creamy avocados then drizzled with a cilantro vinaigrette!

Servings: 6 servings

Author: Malinda Linnebur

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Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

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Ingredients

Salad

• 6 ears corn, shucked
• olive oil for brushing corn
• salt and pepper
• 2 cups chopped roma tomatoes
• 2 avocados, diced
• 1/2 red or orange bell pepper, chopped
• 1/4 cup sliced red onion

Cilantro Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1/4 chopped cilantro
• 2 cloves garlic, minced
• Juice from 1 lime
• salt and pepper to taste

Instructions

• Preheat grill to medium-high heat (350- 400 degrees F). Brush corn with oil and season with salt and pepper. Grill, turning occasionally until lightly charred (about 10-15 minutes). When corn is cool enough to handle remove kernels from cob. 
• In a large bowl, combine all the ingredients for the vinaigrette. Add corn, tomatoes, avocado, bell pepper, and red onion. Gently toss to coat. Serve immediately or store in the refrigerator for up to 1 day. I was able to keep this in the fridge for 2 days. Be sure to press plastic wrap across the surface of the salad to help prevent the avocado from browning. 

Notes

Tips about this Grilled Corn Salad with Tomato and Avocado:

1. Make ahead: This salad can be made up to 1 day ahead. Be sure to press plastic wrap across the surface to help prevent the avocado from browning. 
2. Add some heat to this salad by adding in chopped jalapenos or other hot peppers. 
3. Add some feta cheese or even a can of drained and rinsed beans for a little protein if you would like to keep this vegetarian. 
4. If you don't have a grill you can char the corn in a grill pan on the stove or cut the kernels from the cob and cook in a preheated skillet stirring frequently until charred to your liking. 
5. Use leftovers for a quick lunch and you could even add in some leftover rotisserie chicken too! 

Nutrition

Calories: 280kcal | Carbohydrates: 8g | Protein: 1g | Fat: 27g | Saturated Fat: 3g | Sodium: 7mg | Potassium: 404mg | Fiber: 5g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 23mg | Calcium: 12mg | Iron: 0.6mg

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