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This Grilled Corn Salad with Tomato and Avocado is a healthy side dish that's great for a summertime BBQ! It's also great for a quick light lunch! #salad #summer #healthy #glutenfree

Grilled Corn Salad with Tomato and Avocado

Course: Salad
Cuisine: American
Keyword: avocado, grilled corn, healthy salad
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 280kcal
Author: Malinda Linnebur
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!
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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