4 from 1 vote
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
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
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!
Course: Salad
Cuisine: American
Keyword: avocado, grilled corn, healthy salad
Servings: 6 servings
Calories: 280 kcal
Author: Malinda Linnebur
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
  1. 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. 

  2. 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. 

Recipe 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 Facts
Grilled Corn Salad with Tomato and Avocado
Amount Per Serving
Calories 280 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g19%
Sodium 7mg0%
Potassium 404mg12%
Carbohydrates 8g3%
Fiber 5g21%
Sugar 1g1%
Protein 1g2%
Vitamin A 580IU12%
Vitamin C 23mg28%
Calcium 12mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.