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!
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:
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!