Grilled Corn Avocado Salad: Summer’s Best Side Dish
Grilled Corn Avocado Salad is the ultimate summer side dish. After making this many times, I’ve discovered the perfect balance of flavors and textures that make this salad irresistible. The fresh, juicy corn and creamy avocado are the stars, while the cherry tomatoes add a burst of color and freshness. Keep reading for my best tips or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Caramel Apple Slices with Chocolate Drizzle Recipe and Fresh Spring Roll Bowl with Creamy Peanut Sauce.
Why This Grilled Corn Avocado Salad: Summer's Best Side Dish Is Pure Comfort
- Perfect for summer cookouts and BBQs
- Easy to make with simple ingredients
- A crowd-pleaser that's both healthy and delicious
What You'll Need for Grilled Corn Avocado Salad: Summer's Best Side Dish
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 ears of corn, husks removed
- 2 ripe avocados
- 1 pint cherry tomatoes, halved
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder (optional)
- Optional: 1/4 cup chopped fresh cilantro
- Optional: 1/4 cup crumbled feta or cotija cheese
📝 Ingredient Notes
- corn: Use fresh, in-season corn for the best flavor.
- avocado: Choose ripe avocados for a creamy texture.
🛒 Tools & Equipment I Recommend
- Grill Pan — Ensures even grilling marks and prevents burning. → See on Amazon
- Avocado Slicer — Makes slicing avocados easy and safe. → See on Amazon
How to Make Grilled Corn Avocado Salad: Summer's Best Side Dish
- Grill the corn: Preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until charred on all sides, about 10 minutes. Let cool, then cut the kernels off the cob.
- Prepare the salad: In a large bowl, combine the grilled corn, avocado (cut into chunks), and cherry tomatoes.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and chili powder (if using).
- Toss the salad: Pour the dressing over the salad and toss to combine. Add the cilantro and cheese (if using) and toss again.
Cook's Tips for Perfect Grilled Corn Avocado Salad: Summer's Best Side Dish
- : For extra flavor, grill the corn with the husks on, then remove them after grilling.
- Common mistake and fix: Avoid overcooking the corn. It should be tender but still crisp.
- : For a spicy kick, add some diced jalapeño to the salad.
- : Make ahead: Prepare the salad up to 1 hour ahead. Add the avocado just before serving to prevent browning.
Storing & Reheating Grilled Corn Avocado Salad: Summer's Best Side Dish
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the salad up to 1 hour ahead. Add the avocado just before serving.
Freezing Grilled Corn Avocado Salad: Summer's Best Side Dish
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Reheat in the microwave for 15-20 seconds if desired.
Recipe Notes
- Chef tip: For a lighter version, use Greek yogurt instead of sour cream.
- Best substitution: Substitute the cherry tomatoes with diced bell peppers for a different flavor profile.
- Make-ahead: Prepare the salad up to 1 hour ahead. Add the avocado just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the salad seems dry, add more lime juice or olive oil.
Want to level up this recipe?
Cast Iron Skillet — Perfect for cooking corn on the stove or in the oven. Pays for itself vs takeout. → Check price on Amazon
Grilled Corn Avocado Salad: Summer's Best Side Dish
Ingredients
Main Ingredients
- 6 ears of corn, husks removed
- 2 ripe avocados
- 1 pint cherry tomatoes, halved
Seasonings
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder (optional)
Optional Toppings
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta or cotija cheese
Instructions
- Grill the corn: Preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until charred on all sides, about 10 minutes. Let cool, then cut the kernels off the cob.
- Prepare the salad: In a large bowl, combine the grilled corn, avocado (cut into chunks), and cherry tomatoes.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and chili powder (if using).
- Toss the salad: Pour the dressing over the salad and toss to combine. Add the cilantro and cheese (if using) and toss again.
Notes
- Chef tip: For a lighter version, use Greek yogurt instead of sour cream.
- Best substitution: Substitute the cherry tomatoes with diced bell peppers for a different flavor profile.
- Make-ahead: Prepare the salad up to 1 hour ahead. Add the avocado just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the salad seems dry, add more lime juice or olive oil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Reheat in the microwave for 15-20 seconds if desired.
- Make ahead: Prepare the salad up to 1 hour ahead. Add the avocado just before serving.
Nutrition Per Serving
- Calories: 270
- Protein: 6g
- Fat: 18g
- Carbs: 27g
- Fiber: 7g
- Sugar: 5g
- Sodium: 370mg
- Cholesterol: 0mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Grilled Corn Avocado Salad: Summer's Best Side Dish FAQs
Yes, prepare the salad up to 1 hour ahead. Add the avocado just before serving to prevent browning.
Overcooking the corn can make it tough. Grill it until tender but still crisp.
Fresh corn is best for this recipe, but if using frozen, thaw it first and increase the cooking time.
This salad pairs well with grilled meats, fish, or as a side for tacos. Try it with my Easy Caramel Apple Slices with Chocolate Drizzle Recipe or Fresh Spring Roll Bowl with Creamy Peanut Sauce.
Add cooked quinoa, black beans, or grilled chicken to make it a more substantial meal.
A Warm Final Note
I can’t wait for you to try Grilled Corn Avocado Salad: Summer's Best Side Dish and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
