This Grilled Corn Salad with Avocado Is Summer in a Bowl (original) (raw)
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With a blissed-out blend of grilled corn, creamy avocado, bright fresh tomatoes, and peppery arugula tossed in a honey-lime dressing, this Grilled Corn Salad is the perfect side for summer.
This grilled corn salad completes any summer meal.
If you’re looking for a slam-dunk side to add to a summer spread, this grilled corn salad is IT.
- It goes with just about anything
- It’s easy to make ahead
- Because this is a corn salad without mayo, it’s safe to serve (and tastes fab) at room temperature
- It can easily be scaled to any quantity
- It tastes like a warm, sunny day served on a plate.
Likewise, in the realm of easy, healthy side dishes you can add to your weeknight 30-minute meals, grilled corn salad has you covered too. Once you combine the sweet, grilled corn with the other ingredients and top it with the dressing, this salad becomes something truly special!
5 Star Review
“We made this for a party and it was so delicious that we made it again so we could have it all to ourselves!!! The flavor of the dressing perfectly complements all of the ingredients.”
— Tracy —
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Corn. If you’re using early-season corn that’s not quite at it’s peak, you may blanch the corn for 3-5 minutes in salted, boiling water before placing it on the grill. While not entirely necessary, it’s an extra step that can help plump and tenderize the corn.
- Avocado. I knew I wanted to make this a grilled corn salad with avocado because of its cool, creamy texture and nutritional value. Avocado is high in potassium and fiber and healthy fats, and it makes the salad more satisfying.
- Cherry Tomatoes. Little bursts of juicy, sweet joy. Plus, tomato and avocado taste delicious together (I also use the combination in this Cucumber Tomato Avocado Salad).
- Arugula. Feel free to choose another salad green of your choice, like chopped spinach or kale, if arugula isn’t your thing. Season with additional black pepper to taste.
- Red Bell Pepper. Adds a wonderful crunch and color to the salad.
- Green Onions + Cilantro. Fresh, tasty additions. If you don’t care for cilantro, you can substitute fresh basil or parsley.
- Dressing. A bright blend of lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. It’s balanced, zippy, and totally addictive.
Step-By-Step Instructions
- Grill the corn, cut the kernels from the cob, and place them in a bowl. Add the remaining salad ingredients.
- Prepare the salad dressing, then pour it over the salad ingredients. Toss, and ENJOY!
More Ways to Cook Corn for Salad
- Oven Method. Cut the corn kernels off the cob, and spread them on a rimmed baking sheet. Drizzle the kernels with 1 tablespoon of olive oil, tossing to coat. Roast them in the oven at 350 degrees F for about 15 to 20 minutes. To help them brown, broil the kernels for about 3 minutes at the end of the cooking time. Watch carefully so they don’t burn.
- Stovetop Method. Cut the corn kernels off the cob. Heat a skillet on the stovetop over medium heat. Sauté the corn kernels with 1 tablespoon of olive oil. Stir and let cook for 10 to 12 minutes, until browned.
If you’re looking for a corn salad that you don’t have to cook, this Black Bean Corn Salad is for you.
Recipe Variations
- Grilled Corn Salad with Feta. Add a shower of crumbled feta over your finished corn salad for a creamy, cheesy element.
- Southwest Corn Salad. Make this as a corn salad with black beans. Mix one 15-ounce can of rinsed and drained black beans in with the other salad ingredients.
- Mexican Grilled Corn Salad. Try my Mexican Street Corn Quinoa Salad, but cook the corn cobs on the grill instead of in a skillet.
Serving Suggestions
I love the versatility of this corn salad. With its bright flavors and alluring array of textures, you’ll want to eat it every which way. And thanks to its nutritious ingredients, you can feel great about eating it too.
Serve this corn salad:
- With any of your favorite grilled beef, pork, or chicken entrees. These grilled Chicken Kabobs are one of my current go-to’s.
- As a dip or chunky salsa with chips.
- On top of tacos (like these meatless Tempeh Tacos or mouthwatering Salmon Tacos) for a bright burst of flavor and color.
Grilled corn salad with avocado combines smoky corn and creamy avocado into a fresh, vibrant dish perfect for summer meals and gatherings.
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For the Grilled Corn Salad:
- 5 ears fresh corn husked with silks removed
- 1 ½ tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 1 pint halved cherry tomatoes about 2 cups
- 2 cups packed arugula
- 1 medium avocado peeled, pitted, and diced
- 1 small red bell pepper cored and finely chopped
- 4 green onions finely chopped
- ¼ cup chopped fresh cilantro
For the Dressing:
- ¼ cup fresh lime juice from about 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
Store leftovers in the refrigerator for 2 to 3 days. The arugula will wilt and the avocado will brown slightly, but the salad will still taste delicious. If you are concerned about the avocado browning, you can add it only to the part of the salad that you intend to serve that meal.
Serving: 1(of 6), about 1 cupCalories: 237kcalCarbohydrates: 28gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 955mgPotassium: 683mgFiber: 6gSugar: 11gVitamin A: 1762IUVitamin C: 64mgCalcium: 37mgIron: 2mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!