Prepare your grill, rinse out your coolers, and save room for the Corn Salad with Avocado and Tomato, because we are ALMOST THERE. In one week, it will be Memorial Day, which means we’ll have survived the grueling absence of official three-day weekends that have plagued the calendar since New Year’s. Huzzah!
I adore Memorial Day because it is one of those rare holidays where zero obligatory agenda meets excellent excuse to throw a big party in the middle of the afternoon. Forget the perfectly coursed menu, real silverware, and wine bottles that require a corkscrew. Memorial Day is for twist-offs, paper plates, and of course, potlucks.
If you’re looking for a slam-dunk side to add to your summer spread, please direct your attention to this Grilled Corn Salad with Avocado and Tomato. In the potluck arena, it’s easy to make ahead, tastes fab at room temperature, and can be scaled to any quantity, making it perfect for a cookout.
In the realm of easy, healthy side dishes you can add to your weeknight dinners, Grilled Corn Salad has you covered there too. It can last a few days in the refrigerator, so you can make it once, then munch throughout the week.