Grilled Corn Salad with Avocado and Tomato
Prepare your grill, rinse out your coolers, and save room for the Grilled 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. 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.
My idea for this grilled corn salad recipe came from a friend who hosted us dinner a few weeks ago. She served a similar grilled corn salad with flank steak, and it was so fresh and delicious, I knew I wanted to something similar for our weeknight dinners at home.
Making Grilled Corn Salad with Avocado and Tomato
This grilled corn salad with avocado is my lightly updated version of the salad we had at my friend’s. I took the liberty of adding avocado (never a bad choice), omitting the feta (you can add it back if you like, though the avocado is so creamy on its own, I don’t think the recipe needs it), and brightening up the dressing with paprika and lime. I also played around a bit with the ratio of veggies by adding extra bell peppers and tomatoes. I’m so pleased with how the final balance of ingredients turned out. Throughout the whole day, I couldn’t keep myself from wandering back to the refrigerator to steal a few forkfuls. Then an hour later, I’d snag a few more. Then a few more. I’m lucky we still had some left at dinnertime!
To turn this salad into a complete meal, I served it with simply baked salmon. We loved the combo so much, we ended up eating it that way two nights in a row. If you’d like to try the recipe that way, my favorite way to cook salmon is outlined in this post. To make it, skip the soy ginger glaze but follow the directions otherwise. It’s embarrassingly easy and tastes like it came from a restaurant.
As I shared, my friend served grilled corn salad with flank steak (so YUM), and I suspect grilled chicken would be tasty with it too. For a vegetarian option, try serving it beside (or on top of) a black bean vegan burger.
More Summertime Side Dishes
Recommended Tools to Make This Salad
Grilled Corn Salad with Avocado
For the Grilled Corn Salad:
- 5 ears fresh corn — husked with silks removed
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 3/4 teaspoon 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
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/4 cup fresh lime juice — from about 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 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.
Nutrition InformationAmount per serving (1 (of 6), about 1 cup) — Calories: 213, Fat: 14g, Saturated Fat: 2g, Sodium: 522mg, Carbohydrates: 24g, Fiber: 4g, Sugar: 9g, Protein: 5g
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