Grilled Corn Salad with Avocado and Tomato

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!

Grilled Corn Salad with Avocado, Tomato and Arugula. Summer’s best side dish! Simple, delicious, and healthy recipe that’s great for picnics, barbecues, and weeknight dinners. {gluten free} Recipe at wellplated.com | @wellplated

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.

Simple Grilled Corn Salad with Avocado, Tomato, and Arugula. A must make side dish for summer barbecues and outdoor parties. Everyone loves it, and I never have leftovers! Recipe at wellplated.com | @wellplated

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.

Easy Grilled Corn Salad with Avocado, Tomato, and Arugula. Summer on a plate! Recipe at wellplated.com | @wellplated

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!

Incredible Grilled Corn Salad with Avocado, Tomato, and Arugula. Our favorite summer side dish for barbecues, parties, and easy, healthy dinners.

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.

Tools I used to make this Grilled Corn Salad with Avocado:

For a step-by-step of how to make this Grilled Corn Salad recipe, watch this short video:


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Grilled Corn Salad with Avocado

Grilled corn salad with avocado, tomato, and arugula. Simple, delicious, and healthy recipe that’s perfect for summer barbecues and easy weeknight dinners.

Yield: 6 servings (about 6 cups total)

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 25 minutes

Ingredients:

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

Directions:

  1. 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.
  2. 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.
  3. 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.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 6), about 1 cup

  • Amount Per Serving:
  • Calories: 213 Calories
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Sodium: 522mg
  • Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 9g
  • Protein: 5g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

13 comments

  1. This corn salad looks absolutely wonderful, and reminds me of one I make with black beans for a light vegetarian meal. Cilantro tastes dreadfully like soap to me, being a genetic Supertaster, so instead I use fresh flat leaf Italian Parsley from my garden.

  2. I just can’t get away today! This looks AMAZE- such a nice, unique addition to the usual BBQ spread!

  3. Sounds delish..except I wouldn’t eat arugula with someone else’s mouth! Can you suggest an alternate suitable green? Thanks!

    • Hi Cat, you can leave it out or use any other green you enjoy! Spinach would probably be the easiest substitute. You may need to add a little more pepper since arugula contributes some pepperiness to the salad. I hope you love the recipe!

  4. Shawnna Griffin Reply

    hey girl- this is yummy for my tummy!

  5. Love grilled corn!! The caramelization adds so much flavor and nuttiness This is an awesome healthy salad. I also love the avacodos in it.

  6. I made this for Memorial Day and it was a hit. My grocery store was out of Arugula so I substituted spinach. I forgot to shuck the corn as well as put olive oil, salt, and pepper on the corn but it turned out fine lol. Thanks for another yummy recipe! Will definitely make it again!

    Rating: 5
  7. 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. For leftovers one night I added extra arugula, topped with grilled salmon and extra dressing and it was also amazing! Everyone should try this! Thank Erin :)

    Rating: 5
    • HOORAY Tracy! I’m so happy to hear the salad was a winner. Thanks so much for taking the time to leave this awesome review! (Adding grilled salmon sounds so delicious.)

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