Grilled Corn Salad with Avocado
Grilled corn salad with avocado, and sweet fresh corn. Simple, delicious, and perfect for summer barbecues and easy weeknight dinners.
Prep: 15 minutes
Cook: 7 minutes
Total: 25 minutes
Servings: 6 servings (about 6 cups total)
Ingredients
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
Instructions
- 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.
Notes
- 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
Serving: 1(of 6), about 1 cupCalories: 230kcalCarbohydrates: 26gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gPotassium: 656mgFiber: 5gSugar: 11gVitamin A: 1650IUVitamin C: 58mgCalcium: 37mgIron: 2mg
