Summer is right around the corner, and with it comes the season of fresh corn. Today I’m sharing one of my favorite ways to use that sweet summer corn, this grilled Corn and Avocado Salad! It’s loaded with the smoky flavor of charred corn and tossed with peppers, tomatoes, lime juice, and creamy avocado.
I love serving this simple corn salad with tortilla chips for a fresh, flavor packed chips and dip. It also makes a fantastic side dish alongside grilled hamburgers or pulled pork sandwiches.
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This recipe is easily customizable and perfect for prepping ahead, the flavors actually get better as they sit! Whether you’re hosting a cookout or just pulling together a weeknight meal, this grilled corn salad is always a hit.
Key Ingredients & Substitutions
- Fresh corn on the cob: Perfect for grilling to get that delicious, charred flavor. No fresh corn? Canned or frozen corn will work. You can either use the corn as is or char it in a hot skillet.
- Peppers: I love using poblano peppers for this recipe, but bell peppers work well too. Want more heat? Add in a chopped jalapeño.
- Fresh ripe avocados: Make sure they’re not too soft. If you're making the salad ahead of time, wait to add the avocados until just before serving.
- Fresh cilantro: Adds a bright, herby flavor. You can swap it for parsley if you're not a fan of cilantro.
- Fresh lime juice: To make a citrusy dressing that brings all the flavors together. Bottled lime juice works too, but fresh is best.
How To Make Corn and Avocado Salad
Quick, easy and perfect for your next summer party!
STEP 1
Remove the husks and silks from the corn and lightly brush each ear with oil. Grill the corn over medium-high heat for 6-8 minutes, rotating occasionally, until charred and tender.
STEP 2
Let the corn cool slightly, then slice the kernels off the cob and place them in a large mixing bowl.
STEP 3
In a small bowl, whisk together fresh lime juice, honey, ground cumin, garlic powder, chipotle powder, salt, and pepper to create the dressing.
STEP 4
To the bowl of grilled corn, add diced red onion, chopped poblano pepper, diced tomatoes, chopped cilantro, and diced avocado.
STEP 5
Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to serve. Enjoy!
💡Expert Tip
Don't skip charring the corn, it adds so much delicious flavor to the salad!
Prepping Tip
The flavor of this grilled corn and avocado salad gets so much better after it has been refrigerated overnight. To prep combine all of the ingredients except the avocado, mix well and store in an airtight container in the refrigerator. When you are ready to serve the salad, or as close to serving time as possible, dice the avocado and fold it into the salad.
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📖 Recipe
Corn and Avocado Salad
Ingredients
- 2 ears fresh corn
- 1 tablespoon olive oil
- ¼ cup red onion small diced
- ½ cup poblano pepper small diced (or 1 pepper)
- 2 large roma tomatoes small diced (or roughly 1 cup)
- 1 ripe avocado diced
- 1-2 tablespoons fresh cilantro chopped
- 2 tablespoons fresh lime juice
- ½ teaspoon honey
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 dash chipotle powder or cayenne
- ¾-1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Remove the husks and silks from the corn and lightly brush each ear with oil. Grill the corn over medium-high heat for 6-8 minutes, rotating occasionally, until charred.
- Let the corn cool slightly, then slice the kernels off the cob and place them in a large mixing bowl.
- In a small bowl, whisk together fresh lime juice, honey, ground cumin, garlic powder, chipotle powder, salt, and pepper to create the dressing.
- To the bowl of grilled corn, add diced red onion, chopped poblano pepper, diced tomatoes, chopped cilantro, and diced avocado.
- Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to serve. Enjoy!
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