Grilled Corn Avocado Salad
Enjoy Grilled Corn Avocado Salad for a summer meal, potluck, or small gathering. Grilled corn is best, but it’s optional to use frozen corn.
Friends, we’re in the midst of a beautifully warm summer. Which reminds me of a stripped down, Farmer’s Market Grilled Corn Avocado Salad, that pairs deliciously with Low-Carb Cheeseburger Sliders with Special Sauce, grilled steak, or even Summer Zucchini Turkey Burgers!
Grilled Corn Avocado Salad
How about serving this Grilled Corn Avocado Salad in the middle of this Epic Hot Dog Board for Twelve? Just replace the potato salad for this yummy summer salad!
Summer is the perfect time to host, don’t you think? Unless you are shy, and you are scared or nervous to invite people in.
What I love about this Grilled Corn Avocado Salad today is that it’s easy.
Easy ingredients for this salad
- Fresh grilled corn (but you can also use frozen if you need to), bell peppers, cherry tomatoes, red onion.
- Avocados, cilantro, and a Creamy Cilantro Lime Dressing!
I recently rediscovered my mandolin for easy slicing!
It’s one of my favorite kitchen tools, this on Amazon [great reviews – affiliate link]: OXO Good Grips V-Blade Mandoline Slicer. I slice all my veggies with this. Its so quick and easy!
Are you a homebody?
When it comes to hosting, maybe you say, I’m just a homebody.
That’s cool. Homebodies are people who love the comforts of their own home. My hand is raised!
So use your home for good; be gracious and invite people in! We need each other, as we actually learn and grow when we are around other people.
“The need for connection and community is primal, as fundamental as the need for air, water and food. —Dean Ornish
Just be yourself in your own home. Create your own style, keep it easy, and don’t be afraid to ask people to contribute to the meal. Here’s an inspirational post, if you need a little boost!
An example would be hosting a salad potluck. Invite your friends to each bring a salad, you can make one or two, and maybe set out some warm bread, and you’ve got a great summer meal.
How to grill corn
- Prepare and preheat your grill to high heat. Spray the corn with cooking spray.
- Place the corn on the grill and let it sit until one side starts to blacken. Turn to char the remaining sides. Remove when all sides are somewhat charred, and the corn is cooked throughout. Don’t leave the corn on the grill too long, or it will dry out. This could take around 8 minutes.
- When the corn is cool enough to handle, slice the kernels off the cob and place into a large bowl.
More corn salad recipes: Mexican Street Corn Salad and Frito Corn Salad recipe!
Corn Avocado Salad
Cook or grill the corn ahead, and store in the fridge until you’re ready to cut off the cob.
Arrange in a pretty bowl for a Layered Grilled Corn Salad (one of my favorites for entertaining).
TIP: Don’t toss the dressing in until you’re ready to serve, so the avocados are not mushy.
When it comes time to serve it, you can leave it deconstructed, or dump it in a large bowl and lightly toss (and add the dressing).
Happy hosting!
Get the Recipe:
Grilled Corn Avocado Salad
Ingredients
- 6 small ears corn, husks and silks removed (4 cups)
- Cooking spray, or butter or oil to rub on corn cobs
- 1 small green bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 2 cups cherry tomatoes, halved
- 1 small red onion, thinly sliced (about 1/2 cup)
- 2 avocados, peeled and cubed
- 1/4 cup cilantro, chopped
- Briannas creamy cilantro lime dressing , or make homemade
Instructions
- Prepare and preheat your grill to high heat.
- Prepare the corn by making sure it's husked and sprayed with cooking spray (or rubbed with butter or oil).
- Place the corn on the grill and let it sit until one side starts to blacken. Turn to char the remaining sides. Remove when all sides are somewhat charred, about 8 minutes. Don't leave the corn on the grill too long, or it will dry out.
- When the corn is cool enough to handle, slice the kernels off the cob and place into a large bowl.
- Place all the veggies in the large bowl with the corn (except the avocado). Sprinkle with salt & pepper and toss to combine.
- Drizzle dressing over veggies and toss to combine. Add avocado last and gently with tongs. Avoid mashing the avocados (leave in big chunks). Taste for seasoning; add as needed.
- Serve immediately. Enjoy!
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Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This looks so delicious!! I’m definitely making this next weekend for a family bbq! You say diced, but it looks like the peppers and onions are thinly sliced. Which way do you prefer it?
Thinly sliced! I added the link to the mandolin I use, too. One of my favorite kitchen tools :)