Grilled Corn and Avocado Salad with Lime Cilantro Dressing

Grilled Corn and Avocado Salad with Lime Cilantro Dressing

Smoky grilled corn and creamy avocado meet a tangy lime cilantro dressing in this fresh summer salad.

Total 30 min Makes 4 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Charred corn kernels bring smoky sweetness while ripe avocado adds a creamy contrast, all tied together with a bright, herb-flecked lime dressing. It comes together quickly on the grill and makes a vibrant side for tacos, grilled meats, or a light lunch on its own.

Ingredients

  • 4 ears corn, husked
  • 1 tablespoon olive oil, for brushing corn
  • 2 avocados, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cotija cheese, crumbled

Method

  1. Preheat a grill or grill pan to medium-high heat. Brush the ears of corn with 1 tablespoon olive oil.

  2. Grill the corn, turning occasionally, until charred in spots and tender, about 10 minutes.

  3. Remove corn from the grill and let cool slightly, about 5 minutes, then slice the kernels off the cobs into a large bowl.

  4. Add the diced avocado, red onion, cherry tomatoes, and cilantro to the bowl with the corn.

  6. Pour the dressing over the corn and avocado mixture and gently toss to combine, taking care not to mash the avocado.

  7. Sprinkle the crumbled cotija cheese over the top and serve immediately.

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    Grilled Corn and Avocado Salad with Lime Cilantro Dressing

    Charred corn kernels bring smoky sweetness while ripe avocado adds a creamy contrast, all tied together with a bright, herb-flecked lime dressing. It comes together quickly on the grill and makes a vibrant side for tacos, grilled meats, or a light lunch on its own.

    30 min 4 servings 265 cal

    Ingredients

    • 4 ears corn, husked
    • 1 tablespoon olive oil, for brushing corn
    • 2 avocados, diced
    • 1/2 cup red onion, finely diced
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup fresh cilantro, chopped
    • 1 jalapeño, seeded and minced
    • 3 tablespoons fresh lime juice
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup cotija cheese, crumbled

    Method

    1. 1

      Preheat a grill or grill pan to medium-high heat. Brush the ears of corn with 1 tablespoon olive oil.

    2. 2

      Grill the corn, turning occasionally, until charred in spots and tender, about 10 minutes.

    3. 3

      Remove corn from the grill and let cool slightly, about 5 minutes, then slice the kernels off the cobs into a large bowl.

    4. 4

      Add the diced avocado, red onion, cherry tomatoes, and cilantro to the bowl with the corn.

    5. 5

      In a small bowl, whisk together the lime juice, 2 tablespoons olive oil, garlic, jalapeño, cumin, salt, and pepper.

    6. 6

      Pour the dressing over the corn and avocado mixture and gently toss to combine, taking care not to mash the avocado.

    7. 7

      Sprinkle the crumbled cotija cheese over the top and serve immediately.