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Grilled Corn and Avocado Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A fresh and smoky salad combining grilled corn, peppers, and creamy avocado, perfect for summer gatherings.

Ingredients

Vegetables

  • 4 ears corn (husks removed)
  • 6-8 oz shishito peppers (about 170-227 grams)
  • ½ cup cherry tomatoes (halved)
  • 1 large avocado (cubed)
  • ¼ cup diced red onion (soaked for 10 minutes)
  • ¼ cup Greek yogurt ranch (or any ranch dressing)
  • ½ cup Greek yogurt
  • ½ Tablespoon fresh chives (thinly sliced)
  • 1 teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 Tablespoon dried parsley
  • Salt to taste Salt
  • Water to thin Water (to desired consistency)

Instructions 

  • Mix all dressing ingredients, add water to desired consistency, and let sit for 20–30 minutes.
  • Preheat grill to 400°F (200°C). Grill corn for 5 minutes per side until charred.
  • Add shishito peppers during last 5 minutes of grilling until blistered and softened.
  • Cool corn and peppers, then cut kernels off cob and chop peppers.
  • Combine grilled corn, chopped peppers, cherry tomatoes, soaked red onion, and cubed avocado in a large bowl.
  • Season with salt and pepper, drizzle with ranch, toss gently, and serve.

Notes

Feel free to add fresh herbs or more dressing for extra flavor.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: avocado, corn, Grilled