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Grilled Corn Salad with Avocado

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
A fresh and vibrant salad combining grilled corn, ripe avocado, and cherry tomatoes, perfect for a summer meal.

Ingredients

Vegetables

  • 5 ears fresh corn (husked with silks removed)
  • 1.5 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 0.75 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 green onions (finely chopped)
  • 0.25 cup chopped fresh cilantro
  • 0.25 cup fresh lime juice (from about 2 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 0.75 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon onion powder

Instructions 

  • Preheat grill to medium. Rub corn with oil, salt, and pepper; grill for 7 minutes, turning occasionally. Cool and cut kernels from cobs.
  • Combine corn, cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro in a large bowl.
  • Mix lime juice, olive oil, honey, paprika, salt, pepper, and onion powder; pour over salad and toss. Serve at room temperature.

Notes

This salad is best enjoyed fresh and can be served immediately or chilled.
Calories: 250kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: avocado, corn, Summer