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['Close-up of a vibrant Grilled Corn Salad featuring diced avocado, cherry tomatoes, and arugula.', 'Side view of a colorful salad with grilled corn, avocado pieces, and fresh vegetables.', 'A bowl of Grilled Corn Salad with chunks of avocado, cherry tomatoes, and greens, freshly made.', 'Juicy Grilled Corn Salad displayed with avocado, herbs, and bright vegetables in a rustic setting.']
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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