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Fresh Grilled Corn and Avocado Salad with Lime Cilantro Dressing

fresh grilled corn and avocado salad - featured image

A quick and vibrant salad featuring smoky grilled corn, creamy avocado, and a punchy lime cilantro dressing. Perfect for summer gatherings and easy to prepare in under 20 minutes.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 2 medium ripe avocados, peeled and diced
  • 2 large limes, juiced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup red onion, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 small jalapeño, finely diced (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F).
  2. Husk the ears of corn and remove all silk. Lightly brush each ear with olive oil.
  3. Grill the corn, turning every 2-3 minutes, for about 10-12 minutes until kernels are tender and have char marks.
  4. Let the grilled corn cool for 5 minutes, then carefully slice kernels off the cob with a sharp knife over a bowl.
  5. In a small bowl, whisk together lime juice, olive oil, sea salt, and black pepper to make the dressing.
  6. Dice avocado, finely chop red onion, cilantro, and jalapeño (if using). Add them to a large mixing bowl with the corn kernels.
  7. Pour the lime cilantro dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
  8. Taste and adjust salt and pepper if needed. Serve immediately or chill for 15 minutes to let flavors meld.

Notes

If fresh corn is not available, use thawed frozen corn kernels and grill in a cast iron pan. For a dairy-free creamy texture alternative, substitute avocado with diced cucumber. Avoid over-mixing to prevent avocado from becoming mushy. Dressing can be made a day ahead and whisked before use.

Nutrition

Keywords: grilled corn salad, avocado salad, lime cilantro dressing, summer salad, easy salad recipe, vegan salad, gluten-free salad