Grilled Corn Salad

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 6

Why I Love This Recipe

It’s bright, colorful, and full of flavor — charred sweet corn, juicy tomatoes, creamy avocado, and lime. It feels festive but is quick to make, and it’s always a hit at summer dinners.

Ingredients

• 4 ears corn, husked

• 1 cup cherry tomatoes, halved

• ½ red onion, finely chopped

• 1 avocado, diced

• ¼ cup fresh cilantro, chopped

• Juice of 1 lime

• 2 tbsp olive oil

• Salt + black pepper to taste

• Optional: ¼ cup crumbled feta or cotija

Instructions

1. Grill the Corn

• Heat grill (or grill pan) to medium-high.

• Grill corn for 10–12 minutes, turning occasionally, until lightly charred.

• Let cool slightly, then cut kernels off the cob.

2. Prep the Veggies

• Halve cherry tomatoes.

• Finely chop red onion.

• Dice avocado.

• Chop cilantro.

3. Toss the Salad

• In a large bowl, combine corn, tomatoes, onion, avocado, and cilantro.

• Add lime juice, olive oil, salt + pepper.

• Toss gently to coat, being careful not to mash the avocado.

4. Finish & Serve

• Sprinkle with feta or cotija if using.

• Serve at room temp or lightly chilled.

Notes

• Make ahead: Grill the corn and chop tomatoes/onion earlier in the day. Add avocado + dressing just before serving.

• Shortcut: If fresh corn isn’t available, use a bag of frozen roasted corn — just thaw and warm it slightly before mixing.

• Flavor boost: Add a pinch of chili powder or Tajín for extra kick.