Grilled Corn Salad

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

Why I Love This Recipe

This grilled corn salad is one of those recipes that shows up at nearly every summer gathering in our family. Sweet charred corn, juicy tomatoes, creamy avocado, and fresh lime come together in a side dish that feels effortless but always disappears quickly. It's colorful, fresh, and pairs beautifully with everything from burgers and grilled chicken to steak and tacos.

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 prep the tomatoes and onion up to one day in advance. Store separately and assemble just before serving.

• Entertaining Shortcut: Double the recipe for larger gatherings—it holds up well on a buffet table and pairs with almost any summer menu.

• Flavor Boost: Add cotija cheese, Tajín, diced jalapeño, or a handful of fresh basil for a different twist.

• Serving Ideas: Serve alongside burgers, grilled chicken, skirt steak, fish tacos, or barbecue pulled pork.

Nicole's Hosting Tip

If I'm entertaining, I prep everything a few hours ahead and wait to add the avocado, lime juice, and dressing until just before guests arrive. Serve it in a large shallow bowl and finish with crumbled cotija, fresh cilantro, and a sprinkle of Tajín for a simple side that feels special enough for company.