Grilled Summer Corn Salad
This Grilled Summer Corn Salad is inspired by a recipe my brother-in-law shared with our family. Tossed with juicy tomatoes, creamy avocado, colorful bell peppers, fresh cilantro, and a bright lime dressing, this Grilled Summer Corn Salad is fresh, vibrant, and easy to make. It is the perfect side dish for cookouts, picnics, or any summer meal. Best part? This salad is easy and comes together very quickly.
Start by grilling the corn on a pre-heated grill. (400-450 degrees) Turn every few minutes to avoid over charring. Remove from the grill and let cool slightly while preparing the rest of the salad.
While the corn is cooling chop the rest of the veggies. You can use either one whole bell pepper or halves of two colors to add additional color to the salad. Use jalapeno to your preferred heat preference.
We just love fresh Campari tomatoes in the summer, but Roma or even cherry tomatoes will work well too. Dice to small pieces.
Place all of the vegetables into a bowl and toss. Once the corn is cool enough, cut off the cob and toss into the salad as well.
The dressing comes together equally as fast. Simply whisk the oil, lime, salt and pepper together. Give it a quick taste and adjust if needed.
Add the cilantro next. If you are eating right away, add the avocado then toss it all with the dressing. If not, this is a good place to stop, cover the salad and refrigerate until you are ready. Note: this salad works well at room temperature.
On this day, we stopped here and put half of the salad without the dressing or avocado in a covered dish in the fridge. We then cut one avocado into half the salad and tossed with half the dressing. The other half makes great leftovers feel fresh!
Super simple, fresh and goes with just about any summer meal.
Grilled Summer Corn Salad
A fresh summer salad with charred sweet corn, juicy tomatoes, creamy avocado, cilantro, and a bright lime dressing.
Ingredients
- 4 ears fresh corn, husks removed
- 1 bell pepper, diced — orange, yellow, or red (or half of two)
- 1 cup Campari or Roma tomatoes, diced
- ⅓ medium red onion, finely diced (about ½ cup)
- 1 small jalapeño, seeded and finely diced (reduce to 1/2 for less heat)
- 1 large avocado, diced (or 2 if you really like avocado)
- ⅓ cup chopped cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt, then adjust to taste
- ¼ teaspoon black pepper
Instructions
- Preheat grill to medium-high.
- Grill corn turning occasionally, until lightly charred (8–12 minutes).
- Let cool slightly. Cut kernels from corn
- In a large bowl combine corn, peppers, red onion, jalapeño, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Toss with vegetables.
- Fold in avocado just before serving. Enjoy!
