When fresh corn and tomatoes are at their summer best, this easy salad with creamy avocados that’s simply dressed with a hint of Mexican jalapeño, lime juice, and garlic, is a recipe that’s sure to become the star side dish of every potluck and barbecue you make it for.
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“I made this twice – in one week! It’s so delicious and FRESH! It was a big hit with my hubby and my music luncheon friends…definitely a keeper.” -Jackie, FoodieCrush reader
This Grilled Corn Salad Goes With Just About Everything
The combination of corn on the cob (that’s even sweeter after a sear on the grill) added to creamy avocado and juicy tomatoes, makes this salad a summer facsimile of the little black dress — because it literally goes with everything.
This recipe comes from Iron Chef and The Chew Host Michael Symon’s new cookbook Playing With Fire: BBQ and More from the Grill, Smoker, and Fireplace where he shares loads of tips, tricks, and totally achievable grilling and barbeque recipes that any home chef can master.
But while Symon creates delicious-looking recipes for all the favorite proteins like pork, beef, chicken, seafood, and lamb, for some reason it was his chapter on vegetables and sides that caught my eye.
Stirke that. It was the vegetable and sides chapter that caught my husband’s eye. You see, corn is his kryptonite. And it’s about to become yours too.
Enjoy!
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Fresh sweet corn — Cooking corn on the grill concentrates the sugars just a bit more for an even sweeter bite thanks to caramelization, and adds a touch of smoky flavor, too.
- Jalapeño — If you’re on hot-jalapeño-watch, be sure to trim the seeds and ribs from the fresh jalapeños to keep their spiced heat at a minimum since that’s where they hold all their heat.
- Limes — It’s all about the limes, folks! Freshly squeezed lime juice and zest add lots of zing to the salad dressing, so don’t settle for the bottled stuff.
- Avocado — Ripe avocados are lush and creamy, but if yours are still rock hard here’s how to ripen them fast.
- Olive oil — Use a good quality oil when making the dressing. This corn tomato avocado salad is so simple that you want every ingredient to be good.
- Tomatoes — I used cherry tomatoes, which are sweet and juicy year round, but if you’ve got a garden overflowing with heirloom varieties then by all means chop them up and use those.
- Green onions — Can be swapped with chives or red onion.
- Fresh cilantro — Adds one last last layer of freshness that brings the salad together.
Want to Use Canned or Frozen Corn? That’s Fine Too
Corn is the cornerstone of this recipe (get it? ‘corn’erstone?) and sweet summer corn that’s been sweetened even more by cooking it on the grill adds yet another layer of flavor you won’t get with boiled or frozen corn.
With that being said, both would make acceptable substitutes if you have an out-of-season craving that must be served. Because the reality is, it happens.
How to Make This Avocado Corn Salad
- Preheat your grill to medium heat. Remember to clean the grill grates so the corn doesn’t burn or stick.
- Grill the corn in its husks. While Symon suggests soaking the corn in their husks in water overnight, I’ve found this step unnecessary and I share why in my tutorial on How to Grill Corn. I found soaking the corn didn’t add much flavor, and instead the real key is not overcooking it, so the corn on the cob stays fresh-tasting, sweet, and crunchy.
- Make the lime dressing. Simply whisk together with the fresh lime juice, garlic, and kosher salt and freshly ground black pepper. Always taste your dressing and adjust the amount of salt and pepper as needed (remember: you’re seasoning a lot of raw veggies!).
- Cut the corn off the cob and toss together the salad. There’s no special layering technique or pretty presentation required when the ingredients are in season and taste this good.
Heidi’s Tips for Recipe Success
When corn is overcooked it can become chewy. This is due to the longer exposure to heat breaks down the corn’s cell walls and the sugars take over, leading the kernels to lose their crunch.
If you’re looking for more grill marks on your corn kernels for that grilled corn presentation, let the husks rest longer on each side while grilling so the heat permeates the husk and colors the kernels. Or, you could always peel the husks and silk back from the cob and give the bare kernels a grilled sear.
Adjust the dressing to your liking. While Symon didn’t add any sweetener to his dressing recipe, after tasting it I fell back into my flavor ways and sweetened mine with sugar. I felt it was just a bit too acidic and called for a bit of balance. Honey would work well too. But if you’re averse to more sugar, try it without first.
Proteins You Can Add to Make This Salad a Meal
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Summer Grilled Corn and Avocado Salad Recipe
Ingredients
- 4 ears sweet corn
- 1 garlic clove , pressed or minced
- 1 jalapeño , seeds and ribs removed, then minced
- Kosher salt
- Zest and juice of 2 limes
- ½ cup extra-virgin olive oil
- 2 ripe avocados , halved, pitted, peeled and diced
- 1 cup halved cherry tomatoes
- 6 scallions , thinly sliced
- ½ cup finely chopped fresh cilatnro leaves
- Freshly ground black pepper
Instructions
- Preheat the grill to medium heat.
- Put the corn, still in its husks, on the grill, cover, and cook for 20 minutes rotating the corn cobs every 5 minutes or so.
- Meanwhile, in a large bowl, mix to combine the garlic, jalapeño, and a large pinch of kosher salt. Add the lime zest, lime juice, and olive oil and whisk to combine. Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.
- Remove the corn from the grill. When cool enough to handle, peel back the silk, and slice the kernels off the cobs directly into the bowl with a knife. Toss to combine. Season with salt and pepper.
Notes
More Corn Recipes You Might Like Too
There’s more than one way to nibble a cob of corn, and these recipes are sure to inspire you to keep your corn-love strong, all summer long.
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Edie
Is the dressing supposed to be very thin? I actually used light tasting olive oil as I don’t like the taste of extra virgin. It seems as though I may have to drain it before serving. I haven’t mixed it all together yet in case I need to add something to my dressing. Thank you.
The dressing should be just like a regular vinaigrette.
Mindy Kretschmer
This is delicious! I will keep this recipe and use it often!❤️
Jackie
I made this twice – in one week! It’s so delicious and FRESH! It was a big hit with my hubby and my music luncheon friends…definitely a keeper.
Hayley
Thanks for sharing, Jackie! We’re so happy to hear this was a hit with you, your hubby, and friends! :)
Elaine
This is a great recipe. I take it to many barbecues, and it is always gone afterwards. I do shuck the corn first and then grill it before cutting off the kernels. I like the charred kernels. The cilantro makes it taste special, so be generous with it. Beautiful colors; super taste! Thanks
Happy to hear you enjoyed it Elaine!
Sallie
Incredible served over greens with grilled Santa Maria tri-tip and cotija!!!
I cheated with bottled lime juice, tubed cilantro, and pickled jalapeños, so I can only imagine how yummy it will be with all fresh ingredients.
That sounds like the perfect combo!
Sylvia
So good. Very good salad
Glad you enjoyed Sylvia!
C
1/2 cup oil seems like alot thats almost 1000 kcal on oil alone. Is that really the correct amount or is it a mistake in the recipe box?
Hayley
Hi there! 1/2 c olive oil is correct. We hope you enjoy!
Mary Orbison
How many servings does this make??
Hayley
Hi Mary! This makes 6 servings. We hope you enjoy the recipe!
Linda Belton
Can’t wait to make this corn salad.
I enjoy all your recipes and appreciate your efforts.
Thank you,
Linda Belton
Thanks Linda, I hope you enjoy it!
Jenn
Hi! How far ahead can you make this? Do the avocados get brown?
Ashley @ Foodie Crush
They will get brown if you make it ahead. Maybe make the rest first and add the avocados right before serving
Margaret
What if I don’t have a grill? Can I oven bake or broil the corn?
Rick Kahl
Saw your post this morning, made the grilled corn, tomato and avocado salad for dinner and it was a big hit. Very refreshing side dish – it’s a keeper for sure.
Kristy
Made this yesterday omitting the tomatoes (because I’m not a fan) and adding just a little crisp romaine instead. Yum! Just thought I’d share as another option. I think it would also be great with black beans or over quinoa.
Holly Stickley
I just made this recipe for a 4th of July picnic! Turned out delish! I did add a teaspoon of honey and I used a whole shallot instead of scallions—it’s what I had on hand. I didn’t think it was too salty at all, maybe because of the added honey. Thanks so much for sharing Heidi!
Crystal London
Thanks for posting. Looks amazing going to make for our 4th of July get together. I’m sure it will be one of our new favorites..
Happy 4th of July
Henny
You mentioned adding sugar. About how much would you suggest?
Jason Kilgrow
WAY too salty!! If I make this again I will completely omit the salt!
Kaya La Roche
This looks so good! Am pinning it for later :)
Mike
Stunning, Very astounding and flavorful I adore it and I like the corn especially once in a while I used to have Corn soup since it’s exceptionally sound and superb for wellbeing. Mens Vintage Style Jacket
Ash
Awesome post i like it.
Vanessa
Thanks for sharing! I’m excited to try this! I need more healthy, hearty salads in the rotation!
Suzanne
This looks delicious! I love corn with the flavor in that sauce!
short life game
Look very delicious! I like it! The instructions in your post very useful with me! Thanks your post!
Laura | Tutti Dolci
Bring on the summer salads, this is pure gorgeousness!
Becky
I love your blog, love your recipes and love your writing! How do I pin a recipe?
Peggy Grogan
Love the grilled corn salad with tomatos & avacados