Grilled Corn And Avocado Salad

The sweet taste of summer in every bite! This Grilled Corn and Avocado Salad is a vibrant fusion of flavors and textures, with slightly charred corn, creamy avocado, crunchy bell pepper, and a hint of spice from the jalapeño, all tied together with a zesty lime-cumin dressing.

Ready Time

45 mins

Yields

9 servings

Ingredients

9 ears of corn, husked and silked
3 ripe avocados, diced
1 red bell pepper, diced
1 small red onion, thinly sliced
1 jalapeño pepper, seeded and finely chopped
1/2 cup fresh cilantro, chopped
2 tablespoons freshly squeezed lime juice
1 teaspoon ground cumin
Salt and pepper, to taste

Instructions

Preheat your grill to medium-high heat. Grill the corn ears for about 10-12 minutes, turning every 2-3 minutes, until they’re lightly charred and tender.

Once grilled, let the corn cool down slightly.

Cut the grilled corn kernels off the cob and place them in a large bowl. Add the diced avocado, red bell pepper, thinly sliced red onion, and chopped jalapeño pepper to the bowl.

In a small bowl, whisk together the freshly squeezed lime juice and ground cumin.

Pour the lime-cumin dressing over the corn and vegetable mixture, and sprinkle some chopped cilantro on top. Season the salad with salt and pepper to taste.

Give it a good toss to combine all the ingredients.

Serve immediately, garnished with some extra cilantro if desired. You’ll get 9 servings out of this delicious Grilled Corn and Avocado Salad.

Notes

Fresh corn is essential for this recipe, so try to get the freshest ears possible. You can even grill them the same day you buy them for maximum sweetness and flavor.

For a smokier flavor, you can grill the corn for 15 minutes or until it’s slightly charred.

Just keep an eye on them to prevent burning. If you’re not a fan of spicy food, you can reduce the amount of jalapeño pepper or omit it altogether.

The salad will still be delicious! To prevent the avocado from browning, sprinkle some lime juice on top of the diced avocado before adding it to the bowl.

You can make this salad ahead of time, but add the avocado and lime-cumin dressing just before serving to prevent the avocado from browning. For a vegetarian main dish, serve the salad with some crispy tortilla chips, garlic bread, or a side of quinoa and black beans.

Keep the leftover salad in an airtight container in the fridge for up to 24 hours.

It’s perfect for a quick lunch or dinner the next day!