Fresh Grilled Corn Avocado Salad with Cherry Tomatoes
Grilled Corn Avocado Salad with Cherry Tomatoes is the perfect summer side dish. After making this many times, I’ve discovered the trick to keeping the corn crispy is to grill it just until it’s heated through. This salad is light, fresh, and full of flavor. It pairs perfectly with my Crispy Tuna Patties or Easy Salmon Cakes. If you love recipes like this, you’ll also enjoy Crispy Tuna Patties and Easy Salmon Cakes.
Why This Fresh Grilled Corn Avocado Salad with Cherry Tomatoes Is Pure Comfort
- Crispy grilled corn and juicy cherry tomatoes
- Creamy avocado and tangy lime dressing
- Easy to make and perfect for summer cookouts
What You'll Need for Fresh Grilled Corn Avocado Salad with Cherry Tomatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 ears of corn
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 small red onion
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Optional: Fresh cilantro
- Optional: Crumbled feta cheese
📝 Ingredient Notes
- corn: Use fresh corn on the cob for best flavor.
- avocado: Choose ripe avocados for creamy texture.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect grilled corn. → See on Amazon
- Avocado Slicer — Makes slicing avocados quick and easy. → See on Amazon
How to Make Fresh Grilled Corn Avocado Salad with Cherry Tomatoes
- Step 1: Preheat grill to medium-high heat.
- Step 2: Grill corn until heated through, about 5 minutes. Let it cool, then cut kernels off the cob.
- Step 3: Dice avocado, cherry tomatoes, and red onion. Combine with corn in a large bowl.
- Step 4: In a small bowl, whisk together olive oil, lime juice, salt, pepper, and garlic powder. Pour over salad and toss to combine.
- Step 5: Garnish with fresh cilantro and crumbled feta cheese (optional). Serve immediately.
Cook's Tips for Perfect Fresh Grilled Corn Avocado Salad with Cherry Tomatoes
- Common mistake and fix: Don't overcook the corn. It can become tough and lose its sweetness. Grill it just until it's heated through.
- Time-saving tip: Cut the kernels off the corn while it's still hot. The corn will be easier to cut and the kernels will be tender.
- Flavor boost: Add a pinch of chili powder or a diced jalapeño for a spicy kick.
Storing & Reheating Fresh Grilled Corn Avocado Salad with Cherry Tomatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days. Make-ahead tip: Can be made up to 1 hour ahead. Dressing can be made up to 1 day ahead.
Freezing Fresh Grilled Corn Avocado Salad with Cherry Tomatoes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a shortcut, use frozen corn. Thaw and pat dry before grilling.
- Make-ahead: Prepare the salad up to 1 hour ahead. Add dressing just before serving.
- Substitution: Replace avocado with diced cucumber for a lighter salad.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If the salad is too dry, add more lime juice and olive oil.
Want to level up this recipe?
Grill Pan — Evenly cooks the corn and makes cleanup easy. → Check price on Amazon
Fresh Grilled Corn Avocado Salad with Cherry Tomatoes
Ingredients
Main Ingredients
- 6 ears of corn
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 small red onion
Seasonings
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Optional Toppings
- Fresh cilantro
- Crumbled feta cheese
Instructions
- Step 1: Preheat grill to medium-high heat.
- Step 2: Grill corn until heated through, about 5 minutes. Let it cool, then cut kernels off the cob.
- Step 3: Dice avocado, cherry tomatoes, and red onion. Combine with corn in a large bowl.
- Step 4: In a small bowl, whisk together olive oil, lime juice, salt, pepper, and garlic powder. Pour over salad and toss to combine.
- Step 5: Garnish with fresh cilantro and crumbled feta cheese (optional). Serve immediately.
Notes
- Chef tip: For a shortcut, use frozen corn. Thaw and pat dry before grilling.
- Make-ahead: Prepare the salad up to 1 hour ahead. Add dressing just before serving.
- Substitution: Replace avocado with diced cucumber for a lighter salad.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If the salad is too dry, add more lime juice and olive oil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Can be made up to 1 hour ahead. Dressing can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 220
- Protein: 5g
- Fat: 16g
- Carbs: 22g
- Fiber: 6g
- Sugar: 4g
- Sodium: 350mg
- Cholesterol: 0mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Grilled Corn Avocado Salad with Cherry Tomatoes FAQs
Yes, prepare the salad up to 1 hour ahead. Add dressing just before serving.
Avocados turn brown when exposed to air. To prevent this, sprinkle the diced avocado with lime juice before adding it to the salad.
Yes, drain and rinse canned corn before using. Grill it for a few minutes to add flavor.
Yes, this salad is naturally gluten-free.
This salad pairs well with grilled meats like chicken, steak, or fish. It's also great with my Crispy Tuna Patties or Easy Salmon Cakes.
A Warm Final Note
I can’t wait for you to try Fresh Grilled Corn Avocado Salad with Cherry Tomatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
