Grilled Corn & Avocado Salad

Mix it up and try something new at your next barbecue! This grilled corn and avocado salad is a refreshing alternative to traditional, mayonnaise-laden summer salads.


5 ears fresh corn, husked with silks removed
1 1/2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
3/4 teaspoon black pepper
1 pint halved cherry tomatoes (about 2 cups)
2 cups packed arugula
1 medium avocado, peeled, pitted and diced
1 small red bell pepper, cored and finely chopped
4 green onions, finely chopped
1/4 cup chopped fresh cilantro

1/4 cup fresh lime juice (from about 2 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 teaspoon paprika
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder

Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool. Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions and cilantro.

In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

Printable recipe available at:

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