Tomato and Grilled Corn Salad with Avocado
Bright, fresh, and bursting with flavor, this Tomato and Grilled Corn Salad with Avocado is the ultimate summer side dish or light main course. Sweet, smoky grilled corn pairs perfectly with juicy cherry tomatoes, creamy avocado, and a zesty lime-honey dressing, while thinly sliced red onion and fresh cilantro add a vibrant punch of flavor. Ready in just 25 minutes, this easy-to-make salad is the perfect blend of textures and colors, ideal for backyard barbecues, potlucks, or a quick family meal. Serve it chilled or at room temperature for a refreshing, healthy dish that showcases the best of seasonal produce. Keywords: grilled corn salad, summer salad recipe, avocado tomato salad, healthy side dish, easy salad recipe.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 ears Fresh corn on the cob (husks removed)
- 2 cups Cherry or grape tomatoes (halved)
- 1 large Avocado (diced)
- 0.25 cup Red onion (thinly sliced)
- 0.25 cup Fresh cilantro (chopped)
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lime juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Preheat your grill or grill pan over medium-high heat.
Brush the ears of corn with 1 tablespoon of olive oil and place them on the grill. Cook for about 8-10 minutes, turning frequently, until the kernels are slightly charred and tender.
Remove the corn from the grill and allow it to cool slightly. Once cool, use a sharp knife to carefully cut the kernels off the cob and transfer them to a large mixing bowl.
Add the halved cherry tomatoes, diced avocado, sliced red onion, and chopped cilantro to the bowl with the grilled corn.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey, salt, and black pepper to create the dressing.
Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
Taste and adjust the seasoning with additional salt or lime juice, if needed.
Serve immediately or chill in the refrigerator for up to 1 hour before serving.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
