Best Grilled Corn Avocado Salad with Cherry Tomatoes
Grilled Corn Avocado Salad is the ultimate summer side dish. After making this many times, I’ve discovered the trick to perfectly grilled corn every time. The crispy kernels, fresh avocado, and juicy cherry tomatoes create a symphony of flavors that’ll make your cookout the talk of the town. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sweet and Spicy Pickle Slaw Recipe for Dinner and Fresh Strawberry Salsa Stuffed Avocados Recipe.
Why This Best Grilled Corn Avocado Salad with Cherry Tomatoes Is Pure Comfort
- Crispy, smoky grilled corn
- Juicy, sweet cherry tomatoes
- Creamy, buttery avocado
- Easy, no-cook dressing
- Perfect for summer cookouts
What You'll Need for Best 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, husks removed
- 2 ripe avocados
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder (optional)
- Optional: Fresh cilantro, chopped
- Optional: Crumbled feta or cotija cheese
- Optional: Tortilla strips or crushed tortilla chips
📝 Ingredient Notes
- corn: Use fresh, in-season corn for the best flavor.
- avocado: Ripe avocados are key for creamy texture. If not ripe, place in a paper bag with a ripe banana overnight.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect grilled corn. → See on Amazon
- Avocado Slicer — Safely and easily slice avocados with this handy tool. → See on Amazon
How to Make Best Grilled Corn Avocado Salad with Cherry Tomatoes
- Prepare the corn: Preheat grill to medium-high heat. Brush corn with 2 tbsp olive oil and grill, turning occasionally, until charred on all sides, about 10-12 minutes.
- Cut the corn: Let corn cool slightly, then cut kernels off the cob.
- Prepare the salad: In a large bowl, combine corn, avocado (cut into bite-sized pieces), cherry tomatoes, and red onion.
- Make the dressing: In a small bowl, whisk together remaining olive oil, lime juice, salt, black pepper, and chili powder (if using).
- Combine and serve: Pour dressing over salad and toss to combine. Add desired toppings and serve immediately.
Cook's Tips for Perfect Best Grilled Corn Avocado Salad with Cherry Tomatoes
- Common mistake and fix: Overcooking the corn can make it tough and chewy. Keep an eye on it and remove from heat as soon as it's charred.
- Pro tip: For a shortcut, you can use canned or frozen corn. Just make sure to drain and pat dry before using.
- Pro tip: To prevent avocado browning, toss the avocado pieces with a little bit of the dressing before adding them to the salad.
Storing & Reheating Best 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: Prepare the corn and avocado up to 1 hour ahead. Combine just before serving.
Freezing Best Grilled Corn Avocado Salad with Cherry Tomatoes
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: No need to reheat. Enjoy chilled or at room temperature. Microwave: No need to reheat. Enjoy chilled or at room temperature.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeño or a pinch of red pepper flakes to the dressing.
- Best substitution: Substitute grilled zucchini or bell peppers for the corn for a lower-carb option.
- Make-ahead: The dressing can be made up to 1 day ahead and stored in the fridge.
- Scaling: This recipe is easily doubled or tripled for larger crowds.
- Troubleshooting: If your corn is not cooking evenly, try cutting it in half crosswise before grilling.
Want to level up this recipe?
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Best Grilled Corn Avocado Salad with Cherry Tomatoes
Ingredients
Main Ingredients
- 6 ears of corn, husks removed
- 2 ripe avocados
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
Seasonings
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder (optional)
Optional Toppings
- Fresh cilantro, chopped
- Crumbled feta or cotija cheese
- Tortilla strips or crushed tortilla chips
Instructions
- Prepare the corn: Preheat grill to medium-high heat. Brush corn with 2 tbsp olive oil and grill, turning occasionally, until charred on all sides, about 10-12 minutes.
- Cut the corn: Let corn cool slightly, then cut kernels off the cob.
- Prepare the salad: In a large bowl, combine corn, avocado (cut into bite-sized pieces), cherry tomatoes, and red onion.
- Make the dressing: In a small bowl, whisk together remaining olive oil, lime juice, salt, black pepper, and chili powder (if using).
- Combine and serve: Pour dressing over salad and toss to combine. Add desired toppings and serve immediately.
Notes
- Chef tip: For a spicy kick, add diced jalapeño or a pinch of red pepper flakes to the dressing.
- Best substitution: Substitute grilled zucchini or bell peppers for the corn for a lower-carb option.
- Make-ahead: The dressing can be made up to 1 day ahead and stored in the fridge.
- Scaling: This recipe is easily doubled or tripled for larger crowds.
- Troubleshooting: If your corn is not cooking evenly, try cutting it in half crosswise before grilling.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not suitable for freezing.
- Oven reheat: No need to reheat. Enjoy chilled or at room temperature.
- Microwave reheat: No need to reheat. Enjoy chilled or at room temperature.
- Make ahead: Prepare the corn and avocado up to 1 hour ahead. Combine just before serving.
Nutrition Per Serving
- Calories: 300
- Protein: 6g
- Fat: 20g
- Carbs: 25g
- Fiber: 8g
- Sugar: 4g
- Sodium: 400mg
- Cholesterol: 0mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Grilled Corn Avocado Salad with Cherry Tomatoes FAQs
Yes, prepare the corn and avocado up to 1 hour ahead. Combine just before serving to prevent avocado browning.
Avocado turns brown due to oxidation. Tossing the avocado with a little bit of the dressing before adding it to the salad can help prevent this.
Yes, cut the corn into quarters, brush with oil, and air fry at 400°F for 10-12 minutes, shaking the basket halfway through.
Yes, this salad is packed with healthy fats, fiber, and vitamins. One serving has approximately 300 calories, 20g fat, 25g carbs, and 6g protein.
This salad pairs well with grilled meats like chicken, steak, or shrimp. For a vegetarian meal, try serving it with black bean and corn tacos or quesadillas.
A Warm Final Note
I can’t wait for you to try Best 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!
