Grilled Corn Avocado Salad with Cherry Tomatoes
Grilled Corn Avocado Salad with Cherry Tomatoes — crispy corn, creamy avocado, and juicy tomatoes in a fresh, light summer salad. Better than takeout! After making this many times, I’ve discovered the trick to perfectly grilled corn every time. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Refreshing Guava White Tea Lemonade Recipe for Summer and Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert.
Why This Grilled Corn Avocado Salad with Cherry Tomatoes Is Pure Comfort
- Crispy grilled corn adds a smoky flavor
- Creamy avocado balances the acidity of the tomatoes
- Easy to make and perfect for summer cookouts
- Customize with your favorite herbs and proteins
What You'll Need for 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, finely chopped
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder (optional)
- 1/4 cup chopped fresh cilantro
- Optional: Crumbed feta or cotija cheese
- Optional: Sliced jalapeño
- Optional: Chopped fresh basil or parsley
- Optional: Lime wedges
📝 Ingredient Notes
- Corn: Use fresh corn on the cob for the best flavor.
- Avocado: Choose ripe avocados for a 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 safe. → See on Amazon
How to Make Grilled Corn Avocado Salad with Cherry Tomatoes
- Grill the corn: Preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until charred on all sides, about 10-12 minutes. Let the corn cool, then cut the kernels off the cob.
- Prepare the salad: In a large bowl, combine the grilled corn, avocado (diced), cherry tomatoes, and red onion.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and chili powder (if using).
- Toss the salad: Pour the dressing over the salad and toss to combine. Add the cilantro and toss again.
- Serve: Serve the salad immediately, topped with your favorite optional toppings.
Cook's Tips for Perfect 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 it from the heat as soon as it's charred.
- Pro tip: For easier cutting, place the corn on a large cutting board and use a sharp knife to cut the kernels off the cob.
- Pro tip: To keep the avocado from browning, add the lime juice to the bowl before adding the avocado and toss to coat.
Storing & Reheating 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 3 days. Make-ahead tip: The salad can be made up to 1 hour ahead. Keep chilled until ready to serve.
Freezing Grilled Corn Avocado Salad with Cherry Tomatoes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended as it can make the avocado mushy.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeño to the salad or serve with sliced jalapeño on the side.
- Best substitution: Substitute the cherry tomatoes with diced regular tomatoes or grape tomatoes.
- Make-ahead: The dressing can be made up to 1 day ahead. Store in an airtight container in the fridge.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the salad is too dry, add a little more olive oil or lime juice.
Want to level up this recipe?
Grill Pan — Evenly cooks the corn and is easy to clean. → Check price on Amazon
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, finely chopped
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)
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Crumbed feta or cotija cheese
- Sliced jalapeño
- Chopped fresh basil or parsley
- Lime wedges
Instructions
- Grill the corn: Preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until charred on all sides, about 10-12 minutes. Let the corn cool, then cut the kernels off the cob.
- Prepare the salad: In a large bowl, combine the grilled corn, avocado (diced), cherry tomatoes, and red onion.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and chili powder (if using).
- Toss the salad: Pour the dressing over the salad and toss to combine. Add the cilantro and toss again.
- Serve: Serve the salad immediately, topped with your favorite optional toppings.
Notes
- Chef tip: For a spicy kick, add diced jalapeño to the salad or serve with sliced jalapeño on the side.
- Best substitution: Substitute the cherry tomatoes with diced regular tomatoes or grape tomatoes.
- Make-ahead: The dressing can be made up to 1 day ahead. Store in an airtight container in the fridge.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the salad is too dry, add a little more olive oil or lime juice.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended as it can make the avocado mushy.
- Make ahead: The salad can be made up to 1 hour ahead. Keep chilled until ready to serve.
Nutrition Per Serving
- Calories: 320
- Protein: 7g
- Fat: 24g
- Carbs: 29g
- Fiber: 7g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Grilled Corn Avocado Salad with Cherry Tomatoes FAQs
Yes, the salad can be made up to 1 hour ahead. Keep chilled until ready to serve. The dressing can be made up to 1 day ahead.
Avocado turns brown when exposed to air. To prevent this, add the lime juice to the bowl before adding the avocado and toss to coat.
While you can use frozen corn, fresh corn on the cob has the best flavor. If using frozen, thaw and pat dry before grilling.
Store leftovers in an airtight container in the fridge for up to 3 days. The salad can become watery as it sits, so drain excess liquid before serving.
Yes, you can use canned or frozen corn that has been thawed and drained. The salad will still be delicious, just not as fresh as with grilled corn.
A Warm Final Note
I can’t wait for you to try 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!
