Grilled Corn & Avocado Summer Salad

grilled corn avocado summer salad fountainof30

I am ALL about corn in the summertime. I just can’t get enough and I particularly love grilled corn. If you are looking for a delicious, bright and crowd-pleaser salad that’s loaded with grilled corn, avocado, cherry tomatoes and cilantro this one will more than fit the bill. You can’t go wrong with this combination of fresh ingredients and the citrus/honey dressing really makes the flavors pop in the best possible way. I promise if you bring this salad to your next summer BBQ you will be the hit of the party.

Joan has been my BFF since we were tots and we share many interests, including our love of food and recipes. She gave me this Grilled Corn & Avocado Summer Salad which she swears by. Of course she tweaked it a bit – that’s what we do. Joan can make a meal out of virtually anything. She used to do it constantly at my house when we were teens. My mom only kept WASA crackers (we called them WASPY crackers), tuna in water, and Peter Pan peanut butter in our house. Nothing really had calories, fat or taste. Joan could assess the contents in the cabinet in 2 minutes and whip up something tasty to eat. It was truly amazing. I learned to cook later, but still confer with Joan on recipes all the time!

Grilled Corn & Avocado Summer Salad

Anyway, this grilled corn and avocado salad makes the perfect side dish or add shrimp or chicken to make it a luncheon course. It’s the perfect summer salad.

Prep Time: 10 minutes   |  Cook Time: 7 minutes   |  Total Time: 17 minutes

Ingredients

1 pint grape tomatoes (Or get fancy like I did and use multi-colored tomatoes, halved or quartered)

1 ripe avocado

2 ears of fresh sweet corn, grilled (can use frozen corn if good quality)

2 tbsp fresh cilantro, chopped

Honey Lime Dressing

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

1 clove garlic, minced

Sea salt and fresh cracked pepper, to taste

Instructions

1. Grill the corn cobs for 7 minutes at 400 degrees F. Cut the kernels from the cob.

2. In a large salad bowl, combine the corn kernels, sliced tomatoes, sliced avocado and chopped cilantro.

3. In a small mixing bowl mix together lime juice, vegetable oil, honey and minced garlic. Add sea salt and fresh cracked pepper to taste.

4. Pour the honey lime dressing over the salad mixture and toss gently until combined and serve.

(The salad pictured above is a double portion.)

How To Ripen Avocados Fast

It never fails, you need ripened avocados and all the store has are ones that are rock hard. How can you get them to ripen quickly? Wrap each avocado in tin foil and place in a 200 degree over for 10 minutes. Take out and see if they have softened enough. If not, they go back in another 10 minutes. Keep repeating this process until they are soft enough. Then cool before you slice it open. It never fails.

How does this work? Avocados produce ethylene gas, which is typically released slowly causing it to ripen. As the avocado bakes in tinfoil, the gas surrounds it, warp speeding the ripening process.

Yield: 6

Grilled Corn & Avocado Summer Salad

Grilled Corn & Avocado Summer Salad

This grilled corn and avocado salad makes the perfect side dish or add shrimp or chicken to make it a luncheon course. It's the perfect summer salad.

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • 1 pint grape tomatoes (Or get fancy like I did and use multi-colored tomatoes, halved or quartered)

  • 1 ripe avocado
  • 
2 ears of fresh sweet corn, grilled (can use frozen corn if good quality)

  • 2 tbsp fresh cilantro, chopped

Honey Lime Dressing

  • Juice of 1 lime
  • 3 tbsp vegetable oil

  • 1 tbsp honey

  • Sea salt and fresh cracked pepper, to taste

  • 1 clove garlic, minced

Instructions

    1. Grill the corn cobs for 7 minutes at 400 degrees F. Cut the kernels from the cob.

    2. In a large salad bowl, combine the corn kernels, sliced tomatoes, sliced avocado and chopped cilantro.

    3. In a small mixing bowl mix together lime juice, vegetable oil, honey and minced garlic. Add sea salt and fresh cracked pepper to taste.

    4. Pour the honey lime dressing over the salad mixture and toss gently until combined and serve.

Nutrition Information:

Yield:

6

Serving Size:

1


Amount Per Serving: Calories: 162Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 103mgCarbohydrates: 14gFiber: 4gSugar: 6gProtein: 2g
Lauren Dimet Waters Signature

You might be interested in more of my recipes like How to Make Healthy Copycat Old El Paso Taco Seasoning and How To Make Quick And Easy Potato Salad.

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