Grilled Corn & Avocado Summer Salad: Our Tweaked Recipe

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 one which she found on Facebook and 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!

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.


1 pint grape tomatoes (get fancy like I did and use multi-colored tomatoes)

1 ripe avocado

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

2 tbsp fresh cilantro, chopped


Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

Sea salt and fresh cracked pepper, to taste

1 clove garlic, minced

The bowl pictured above was a double portion.


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.


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