Avocado Corn Salad
This vibrant avocado corn salad combines sweet charred corn, creamy avocado chunks, and a zesty lime dressing for a refreshing side dish perfect for summer cookouts. It is quick to make and even better when it sits for a few minutes allowing the flavors to meld together beautifully.
A fresh and colorful summer salad with charred corn, creamy avocado, and a bright lime and cilantro dressing.
Nutrition per serving
Ingredients
Base
Vegetables
Dressing
Herbs
Seasoning
Instructions
Char the Corn
Grill the corn directly on a preheated grill or in a dry cast iron skillet over high heat, turning occasionally until kernels are charred in spots and cooked through, about 8 minutes total. Let cool slightly before cutting.
Cut the Corn and Prep Vegetables
Stand each cooled corn cob upright on a cutting board and carefully slice the kernels off with a sharp knife. Halve the cherry tomatoes and dice the avocados into bite-sized chunks.
Make the Dressing and Combine
In a large bowl, whisk together the lime juice, chili powder, and a generous pinch of salt and black pepper. Add the corn kernels, cherry tomatoes, and avocado to the bowl and toss gently to coat everything in the dressing.
Garnish and Serve
Fold in the chopped cilantro and taste for seasoning, adjusting salt and lime juice as needed. Serve immediately at room temperature or refrigerate for up to 2 hours before serving for the flavors to develop further.
Substitutions
Common mistakes
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