Every cook needs a dependable corn salad in their repertoire. This Summer Fresh Grilled Corn Salad is bright, simple, and refreshing—one you’ll want to make again and again.
Summer is officially here, and with higher temperatures calling for outdoor cooking, grilling fresh corn is one of my favorite ways to celebrate the season. Sweet summer corn is delicious straight from the cob, but it’s equally wonderful sliced off and tossed into a vibrant salad. This recipe showcases fresh summer produce and comes together quickly, making it perfect for weeknight dinners, backyard barbecues, or meal prepping a tasty side to enjoy all week.
Whether you shop at a farmer’s market or your grocery store, summer brings an abundance of great produce. Ripe cherry tomatoes, creamy avocados, and fresh cilantro combine here with grilled corn for a bright, balanced side dish. The lime and garlic dressing ties everything together while letting the natural sweetness of the corn shine.
This recipe pairs especially well with grilled or slow-cooked chicken (I have a complementary slow cooker chicken recipe to share soon). Make a large batch to serve as a side for several meals or bring it to picnics and gatherings—it holds up well and stays flavorful.
With juicy cherry tomatoes, creamy avocado, crisp red onion, and bright lime and cilantro, this corn salad is a healthy, flavorful summer staple. A light drizzle of olive oil and a pinch of salt and pepper are all it needs.
Summer Fresh Grilled Corn Salad
Jennifer Draper
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Ingredients
- 3 ears fresh corn (remove husks and clean)
- 2 tablespoons olive oil
- 4-6 oz cherry tomatoes
- 1 large avocado
- 2 tablespoons red onion (minced)
- 2 tablespoons lime juice
- 1 teaspoon jarred minced garlic
- 1 tablespoon chopped cilantro
- salt and pepper
Instructions
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Preheat grill to medium-high heat.
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Brush the corn with olive oil and place on the grill.
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Grill about 10 minutes per side, or until the corn is tender-crisp. Times vary by grill—watch closely and turn as needed.
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Let the corn cool. Stand an ear on its end and slice downward with a sharp knife to remove the kernels.
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Cut cherry tomatoes and avocado into large chunks and add to the corn.
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Finely dice the red onion and add it to the mixture.
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Add lime juice, minced garlic, and chopped cilantro. Gently toss to combine.
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Season with salt and pepper to taste. If desired, drizzle a small additional amount of olive oil (about a teaspoon).
Nutrition
Carbohydrates: 12g
Protein: 2g
Fat: 10g
Fiber: 3g
Vitamin C: 12.6mg
Important nutritional disclaimer
