Best Fresh Grilled Corn Avocado Salad with Cherry Tomatoes
Crisp, fresh, and packed with flavor, this Fresh Grilled Corn Avocado Salad with Cherry Tomatoes is the perfect summer side dish. After making this countless times for cookouts and busy weeknights, I’ve discovered the trick to keeping it crispy and juicy. It’s better than takeout and my family begs for it. Keep reading for my best tips or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Chicken Brussels Sprout Salad and Quick High Protein Chicken Lettuce Wraps.
Why This Best Fresh Grilled Corn Avocado Salad with Cherry Tomatoes Is Pure Comfort
- Crispy grilled corn and juicy cherry tomatoes
- Creamy avocado and tangy lime dressing
- Easy to make and perfect for cookouts
- Healthier than takeout and packed with flavor
What You'll Need for Best Fresh 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
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 small red onion
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Optional: 1/4 cup chopped fresh cilantro
- Optional: 1/2 cup crumbled feta or cotija cheese
📝 Ingredient Notes
- corn: Use fresh, in-season corn for the best flavor.
- avocados: Choose ripe avocados for a creamy salad.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Evenly distributes heat for perfect grilled corn. → See on Amazon
- Avocado Slicer — Makes quick work of slicing avocados. → See on Amazon
How to Make Best Fresh Grilled Corn Avocado Salad with Cherry Tomatoes
- Grill the corn: Preheat grill to medium-high heat. Grill corn, turning occasionally, until charred on all sides, about 10 minutes. Let cool, then cut kernels off the cob.
- Prepare the salad: In a large bowl, combine corn, diced avocado, halved cherry tomatoes, and thinly sliced red onion.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, salt, black pepper, chili powder, and cumin.
- Toss and serve: Pour dressing over salad and toss to combine. Add cilantro and cheese (if using) and gently toss again. Serve immediately.
Cook's Tips for Perfect Best Fresh Grilled Corn Avocado Salad with Cherry Tomatoes
- Common mistake and fix: Overdressing the salad can make it soggy. Start with half the dressing, then add more to taste.
- Pro tip: For even more flavor, grill the corn with the husks on, then shuck it after grilling.
- Pro tip: To keep the avocado from browning, toss the diced avocado with a little bit of the dressing before adding it to the salad.
Storing & Reheating Best Fresh 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 2 days. Make-ahead tip: The salad can be made up to 1 hour ahead. Keep chilled until ready to serve.
Freezing Best Fresh 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 salad soggy.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeño to the salad.
- Best substitution: Substitute grilled zucchini for the corn for a low-carb version.
- Make-ahead: The dressing can be made up to 1 day ahead. Store separately from the salad.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the salad is too dry, add more dressing. If it's too wet, add more avocado or cheese.
Want to level up this recipe?
Grill Pan — Perfect for indoor grilling when it's too hot or raining. → Check price on Amazon
Best Fresh Grilled Corn Avocado Salad with Cherry Tomatoes
Ingredients
Main Ingredients
- 6 ears of corn
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 small red onion
Seasonings
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp cumin
Optional Toppings
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled feta or cotija cheese
Instructions
- Grill the corn: Preheat grill to medium-high heat. Grill corn, turning occasionally, until charred on all sides, about 10 minutes. Let cool, then cut kernels off the cob.
- Prepare the salad: In a large bowl, combine corn, diced avocado, halved cherry tomatoes, and thinly sliced red onion.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, salt, black pepper, chili powder, and cumin.
- Toss and serve: Pour dressing over salad and toss to combine. Add cilantro and cheese (if using) and gently toss again. Serve immediately.
Notes
- Chef tip: For a spicy kick, add diced jalapeño to the salad.
- Best substitution: Substitute grilled zucchini for the corn for a low-carb version.
- Make-ahead: The dressing can be made up to 1 day ahead. Store separately from the salad.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the salad is too dry, add more dressing. If it's too wet, add more avocado or cheese.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended as it can make the salad soggy.
- Make ahead: The salad can be made up to 1 hour ahead. Keep chilled until ready to serve.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 18g
- Carbs: 20g
- Fiber: 6g
- Sugar: 5g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Fresh Grilled Corn Avocado Salad with Cherry Tomatoes FAQs
Yes, you can make the salad up to 1 hour ahead. Keep chilled until ready to serve. However, the dressing can be made up to 1 day ahead.
Overdressing the salad can make it soggy. Start with half the dressing, then add more to taste.
Yes, you can use canned corn in a pinch. Drain and rinse well before using.
Yes, this salad is naturally gluten-free. Just be sure to check the labels on any additional toppings or dressings you use.
Yes, you can use frozen corn that has been thawed and drained. Or, you can use canned corn as a substitute.
A Warm Final Note
I can’t wait for you to try Best Fresh 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!
