Best Fresh Grilled Corn Avocado Salad with Cherry Tomatoes

Crispy, juicy Fresh Grilled Corn Avocado Salad with Cherry Tomatoes is the perfect summer side or light meal. After making this many times, I’ve discovered the trick to keeping it fresh and crunchy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Goat Cheese Stuffed Mini Peppers for Appetizers and Easy Crab Rangoon Pinwheels with Puff Pastry.

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
• 1/2 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 jalapeño, seeded and minced (optional)
• Optional: Crumbed feta or cotija cheese
• Optional: Sliced grilled chicken or steak
• Optional: Tortilla strips or crushed tortilla chips

How to Make Best Fresh Grilled Corn Avocado Salad with Cherry Tomatoes

1. Prepare the corn: Husk the corn and remove the silk. Grill or boil until tender, about 10 minutes. Let cool, then cut the kernels off the cob.
2. Prepare the avocado: Cut the avocados in half, remove the pits, and dice the flesh.
3. Combine the salad: In a large bowl, combine the corn, avocado, halved cherry tomatoes, diced red onion, and cilantro.
4. Make the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and jalapeño (if using).
5. Toss and serve: Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed. Serve immediately or chill for up to 1 hour to let the flavors meld.

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: You can prep the ingredients ahead of time, but don't dress the salad 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, as this is a cold salad. Microwave: Not necessary, as this is a cold salad.

Recipe Notes

• Chef tip: For a quicker version, use canned corn and pre-made salsa instead of fresh ingredients.
• Best substitution: Substitute the avocado with diced mango for a fruity twist.
• Make-ahead: You can prep the ingredients ahead of time, but don't dress the salad until ready to serve.
• Scaling: This recipe is easy to double or triple for a crowd.
• Troubleshooting: If your salad is too dry, add a little more lime juice or olive oil.

Best Fresh Grilled Corn Avocado Salad with Cherry Tomatoes

⏱

Prep

15 minutes

🍳

Cook

10 minutes

⏳

Total

25 minutes

🍽

Serves

4 servings

🥗

Diet

gluten-free

Ingredients

Main Ingredients

• 6 ears of corn
• 2 ripe avocados
• 1 pint cherry tomatoes
• 1 small red onion
• 1/2 cup chopped fresh cilantro

Seasonings

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 jalapeño, seeded and minced (optional)

Optional Toppings

• Crumbed feta or cotija cheese
• Sliced grilled chicken or steak
• Tortilla strips or crushed tortilla chips

Instructions

1. Prepare the corn: Husk the corn and remove the silk. Grill or boil until tender, about 10 minutes. Let cool, then cut the kernels off the cob.
2. Prepare the avocado: Cut the avocados in half, remove the pits, and dice the flesh.
3. Combine the salad: In a large bowl, combine the corn, avocado, halved cherry tomatoes, diced red onion, and cilantro.
4. Make the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and jalapeño (if using).
5. Toss and serve: Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed. Serve immediately or chill for up to 1 hour to let the flavors meld.

Notes

• Chef tip: For a quicker version, use canned corn and pre-made salsa instead of fresh ingredients.
• Best substitution: Substitute the avocado with diced mango for a fruity twist.
• Make-ahead: You can prep the ingredients ahead of time, but don't dress the salad until ready to serve.
• Scaling: This recipe is easy to double or triple for a crowd.
• Troubleshooting: If your salad is too dry, add a little more lime juice or olive oil.

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, as this is a cold salad.
• Microwave reheat: Not necessary, as this is a cold salad.
• Make ahead: You can prep the ingredients ahead of time, but don't dress the salad until ready to serve.

Nutrition Per Serving

• Calories: 250
• Protein: 6g
• Fat: 14g
• Carbs: 28g
• Fiber: 7g
• Sugar: 5g
• Sodium: 300mg
• Cholesterol: 0mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Fresh Grilled Corn Avocado Salad with Cherry Tomatoes FAQs

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!