Grilled Corn & Avocado Salad

Charred corn fresh off the grill is a backyard summer classic across the Americas. This bright salad pairs smoky kernels with creamy avocado, lime, and a touch of honey-cumin for a shareable lunch that tastes like sunshine.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 7g protein
• 28g carbs
• 22g fat
• 7g fiber

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Ingredients

• 4 ears fresh corn, husks removed
• 2 ripe avocados
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/3 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 3 tbsp lime juice
• 2 tbsp extra-virgin olive oil
• 1 tsp honey
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup cotija cheese, crumbled
• 1/2 tsp chili-lime seasoning (optional)

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400–450°F. Brush the shucked corn lightly with olive oil and place the ears directly on the grates.
2. 2Grill the corn, turning every 2–3 minutes, until kernels are tender and charred in spots, 10–12 minutes total. Transfer to a cutting board and let cool 5 minutes until easy to handle.
3. 3Stand each ear upright in a wide bowl and slice downward with a sharp knife to cut the kernels off the cob; you should have about 3 cups. Discard the cobs.
4. 4In a small jar or bowl, whisk the remaining olive oil with lime juice, honey, cumin, salt, and black pepper until emulsified. Taste—the dressing should be bright and lightly sweet.
5. 5Halve, pit, and dice the avocados into ¾-inch cubes. Add them to a large serving bowl with the grilled corn kernels, halved cherry tomatoes, sliced red onion, minced jalapeño, and chopped cilantro.
6. 6Pour the lime dressing over the salad and gently fold with a rubber spatula so the avocado stays chunky and everything glistens. Sprinkle crumbled cotija and optional chili-lime seasoning over the top.
7. 7Let the salad sit 5–10 minutes at room temperature so the warm corn softens the onion slightly and flavors marry. Give one final gentle toss before serving.
8. 8Serve family-style in a wide shallow bowl as a lunch main with tortilla chips or as a vibrant platter beside grilled proteins. Leftovers keep chilled up to 1 day; add a squeeze of fresh lime before eating.