Grilled Corn & Avocado Salad

Serves 4 · 15 min prep · 12 min cook

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 or Tajín

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 directly on the grates. Grill 10–12 minutes, turning every 2–3 minutes, until kernels are tender and charred in spots.
2. 2Transfer grilled corn to a cutting board and let cool 5 minutes until safe to handle. Stand each ear upright and slice the kernels off in strips with a sharp knife; you should have about 3 cups.
3. 3In a large serving bowl, whisk the remaining olive oil with lime juice, honey, cumin, salt, and black pepper until emulsified. Taste the dressing—it should be bright and lightly sweet.
4. 4Add the warm corn kernels, halved cherry tomatoes, thinly sliced red onion, minced jalapeño, and chopped cilantro to the bowl. Toss gently so everything is coated in the lime dressing.
5. 5Halve the avocados, remove pits, and dice the flesh into 3/4-inch cubes. Fold the avocado into the salad last so it stays chunky and doesn’t mash.
6. 6Sprinkle crumbled cotija and chili-lime seasoning over the top. Give one gentle toss or leave the cheese as a pretty finish for a shareable platter.
7. 7Let the salad sit 5–10 minutes at room temperature so the warm corn softens the onion slightly and flavors marry. Serve family-style with tongs for backyard lunches.
8. 8If prepping ahead, mix everything except avocado and cotija; add those just before serving so the salad stays fresh and green.