Grilled Corn and Avocado Salad
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Nothing says summer better than this Grilled Corn and Avocado Salad. Fresh sweet corn, crunchy red onion, creamy avocado, and fresh herbs all tossed in an olive oil and mayonnaise-based dressing topped with crumbled feta. It doesn’t get any better than this, let me tell you!
Hello from Nebraska, you know us by many things, but a few are; We are “Nebraska Nice,” and take pride in that, we are located smack dab in the middle of the United States, we love our farmers and you will find a lot of corn here. Heck – our beloved football team is called the Cornhuskers! So, when I give you a corn recipe, you know it has to be delicious!
Grilled Corn and Avocado Salad
This corn salad has it all; flavor, and texture, and it looks great too. A feast for the eyes and the stomach. Perfect for a summertime lunch, a light dinner or it makes the perfect side dish too.
Pack it up and bring along to the park, a potluck or just take it out in your backyard, any way you eat it I guarantee you’ll be pleasantly surprised at how fresh and tasty it is.
Corn and Avocado Salad
This crowd-pleasing salad always disappears fast at our house so be prepared. I often make a double batch so we’ll have some leftovers the next day.
You can make this salad a few hours before you want to serve it, though your avocados may turn slightly brown, the salad will still taste great. The best thing to do if you want to prepare it in advance is to grill the corn ahead of time and then assemble the salad just before you want to serve it. Once the corn is done it takes no time at all to pull together the rest of the fresh ingredients.
If you love this summer salad recipe you are sure to love these too: Greek Style Cucumber Salad, Deconstructed Guacamole Salad,or this Picnic Potato Salad.
Avocado Corn Salad
Fresh summer produce is the best and this grilled corn salad puts it all to good use. If you’ve never thought about using grilled corn for salad you don’t know what you’re missing. Yes, boiled corn in season tastes great but grilled corn is really where it’s at. It takes this salad to a whole new level.
Ingredients for grilled corn salad with avocado
Complete ingredients and instructions can be found in the printable recipe card at the bottom of this post.
For the Dressing:
- Olive oil: I prefer extra virgin olive oil but any kind will work. Avocado oil is also great in salads.
- White wine vinegar: I used white wine vinegar but apple cider or rice vinegar will also work.
- Mayonnaise: Any kind of mayonnaise will work, even low fat.
- Garlic cloves: Fresh garlic, minced, adds the best flavor.
- Smoked paprika: Not to be confused with regular paprika, this one has a nice smoky flavor so don’t substitute with this one.
- Salt and black pepper: Salt and black pepper enhance the flavor.
For the Salad:
- Corn on the cob: Fresh ears of corn, grilled, tastes the best but boiled, steamed, or even frozen corn will work.
- Red onion: A red onion, sliced, for crunch, flavor, and color.
- Avocados: Fresh cubed avocados add a nice creaminess to the salad. Make sure you are using ripe avocados for the best taste and texture.
- Jalapeño: Finely chopped jalapeno adds a touch of spice.
- Fresh herbs: Fresh basil and mint add even more flavoring.
- Pepitas: Pepitas add crunch and some protein to this summer salad.
- Feta cheese: Crumbled feta cheese complements the flavors nicely. Queso fresco also works.
How to make this avocado corn salad recipe
This salad comes together in just a few minutes with a few simple steps.
First: In a small bowl, combine the olive oil, white wine vinegar, mayonnaise, garlic, smoked paprika, salt, and pepper to make the dressing.
Second: Using a sharp knife, cut the corn kernels off the cob and add them to a large bowl; mixing or salad are both fine.
Third: Add the remaining ingredients to the corn and toss to combine.
Fourth: Pour the dressing over the salad and serve.
This summer corn salad tastes great at room temperature or straight from the fridge.
Love it? Pin it!
If you love this Mexican corn avocado salad make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
FAQs
- Can I use frozen corn in this salad? Yes, though freshly grilled corn tastes amazing, you can use frozen corn or even canned if that’s all you have on hand. If you are using canned, make sure to drain well. Be aware that ommiting the grilled taste will significantly change the flavor of this salad.
- How should I store leftovers of this corn avocado salad? Make sure to store leftovers in an airtight container in the fridge. They will keep for up to 4 days. I don’t recommend freezing leftovers of this salad.
- How do you grill Corn on the Cob? This recipe uses grilled corn, and if you have never made sweet corn on the grill, it’s delicious! Here is a fantastic “How To Grill Corn” to help you out.
Substitutions
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!
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If you don’t have any red onions, green onions will also work.
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Instead of feta cheese, try using cotija, a Mexican cheese. Note the salad works well without any feta cheese. You can also use a vegan feta and eggless mayo if you want a vegan salad.
- Top with grilled shrimp, steak, or chicken for a protein-rich salad.
Tips & Tricks
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Let the corn cobs cool for several minutes before removing the kernels.
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Pick up the avocados a few days before you want to prepare this salad so they have time to ripen.
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For more crunch and color add cherry tomatoes or chopped Roma tomatoes.
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Eat the salad like a fresh corn salsa and serve it with tortilla chips.
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Squeeze some fresh lime juice over the salad for more of a Mexican flavor.
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Add a can of black beans so the salad eats more like a main dish meal.
More Salad Recipes to Love
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Avocado Tuna Salad (pictured above)
See All of my Delcious Salad Recipes
This great salad has so much flavor; it’s a delicious recipe to use up that precious fresh summer produce. Make it today and enjoy it before the season is over.
Grilled Corn and Avocado Salad
Equipment
Ingredients
- For the Salad Dressing:
- 3 Tablespoons olive oil
- 3 Tablespoons white wine vinegar
- 2 Tablespoons mayonnaise
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- For the Salad:
- 4 ears of sweet corn grilled
- 1 small red onion sliced
- 2 large avocados cubed
- 1 medium sized jalapeño finely chopped
- 1/2 cup basil chopped
- 1/4 cup mint chopped
- 1/4 cup pepitas
- 1/4 feta cheese crumbled
Instructions
- In a small bowl, combine the olive oil, white wine vinegar, mayonnaise, garlic, smoked paprika, salt, and pepper to make the dressing.
- After your corn is cooled and easy to work with cut the kernels off the cob and add them to a large mixing or salad bowl.
- Add the remaining ingredients to the corn and toss to combine.
- Pour the dressing over the salad and serve.
Notes
Nutrition
This was everything a gourmet salad should be, and then some! Easy, hearty and delicious; definitely, a new favorite recipe!
I made this delightful salad, and it was a hit with everyone who tasted it. The charred sweetness of the grilled corn, combined with the creamy avocado, juicy tomatoes, and zesty lime dressing, created a perfect balance of textures and tastes!
This looks and sounds fabulous! Love this recipe.
Hey there! Just tried out your Grilled Corn and Avocado Salad recipe, and it was an absolute hit at my weekend BBQ. The flavors melded together perfectly, and everyone asked for seconds. You’ve truly outdone yourself with this one!