Grilled Corn and Avocado Salad

5 from 5 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Salads

Cuisine: American

Keyword: avocado corn salad recipe, corn and avocado salad, corn salad, grilled corn for salad, grilled corn salad with avocado, Mexican corn avocado salad, Mexican corn recipe, Mexican street corn, summer salad

Servings: servings

Calories: 497kcal

Author: Michaela Kenkel

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

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.

Nutrition