Grilled Corn Salad With Avocado Wellplated Com

If you’re looking for a slam-dunk side to add to any summer spread, this grilled corn salad is IT.

It goes with just about anythingIt’s easy to make aheadBecause this is a corn salad without mayo, it’s safe to serve (and tastes fab) at room temperatureIt can easily be scaled to any quantityIt tastes like a warm, sunny day served on a plate.

Likewise, in the realm of easy, healthy side dishes you can add to your weeknight 30-minute meals, grilled corn salad has you covered too.

Why You’ll Love this Corn Salad for Summer

In addition to a lineup of fresh ingredients, reasonable prep time, and universal taste appeal, here are a few other reasons you’ll love grilled corn salad: Serve this corn salad:

With any of your favorite grilled beef, pork, or chicken entrees. These grilled Chicken Kabobs are one of my current go-to’s. As a dip or chunky salsa with chips. On top of tacos (like these meatless Tempeh Tacos or mouthwatering Salmon Tacos) for a bright burst of flavor and color.

It will last a few days in the refrigerator. Make it once, then serve it throughout the week.Grilled Corn. While corn may taste bland in a raw corn salads or canned corn salads, grilling it takes the flavor to the next level. (If you don’t have a grill, see below tips to cook it in the oven or on the stovetop instead).Fresh and Fabulous. Unlike the heavier corn salads with mayo or Fritos that I grew up eating, this grilled corn salad with cilantro lime dressing is light and lovely.Bright, Colorful, Cool, and Creamy. The perfect salad for warmer days.

How to Make Grilled Corn Salad

Once you combine the sweet, grilled corn with the other ingredients and top it with the dressing, this salad becomes something truly special.

The Ingredients

Corn. Summer corn is a pleasure in life. This popular produce gets a flavor upgrade once lightly charred on the grill. Even veggie skeptics enjoy the sweet, buttery goodness, and corn contains fiber, potassium, and folate.

Avocado. I knew I wanted to make this a grilled corn salad with avocado because of its cool, creamy texture and nutritional value. Avocado is high in potassium and fiber and healthy fats, and it makes the salad more satisfying.Cherry Tomatoes. Little bursts of juicy, sweet joy. Plus, tomato and avocado taste delicious together (I also use the combination in this Cucumber Tomato Avocado Salad).Arugula. I love the lightly peppery flavor of arugula with sweet fruits and vegetables.

Red Bell Pepper. Adds a wonderful crunch and color to the salad.Green Onions + Cilantro. Fresh, tasty additions.

Dressing. A bright blend of lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. It’s balanced, zippy, and totally addictive.

The Directions

Storage Tips

To Store. Corn salad will last in the refrigerator for 3 days. I like to make a little extra dressing and store it separately, then splash it over individual portions.To Freeze. I don’t recommend freezing corn salad once it has been dressed and tossed with arugula.

Recommended Tools to Make this Recipe

Grill Tongs. The ultimate grill master’s tool.Non-Slip Cutting Board. This one will stay in place while you chop.

If you’re concerned about the avocado browning, you can add it to each portion instead of mixing it in with the entire salad.Stretch your leftovers even further by tossing them with fresh arugula.