Grilled Corn Salad with Avocado and Lime Joy
A fast, colorful grilled corn salad that works as a side or a light main, combining sweet smoky corn, creamy avocado, and a sharp lime dressing.
Equipment
- Grill or grill pan
- Cutting board
- Chef's knife
- Large mixing bowl
- Medium bowl or jar (for dressing)
- Whisk
- Tongs
Ingredients
For the salad
- 4 ears fresh corn on the cob about 600 g total, husked and silk removed
- 1 large ripe avocado about 200 g, diced
- 150 g cherry or grape tomatoes halved
- 40 g red onion finely diced
- 10 g fresh cilantro leaves roughly chopped
- 1 small jalapeño seeds and ribs removed, finely minced (optional)
- 10 g Cotija or feta cheese crumbled (optional)
For the lime dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice about 45 ml, from about 2 limes
- 1 tsp lime zest finely grated
- 1 tsp honey or agave syrup
- 1 small garlic clove finely minced or grated
- 1/2 tsp ground cumin
- 1/2 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
To finish
- lime wedges for serving
- flaky sea salt to sprinkle on the avocado at the end
Instructions
- Preheat a gas or charcoal grill to medium-high, or set a stovetop grill pan over medium-high heat for 5–10 minutes.
- Pat the husked corn dry. Lightly brush with 1–2 teaspoons of the olive oil (taken from the dressing) and season with a pinch of salt.
- Grill the corn 8–12 minutes total, turning every 2–3 minutes, until tender and charred in spots. If it’s charring too fast before tender, move to a cooler zone or lower the heat.
- Transfer corn to a cutting board and cool 5–10 minutes, until warm but easy to handle.
- Whisk together olive oil, lime juice, lime zest, honey/agave, garlic, cumin, salt, and black pepper. Taste and adjust so the dressing is a bit sharper and saltier than you want the finished salad.
- Cut the kernels from the cobs: stand each ear upright in a large bowl and slice downward with a chef’s knife, rotating as you go to remove all kernels.
- To the warm corn, add tomatoes, red onion, cilantro, jalapeño, and cheese (if using).
- Pour about two-thirds of the dressing over the mixture and toss gently. Taste and add more dressing a spoonful at a time as needed; you may not use it all. If it tastes flat, add a squeeze of lime and a small pinch of salt, then toss and taste again.
- Just before serving, dice the avocado. Toss it with a spoonful of remaining dressing (or an extra teaspoon of lime juice) and a pinch of salt to help prevent browning.
- Gently fold the avocado into the salad without mashing. Adjust seasoning with more lime juice, salt, or pepper if needed.
- Transfer to a serving bowl or platter. Finish with flaky sea salt over the avocado, scatter extra cilantro if you like, and serve with lime wedges.
Nutrition
Calories: 290kcalCarbohydrates: 30gProtein: 6gFat: 18gSaturated Fat: 3gCholesterol: 5mgSodium: 420mgPotassium: 720mgFiber: 8gSugar: 9gVitamin A: 650IUVitamin C: 28mgCalcium: 70mgIron: 1.8mg
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