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Grilled corn salad with avocado, cherry tomatoes, red onion, parsley, and fresh lime on a white plate.

Grilled Corn Salad with Avocado and Tomatoes

Smoky charred corn is tossed with cherry tomatoes, creamy avocado, red onion, parsley, lime juice, and olive oil for a fresh summer grilled corn salad.
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Prep Time 15 minutes
Cook Time 10 minutes
rest time 5 minutes
Total Time 30 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Calories: 179
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the Salad
  • 3 cups corn kernels fresh or thawed frozen corn (about 450 g)
  • 2 cups cherry or grape tomatoes halved (about 300 g)
  • 1 medium avocado diced (about 7 ounces / 200 g edible portion)
  • 1 medium red onion cut into bite-size pieces (about 5 ounces / 150 g)
  • ⅓ cup finely chopped fresh parsley about 15 g
For Cooking and Dressing
  • 2 tablespoons extra-virgin olive oil divided (30 ml)
  • 2 tablespoons fresh lime juice 30 ml
  • ½ teaspoon fine sea salt divided, or to taste (3 g)
  • ¼ teaspoon freshly ground black pepper or to taste

Equipment

  • Large grill pan, cast-iron skillet, or outdoor grill
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Citrus juicer
  • Salad spoon

Method
 

  1. Heat a large grill pan or cast-iron skillet over medium-high heat.
  2. Add the corn, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper.
  3. Spread the corn into a single layer. Cook for 6 to 8 minutes, allowing it to sit undisturbed between stirring, until lightly charred in several places.
  4. Add the red onion during the final 3 to 4 minutes. Cook until slightly softened but still holding its shape.
  5. Transfer the corn and onion to a large mixing bowl. Let them cool for approximately 5 minutes.
  6. Add the halved cherry tomatoes and chopped parsley.
  7. Add the remaining tablespoon of olive oil, lime juice, and remaining salt.
  8. Toss gently until evenly combined.
  9. Fold in the diced avocado last, taking care not to mash it.
  10. Taste and adjust with additional salt, black pepper, or lime juice.
  11. Serve immediately, at room temperature, or chilled briefly before serving.

Nutrition

Calories: 179kcalCarbohydrates: 22gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 205mgFiber: 5gSugar: 7g

Notes

  • The quantities are based on the photographed batch and should be confirmed against the original filming measurements.
  • Use fresh corn when available for the sweetest flavor.
  • Frozen corn must be thawed, drained, and dried thoroughly.
  • Canned corn works but has a softer texture.
  • Use a wide, hot pan so the corn chars instead of steaming.
  • Do not stir continuously.
  • Add avocado after the warm ingredients have cooled slightly.
  • For whole corn, grill approximately four shucked ears and slice off the kernels.
  • Store leftovers in the refrigerator for up to two days for the best quality.
  • Freezing is not recommended.

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