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Say hello to the ultimate summer salad: charred corn salad with avocado and lime! This bright, refreshing recipe bursts with sweet corn, juicy tomatoes, and creamy avocado, all tossed in a simple lime dressing that ties it together beautifully. Perfect for BBQs, picnics, or a light weeknight side dish, this salad comes together quickly and delivers bold, fresh flavors with minimal effort. Whether you’re grilling outdoors or just looking to jazz up your dinner routine, this is the perfect side dish for warm weather meals.
This recipe is often referred to as grilled corn salad, corn avocado salad, or avocado lime salad. It’s a popular choice for those looking for a healthy summer salad recipe or a vegan corn salad option. Whether you’re making a charred corn side dish for a BBQ, or tossing it into a fresh summer bowl, the combination of sweet corn, creamy avocado, and zesty lime dressing hits all the right notes.
The Chemistry of Charred Corn Salad
The beauty of this salad lies in the contrast of textures and temperatures. The sweetness of the corn intensifies with a little char from the grill pan or outdoor grill, bringing out its natural sugars. Avocado provides healthy fats and a creamy texture, balancing the acidity of the lime juice. Cherry tomatoes and red bell peppers add juiciness and crunch, while cilantro gives it those bright flavors. The light olive oil dressing allows all the fresh salad ingredients to shine without overpowering them.
Recipe Troubleshooting
Many home cooks struggle with burning the corn– either the heat is too high or the corn isn’t turned frequently enough, resulting in uneven charring.
Avocados can quickly turn mushy if over-mixed or overly ripe.
Juicy tomatoes sometimes water down the rest of the salad, especially if you don’t seed them when using full size tomatoes.
Another issue is the dressing- too much lime juice can make it sour, and minty garlic notes from pre-minced jars can be too intense.
If you make it too early, the avocado can brown, and the charred corn can lose it’s texture.
Can I use frozen corn or canned corn instead of fresh? Yes, but char it in a hot pan for similar flavor.
What kind of avocado is best? Go with ripe Hass avocados- firm but slightly soft to the touch.
How do I char corn without a grill? Use a large cast iron skillet or grill pan on medium-high heat.
What can I use instead of cilantro? Try green onion, parsley, or a bit of cotjia cheese.
Can I make it a meal? Absolutely- top it with grilled chicken, shrimp, or even black beans.
If you feel like it lacks flavor depth– which is usually fixed by adding more salt or a splash of apple cider vinegar.
If it feels too acidic, cut back on lime and add a teaspoon of olive oil for balance.
Some find their corn kernels undercooked– that’s why medium heat and frequent turning are essential.
A watery salad, usually from juicy tomatoes. You can unseed them if they are too juicy.
Leftovers don’t always store well– avocado browns and the salad loses its texture.
Serving Suggestions
This salad is ideal for summer BBQ side dish lineups, Fourth of July salad spreads, and farmers market corn recipes. It’s buzzing in lime corn salad TikTok recipe circles and fits right into trending summer salads or outdoor party dishes. With avocado corn recipes trending for being both macro-friendly and fresh, this recipe is a great option for everything from cookouts to light summer lunches. Serve in a mason jar for meal prep or display on a large platter for buffet-style entertaining.
Serve this salad in a large white bowl for contrast, and garnish with lime wedges and extra cilantro for a pop of color. It pairs beautifully with grilled steak, shrimp skewers, or even veggie tacos. Add crumbled feta cheese or cotija cheese for added saltiness and texture. Serve it with a side of tortilla chips or spoon it into lettuce cups for a unique appetizer. Perfect for a summer picnic, outdoor brunch, or a light side salad at any weeknight dinner.
Storage Tips
This salad is best served fresh but can be stored in an airtight container for up to 24 hours. To prevent avocado browning, store the diced avocado separately and add just before serving. For best results, avoid freezing.
Freezer- Is not recommended due to the texture of avocados and fresh tomatoes. However, you can char and freeze the corn kernels ahead of time and assemble the salad fresh.
Making Ahead- You can prep all of the vegetables (except avocado) and char the corn a day ahead. Keep the ingredients chilled and assemble just before serving. The dressing can also be made in advance and stored in a sealed container.
Recommended Products
Summer Corn Salad with Avocado and Cilantro
Whether you’re throwing a summer BBQ or just craving something light and flavorful, this charred corn salad with avocado and lime is everything you want in a seasonal side. It’s crunchy, creamy, tangy, and bursting with color- a true celebration of summer produce. Try it once, and it’ll become your go-to for cookouts, weeknight dinners, or just a fresh, healthy lunch.
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Avocado Corn Salad with Lime and Cherry Tomatoes
Ingredients
- 4 ears corn
- 1 tbsp olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp ground pepper
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 red bell pepper
- 1/2 bunch cilantro
Dressing
- 1 tbsp olive oil
- 2 limes juiced
- 1 tsp minced garlic
Instructions
- Start by charring or grilling your corn. Rub the four corn ears with 1 tbsp olive oil. Place the corn on a grill grate over high heat, and char on all sides. This should take 2-5 minutes on each side.
- Chop 2 ripe avocados into small bite-sized cubes, cut 1 pint of cherry tomatoes in half, chop up the red bell pepper, and chop up half a bunch of cilantro. Add all of this to a medium-sized mixing bowl.
- Slice the charred corn off the cob and place it in the mixing bowl. Add 1/2 tsp fine sea salt and 1/2 tsp ground pepper. Stir the salad to combine.
- Whisk the dressing in a small bowl: 1 tablespoon olive oil, 2 limes juiced, and 1 teaspoon minced garlic. Pour the dressing over the salad and toss to cover it evenly. Serve immediately.
Nutrition
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